Fry 6 slices bacon until crisp in 9 or 10-inch iron skillet. Lift out bacon and pour off drippings, reserving 1 Tablespoon to return to pan.

Place pan in 425 degree oven while preparing batter.

Combine 2 and 1/2 cups corn bread mix, 2 eggs and 3/4 cup milk. Crumble bacon and add to batter. Pour into hot greased skillet. Bake in preheated 425 degree oven until golden brown.


Recipe for Homemade Corn Bread Mix

Combine 1 bag (2 pounds) enriched self-rising corn meal, 2 cups enriched self-rising flour and 3/4 cup sugar in a large bowl. Add 1 cup shortening or lard and cut in on low speed of electric mixing, with pastry blender or 2 knives until mixture resembles coarse crumbs. Store mix at room temperature in tightly covered container. This easy-to-us mixture will keep from four to six months.







This classic recipe for bacon-infused corn bread is from the article "Hot Breads For Breakfast" which appeared in Ebony Magazine in February 1974.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Recipe number 2904. Submitted 8/11/2010.
From Jeanie GA

I love when you post the classic recipes. So fun. I haven't tried this yet but I will soon.

Comment submitted: 9/30/2010 (#11312)

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