bacon medley stuffed cornbread
Here comes the seventh recipe of bacon medley; it's on stuffed cornbread.
No Image
prep time
10 Min
cook time
30 Min
method
Bake
yield
8 serving(s)
Ingredients
- 2 cups cubed processed American cheese, divided
- 1 tablespoon olive oil
- 1 pound thick sliced bacon, cut into 1/2-inch pieces
- 1 medium yellow bell pepper, diced
- 1 medium red bell pepper, diced
- 1 medium purple onion, chopped
- 2 tablespoons smokehouse maple seasoning
- 3 teaspoons ground black pepper
- 2 packages corn muffin mix (8.5 ounces)
- 1 cup heavy cream
- 3/4 cup margarine
- 4 eggs,beaten
- 1 tablespoon sweet and tangy seasoning
- 1 can cream-style corn
- 8 ounces cream cheese, cut into 1/2 cubes
How To Make bacon medley stuffed cornbread
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Step 1Preheat oven to 375 degrees F.
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Step 2Coat a 9x9-inch baking dish with cooking spray. Add 1 cup cubed American cheese.
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Step 3Heat olive oil in a large, deep skillet over medium heat. Add raw bacon pieces, diced yellow and red peppers, and chopped purple onion. Cook and saute for 6 minutes or until the bacon pieces are brown and crispy and the vegetables are tender.
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Step 4Season with smokehouse maple seasoning and black pepper. Remove from heat.
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Step 5In a large bowl, combine corn muffin mix, heavy cream, margarine, beaten eggs, sweet and tangy seasoning,cream-style corn, and cubed cream cheese; whisk together until blended.
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Step 6Pour half the cornbread batter into a prepared baking dish. Spoon bacon medley over the top of the cornbread batter. Add the remaining cubed American cheese. Pour the remaining cornbread batter and spread evenly.
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Step 7Bake at 375 degrees for 30 minutes or until the cheese is melted.
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