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Ingredients

Reynolds® Bakeware Bacon Pan 4 slices bacon 5 tablespoons maple syrup, divided, plus additional for serving (optional) 1 cup yellow cornmeal ¾ cup all-purpose flour 2 ½ teaspoons baking powder ½ teaspoon salt 1 cup milk 2 eggs ¼ cup butter, melted Reynolds® Bakeware Pan

Nutrition Info

220.5 calories carbohydrate: 29.3 g cholesterol: 61.5 mg fat: 8.8 g fiber: 0.9 g protein: 6 g saturatedFat: 4.5 g servingSize: - sodium: 422.3 mg sugar: 8.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.
Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds® Bakeware Pan.
Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
Drizzle with additional maple syrup, if desired.

9 servings

Everything is better with bacon, and this corn bread is no exception! Step your recipe up a notch with this new twist on a classic Southern snack.