Bacon Cornbread Muffin Recipe (1940s Recipe)

Enjoy this 1940s recipe for bacon cornbread muffins. They are easy to make and delicious. Perfect for a holiday side dish.

If you just want the recipe card, scroll down, and it’s all ready for you. You can even get a printer-friendly version. If you want to hear more about this vintage recipe and how to make it, keep reading. 

Although I live in the South and I’m Choctaw, cornbread has never been a staple in my diet. I enjoy it, but it’s not something I think of making or eating often. I tend to choose rolls or biscuits instead.

My friend, Jeffrey, recently shared their cornbread recipe along with a brief history of cornbread on Instagram. I recommend checking it out, especially because I’m sharing this right before the start of Native American Heritage Month.

This recipe I’m sharing is from the 1940s, and it makes sense that cornbread would be popular during that time, as flour was rationed and cornmeal was often used instead.

Corn was plentiful in the US, so people were encouraged to use a lot of corn products. I notice this often when looking at WW2-era cookbooks and magazines.

Checking prices right now, cornmeal is more expensive than flour, but this can vary at times, so having a good cornbread recipe on hand is helpful.

This would also be a great recipe for the holiday season. Or pair it with your favorite chili or soup recipe. Now let’s get to the good part, the recipe!

How to Make Bacon Cornbread Muffins

This recipe came from a 1940s issue of Better Homes and Gardens magazine. It was called Golden Corn Gems, but they are cornbread muffins.

I’ve noticed a lot of versions of muffins in 1940s and 1950s cookbooks and magazines. Muffins have been around for a very long time, but they gained a lot of popularity in the 20th century.

These are great because they use a small amount of bacon, just about three strips, and they also use the bacon fat instead of using another form of fat. This gives it a great favor and helps reduce waste.

Ingredients You Will Need:

I purchased most of my ingredients from Thrive Market. I love their products, and the prices are always good. It has helped me get access to products and brands that are harder to find in my small rural town. It’s also great to have everything delivered to my house since I’m disabled, and this is just one less task that I have to put a lot of energy into.

I have a full review of Thrive Market here on the site if you are interested in checking them out.

Now, here is a list of ingredients you will need to have on hand for this recipe.

• Flour
• Yellow Cornmeal
• Milk
• Eggs
• Bacon – quick note, the recipe calls for 3 tablespoons of cooked, diced bacon. This is equal to about 3 slices.
• Sugar
• Baking Powder
• Salt

Directions for Bacon Cornbread Muffins:

1. Pre-heat oven to 400 degrees.
2. Sift flour, salt, baking powder, and sugar.
3. Add the cornmeal and mix well.
4. Add milk and eggs, then bacon and bacon drippings.
5. Mix just until the dry ingredients are moistened.
6. Bake in a greased or lined muffin pan for 25 minutes.

My favorite muffin pan isn’t available, but if I were to buy a new one, I’d choose the silicone-coated pan from Sur La Table. It’s similar to the mini muffin pan I have and love.

More Vintage Recipes To Try

After you finish this cornbread muffin vintage recipe, I’ve got more for you to try. These are some I think you would like.

• Vintage Cranberry Recipes
• Depression Era Recipes You Need to Try
• The Best Vintage Thanksgiving Recipes
• Vintage Apple Coffee Cake

Continue to Content

Yield: 12 muffins

Vintage Bacon Cornbread Muffin Recipe

Print

Delicious savory cornbread muffins with bits of bacon throughout.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 cup flour
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons sugar
• 1 cup yellow cornmeal
• 1 cup milk
• 2 eggs, beaten
• 3 tablespoons crispy cooked bacon, diced
• 2 tablespoons bacon grease

Instructions

1. Pre-heat oven to 400 degrees.
2. Sift flour, salt, baking powder, and sugar.
3. Add the cornmeal and mix well.
4. Add milk and eggs, then bacon and bacon grease.
5. Mix just until the dry ingredients are moistened.
6. Bake in a greased or lined muffin pan for 25 minutes.

Notes

3 tablespoons of diced bacon is about 3 slices.

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• 
  Sur La Table Platinum Pro Standard Muffin Pan

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 131Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 300mgCarbohydrates: 19gFiber: 1gSugar: 3gProtein: 4g

Nutrition information isn't always accurate.

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