Buttermilk Bacon Grease Cornbread
This recipe delivers a rich, savory cornbread leveraging bacon grease for unparalleled flavor and a crispy crust. Combining cornmeal, flour, and leavening with eggs and buttermilk, it's baked to perfection in a hot skillet, ideal as a side dish or hearty snack.
Equipment
- 1 Cast-iron skillet Preferably 9-10 inch, for superior crust.
- 2 Mixing Bowls One for dry, one for wet ingredients.
- 1 Whisk For combining ingredients smoothly.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
- 1 Oven Mitts For safe handling of hot skillet.
Ingredients
Main
- 1 1/4 cups 175 g cornmeal
- 3 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3 tablespoons bacon grease plus extra for greasing the pan
- 2 eggs lightly beaten
- 1 cup buttermilk
Instructions
- Preheat your oven to 400°F (200°C) and place the cast iron skillet with 3 tablespoons of bacon grease inside to heat thoroughly.
- In a large bowl, whisk together the cornmeal, all-purpose flour, kosher salt, and baking powder until well combined.
- In a separate medium bowl, lightly beat the two eggs, then whisk in the 1 cup of buttermilk.
- Carefully remove the hot skillet from the oven using oven mitts; swirl the melted bacon grease to coat the bottom and sides evenly.
- Pour the hot bacon grease (reserving a small amount in the skillet if desired for a crispier bottom) into the wet ingredients and whisk quickly to combine.
- Add the wet ingredient mixture to the dry ingredients, stirring just until the flour and cornmeal are moistened; do not overmix, a few lumps are okay.
- Pour the batter into the hot, greased cast iron skillet, spreading it evenly.
- Bake for 20-25 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
- Remove the cornbread from the oven and let it cool in the skillet for 5-10 minutes before inverting onto a wire rack or cutting board.
- Slice and serve warm, perhaps with a pat of butter or a drizzle of honey.
Notes
1. Achieving a perfect crust is key for cornbread. Preheat your cast iron skillet with the bacon grease in the oven until it's smoking hot. This creates an immediate sizzle when the batter hits, forming a crisp, golden bottom. Do not skip this step.
2. Do not overmix the batter. Cornbread benefits from a tender crumb, and overmixing will develop gluten, leading to a tough texture. Mix until just combined, a few lumps are perfectly fine.
3. Buttermilk adds tang and helps activate the baking powder, resulting in a lighter, more tender crumb. Ensure it's at room temperature for better emulsion with the eggs and grease.
4. For an enhanced savory flavor, consider adding a tablespoon of finely chopped cooked bacon bits to the batter.
2. Do not overmix the batter. Cornbread benefits from a tender crumb, and overmixing will develop gluten, leading to a tough texture. Mix until just combined, a few lumps are perfectly fine.
3. Buttermilk adds tang and helps activate the baking powder, resulting in a lighter, more tender crumb. Ensure it's at room temperature for better emulsion with the eggs and grease.
4. For an enhanced savory flavor, consider adding a tablespoon of finely chopped cooked bacon bits to the batter.