Recipes and Cooking Bacon Corn Bread 4.0 (4) 1 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 22, 2015 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Slow Cook Time: 90 mins Cool Time: 10 mins Total Time: 2 hrs Servings: 8 Yield: 1 loaf (8 slices) Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 cup yellow cornmeal ¾ cup all-purpose flour ⅓ cup sugar 1 tablespoon baking powder ¾ teaspoon salt 2 eggs, lightly beaten ¾ cup milk ½ cup frozen whole kernel corn, thawed ⅓ cup vegetable oil 4 slices bacon, crisp-cooked and crumbled Directions Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray; line bottom and sides with parchment paper. In a large bowl stir together the next five ingredients (through salt). In a medium bowl combine the next four ingredients (through oil); stir in half of the bacon. Add egg mixture all at once to cornmeal mixture; stir just until moistened (batter should be slightly lumpy). Spoon into prepared cooker (cooker will only be about one-fourth full). Sprinkle with the remaining bacon. Cover and cook on high for 1 1/2 to 1 3/4 hours or until a toothpick comes out clean, giving crockery liner a half-turn halfway through, if possible. (When removing lid, carefully lift so condensation from lid does not drip onto bread.) Turn off cooker. If possible, remove crockery liner from cooker. Remove lid. Cover opening of liner or cooker completely with paper towels; re-place lid. Cool 10 minutes. Remove bread from liner or cooker; peel off paper. Cool completely on a wire rack. Tips To line bottom and sides of the slow cooker with parchment paper, it's easiest to use two pieces. Cut a circle or oval to fit the bottom and a strip to line the sides. Print Nutrition Facts (per serving) 278 Calories 13g Fat 35g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 278 % Daily Value * Total Fat 13g 17% Saturated Fat 2g 10% Cholesterol 52mg 17% Sodium 498mg 22% Total Carbohydrate 35g 13% Total Sugars 10g Protein 6g Vitamin C 0.7mg 4% Calcium 139mg 11% Iron 1.2mg 7% Potassium 130mg 3% Folate, total 37.3mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.