Upside-Down Bacon Cornbread

Upside-Down Bacon Cornbread
  • Prep Time: 15
  • Total Time: 60
  • Servings: 6-8

Recipe Tags

About this Recipe



9 Slices Maple Leaf® Canadian Back Bacon
1 cup (250 mL) Cornmeal
2 cups (500 mL) Buttermilk
1 1/3 cups (325 mL) All-purpose flour
1/2 tsp (2 mL) Baking soda
2 tsp (10 mL) Baking powder
1/2 tsp (2 mL) Salt
1/4 cup (60 mL) Sugar
1/3 cup (80 mL) Shortening
1 Egg
1/2 tsp (2 mL) Vanilla


PREHEAT oven to 400°F (200°C).

COOK bacon according to the package directions. Drain and arrange in the bottom of a deep 9” (23 cm) round pan lined with parchment paper.

SOAK cornmeal in buttermilk for 10 minutes. Sift together flour, baking soda, baking powder, salt and sugar. Cut in shortening until it is the consistency of course cornmeal. Beat egg with vanilla and add to the cornmeal and buttermilk. Add the dry ingredients all at once and stir just to moisten. Pour over the bacon in the prepared pan.

BAKE in preheated oven for 35-45 minutes or until cornbread tests done with a toothpick. Turn out of the pan and serve hot with maple syrup for breakfast.


Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet