Chris Dugas

11-17-2022

Bacon Fat Cornbread

Recipe by Sara Bradley
Freight House - Paducah, Kentucky

Bacon Fat Cornbread

Yields one 9-inch skillet 

Ingredients

- 1½ cups yellow cornmeal
- ¾ cup flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 large eggs
- ¾ cup melted bacon fat, divided
- 1⅓ cups buttermilk

Directions

1. Preheat oven to 400 degrees. Place a cast-iron skillet in the oven to heat.
2. In a bowl, mix all dry ingredients. In a separate bowl, whisk together eggs, ½ cup bacon fat, and buttermilk until evenly combined. Using a wooden spoon or spatula, slowly add wet ingredients to dry and stir until just combined. Be careful not to over mix.
3. Transfer hot skillet from oven to the stove. Over medium-high heat, add ¼ cup bacon fat to skillet and tilt carefully to coat the surface. Pour batter into skillet and cook over heat for 2 to 3 minutes, just until the sides of the cornbread start to pull away from pan. Transfer skillet to oven, and bake until a toothpick inserted into cornbread comes out clean, about 15 to 20 minutes. Let rest for 5 minutes before transferring to a plate.

Heirloom Yellow Stone Ground Buttermilk Cornbread Mix
Heirloom Yellow Stone Ground Buttermilk Cornbread Mix
Heirloom Yellow Stone Ground Buttermilk Cornbread Mix
Heirloom Yellow Stone Ground Buttermilk Cornbread Mix
Heirloom Yellow Stone Ground Buttermilk Cornbread Mix
Heirloom Yellow Stone Ground Buttermilk Cornbread Mix
Heirloom Yellow Stone Ground Buttermilk Cornbread Mix
Heirloom Yellow Stone Ground Buttermilk Cornbread Mix
Heirloom Yellow Stone Ground Buttermilk Cornbread Mix
Heirloom Yellow Stone Ground Buttermilk Cornbread Mix

Heirloom Yellow Stone Ground Buttermilk Cornbread Mix

Altman Farm & Mill

No. 8 Chef Skillet
No. 8 Chef Skillet
No. 8 Chef Skillet
No. 8 Chef Skillet

No. 8 Chef Skillet

Smithey Ironware

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