Off the Wagon: Bacon Fat Cornbread

Posted on January 8, 2013


if i’ve followed a recipe precisely in the past 20 years, i can’t name it.

i beg you, please don’t ever not start a recipe just because you don’t have one of the following:

  • buttermilk
  • all-purpose flour
  • bacon grease, butter, lard, or shortening

following the successful Bacon Jam experiment, i was left with a good amount of smooth, creamy bacon grease.

what’s a resourceful gal to do? start making fat- and piggy-flavor-dependent recipes like bacon cornbread and bacon fat gingersnaps, that’s what.

and so i give you shub’s recipe play-by-play (substitute ingredients asterisked) for the Buttermilk Bacon Grease Cornbread from local milk:

Blend with a fork:

mixing the bacon grease into the dry ingredients

mixing the bacon grease into the dry ingredients

  • 2 c. hush puppy mix*
  • 1 handful rye flour*
  • 1 tsp. salt
  • 3/4 tsp. baking powder

Fork in:

  • 3 T. bacon grease

Mix in:

  • 2 eggs
  • 1 c. almond milk plus 2 tsp. apple cider vinegar, combined*
  • 1/4 tsp. baking soda

Pour it all into a bacon-greased cast iron skillet that’s been heating in your oven.

i followed the rest of the recipe for the most part, modifying temperature and time according to the demands of my sorry

finished bacon grease cornbread

finished bacon grease cornbread

excuse for an oven. it’s important in a homemaker’s life to spend some time getting to know your stove and oven. learn from them, adjust to them, make peace with them, and you’ll be able to coerce them into turning out almost-perfect baked goods and roasted things.

how’d it turn out? beautifully:

icing on the cake? the lingering of bacon on your lips.