Brown Sugar Corn Bread with Bacon Crumble is slightly sweet with the addition of brown sugar and molasses. The Bacon crumble keeps it just savory enough. The preparation is quite simple.
- ½ cup unsalted butter (plus more for pans)
- 4 slice bacon
- 5 tablespoon brown sugar (divided)
- 1 ⅓ cup yellow corn meal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 tablespoon molasses
- 1 cup milk
- 2 large eggs (lightly beaten)
Set the oven rack in the center position. Preheat the oven to 350 degrees. Butter a 9‑by‑4 ½‑inch loaf pan; set aside.
Place bacon slices in a large, unheated heavy-bottomed or cast iron skillet. Turn heat to medium and cook bacon, turning often until almost crispy. About 7 minutes. Transfer to paper towel-lined plate to drain. Crumble the warm bacon into a small bowl, stir in 2 tablespoons brown sugar; set aside.
In a large bowl, whisk together the yellow cornmeal, flour, baking powder, and salt; set aside.
Heat ½ cup butter, molasses and the remaining 3 tablespoons brown sugar in a small saucepan set over medium-low heat just until melted. Whisk until the sugar is well incorporated into the butter mixture. Remove from heat; whisk in the milk and then the eggs. Pour into the dry mixture, stirring just until blended, and scrape into the prepared pan, smoothing the top.
Bake in the heated oven 15 minutes. Carefully open the oven and slide out the rack. Sprinkle the bacon and brown sugar crumble mixture evenly across the top. Rotate the pan and continue to bake until golden and a cake tester inserted in the centers comes out clean, about 15 more minutes.
Move the pan to a wire rack to cool somewhat. When cool enough to handle, run a knife around the edge and gently turn the loaf out onto the rack. Serve warm or at room temperature.