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Bacon Cornbread Cake

Not 'cha mammas dainty, light and fluffy cornbread. BACON CORNBREAD CAKE!!!! This is a dense, rich flavor punch cornbread that is salty, fatty and succulent. Burnt bacon and onion ends give this a phenomenal crust that you can’t stop eating.
  • 2 packs Martha White cornbread mix
  • 1 cp buttermilk
  • 1 cp heavy cream
  • 1 can creamed corn
  • 2 egg yolks
  • 4 thick slices bacon
  • 1/2 onion
  • 1 stick butter
  1. Mix together everything but bacon and onion. Let sit in fridge for a while. Turn oven on to 400.
  2. Dice bacon and sliver onion. Cook bacon in cast iron skillet until almost crisp and throw in onion. When mixture is starting to get dark add in the stick of butter. You want this butter to brown. Once it is all foamy and coming up the sides add your batter.
  3. Bake that at 400 till it don’t jiggle too much about 20-25 minutes
  4. Don’t go crazy on this 'cause it’s super rich …. But you will despite this warning... you’re welcome!
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