Bacon and fresh tomato, but hold the lettuce. A pretty appearance and savory taste!


  • 2 cups WEM Yellow Cornbread Mix
  • 1 tablespoon sugar
  • 1 egg
  • 2 tablespoon vegetable oil
  • 1-½ cups water
  • ½ cup cooked, crumbled smokey bacon (about 4 slices)
  • ½ cup firm roma or plum tomatoes, diced


Hands on Time: 10 minutes
Baking Time: 20-25 minutes
Total Time: 35 minutes
Yield: 6-8 servings

  1. Preheat oven to 375°F.
  2. Cook, drain and crumble bacon.
  3. Chop tomato.
  4. In medium size bowl, mix together the Cornbread Mix and sugar.
  5. In small bowl, beat the egg with a fork or whisk until light.
  6. Stir beaten egg, oil and water into Cornbread Mix.
  7. Add bacon.
  8. Gently fold in tomatoes.
  9. Pour batter into an oiled 11 X 13 inch baking pan or oiled 10 cast iron skillet.
  10. Bake 20-25 minutes or until golden brown.

Recipe Tips and Tricks

Great way to use up left over bacon.