Bacon Corn Bread

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  • Makes: 8 servings
  • Serving Size: 1 slice
  • Makes: 1 loaf (8 slices)
  • Prep: 20 mins
  • Slow Cook: 1 hr 30 mins to 1 hr 45 mins (high)
  • Cool: 10 mins

Bacon Corn Bread

Directions

  1. 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).
  2. 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.
  3. 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.)
  4. 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.

Test Kitchen Tip

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.
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Nutrition Facts (Bacon Corn Bread)

  • Per serving:
  • 278 kcal ,
  • 13 g fat
  • (2 g sat. fat ,
  • 7 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 52 mg chol. ,
  • 498 mg sodium ,
  • 35 g carb. ,
  • 1 g fiber ,
  • 10 g sugar ,
  • 6 g pro.

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