Tomato and Bacon Corn Bread Recipe

Corn bread with a tomato and bacon cream cheese layer in the middle that gives it a savory flavor accent. This corn bread is a nice complement to any Mexican-style meal.
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  • 8 ounces cream cheese
  • 2 tablespoons butter
  • 2 tablespoons cornstarch
  • 1/2 teaspoon pepper
  • 1/4 cup milk
  • 2 eggs
  • 1/4 cup oil-packed dried tomatoes, drained and chopped
  • 4 slices bacon - fried crisp and crumbled
  • 2 boxes corn bread mix - 8.5 oz. pkgs
30 mins
30 mins
1 hr
  • Preheat the oven to 375 degrees F. Grease a 9 x 13 baking pan.
  • Combine the cream cheese, butter, cornstarch, and pepper in a mixing bowl and beat until smooth.
  • Beat in the milk and eggs until well mixed; stir in the tomatoes and bacon.
  • In a separate bowl mix the corn bread mix according to package directions. Pour two-thirds of the corn bread batter into the prepared baking pan.
  • Spread the cream cheese mixture over the corn bread batter; then drop the remaining corn bread batter by small spoonfuls over the cream cheese layer.
  • Bake in the preheated oven for 30 minutes or until corn bread springs back when lightly touched. Do not over bake.
  • Cool slightly before serving and then serve while it is still warm.
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Tomato and Bacon Corn Bread Recipe Reviews

tomato and bacon corn bread

Average of 4.00 out of 5 stars
Rating of 4 out of 5.0 stars
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AuntBea User
Rating of 4 out of 5.0 stars
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"I made these to serve with a Mexican casserole. They were pretty good but mine turned out a little dry. I think I just baked them a little too long."
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