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Frypan Bacon Bread

If you have a penchant for crisp-crusted cornbread, bake this recipe in a cast-iron oven-going skillet.


Preparation Time: 25 Mins.
Total Time to Serve: 1 Hour
Servings: 12


1 Kellogg's® Corn Flake Crumbs Kellogg's® Corn Flake Crumbs
Kellogg's Corn Flakes® Kellogg's Corn Flakes®
1 all-purpose flour all-purpose flour
3 baking powder baking powder
1 salt salt
3 sugar sugar
3/4 bacon,diced bacon,diced
Vegetable oil Vegetable oil
2 eggs, slightly beaten eggs, slightly beaten
1 milk milk


1. In large mixing bowl, stir together KELLOGG'S Corn Flake Crumbs, flour,
baking powder, salt and sugar. Set aside.

2. Cook bacon in 8-1/2-inch fry pan (with oven-safe handle) until crisp. Place
bacon on paper towels. Reserve drippings

3. Add oil to bacon drippings to measure 1/2 cup. Pour into small bowl. Stir
in eggs and milk. Add to Crumbs mixture, stirring only until combined. Fold
in half the bacon pieces. Spread evenly in the fry pan in which the bacon was
cooked. Sprinkle top with remaining bacon pieces.

5. Bake at 400° F about 30 minutes or until golden brown and wooden pick
inserted near center comes out clean. While still warm, loosen edges and cut
into 12 wedges. Serve hot.


Bread may be baked in 9 x 9 x 2-inch baking pan coated with cooking spray.
Cut into squares to serve.


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