Bacon Cornbread
Now, I don’t know cornbread any other way than made from scratch and baked in a cast iron skillet. The thing I love most about how my Mom makes it is that she heats up the oil for the cornbread in a cast iron skillet. She does this while she is making the batter. Once the oil has heated, she pours 3/4 of it into the already made batter and carefully stirs it in. I was always mesmerized when she did this.
So of course I had to steal my Mom’s recipe and make it even better (Although I might get in trouble for calling it “better.”)
At first, I would make the cornbread by using butter instead of oil butter, then use my Mom’s method, pouring hot butter into the already made batter. Can we say, yum!? But then, just on a hunch, I decided to do the same thing with bacon fat AND butter! YAAAAS, GOD!
Now, if you are making cornbread dressing this year, I strongly encourage you to start it out this way. You can thank me later! 😉
This will knock your family’s socks off!
Enjoy.
Bacon Cornbread
Ingredients
- 3-4 strips thick-cut bacon, chopped
- 1/4 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 tsp baking soda
- 1 cup cornmeal
- 1 cup flour
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375 degrees. Place bacon pieces in cast iron skillet without them touching. Cook bacon in oven until crisp (10-15 minutes).
- While bacon is cooking, combine cornmeal, flour, and salt in a bowl. In a separate bowl beat sugar, eggs, buttermilk, and baking soda. Combine dry and wet ingredients.
- Remove skillet from oven. Immediately add butter so that it can melt. Once butter is melted, pour bacon fat/butter combo into batter, leaving just enough in the skillet to coat the skillet. Incorporate oil mixture into batter and pour batter into cast iron skillet.
- Bake in oven for 30-40 minutes.
Notes
You will end up with this buttery, salty, bacon-piece-filled cornbread that you cannot deny! If you are making this cornbread for dressing, you’ll want to use only 1/3 cup of sugar. Sweet dressing is just weird!
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