Grandma's Bacon Fat Cornbread

When you cook bacon or chicken, the rendered fat left behind in the pan is loaded with flavor so don't throw it out. Use it to add complexity[ to dishes like this cornbread. To save fat, let it cool slightly, then strain into an airtight container and refrigerate.]

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 2 cups stone-ground cornmeal
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 large eggs
  • 6 tablespoons reserved fat, such as rendered bacon or chicken fat (schmaltz)
Directions
  • Preheat the oven to 375 degrees F. Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl. Whisk the buttermilk and eggs together in a medium bowl. Fold the wet ingredients into the cornmeal mixture until just combined; set aside.

  • Heat a 10-inch cast-iron skillet over high heat. When the skillet is smoking-hot, turn off the heat and add the fat, carefully stirring it around the pan as it melts. Pour the melted fat into the cornmeal batter and stir to combine. (Do not wipe out the skillet.) Pour the cornmeal mixture into the hot skillet (batter will sizzle) and bake until the edges are golden brown and the center bounces back when pressed with a finger, 18 to 20 minutes. Serve warm or at room temperature.

  • Copyright 2016 Television Food Network, G.P. All rights reserved


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Bacon Cornbread

    Recipe courtesy of Claire Robinson