Bacon Buttermilk Cornbread
Committee meeting working lunch 12/13/11 – served with butternut squash soup
Committee meeting working lunch 3/22/12 – made with butter, no bacon; served with sweet potato and bean soup
This recipe is delicious with bacon, but feel free to omit it and substitute butter for the bacon fat, if desired.
- 4 slices bacon, chopped
- 1 ⅓ cups cornmeal
- ⅔ cup flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 2 large eggs
- 1 cup buttermilk (or use 1 cup milk plus 1 tablespoon lemon juice or vinegar)
Preheat oven to 425 degrees.
In a heavy ovenproof 9-10” skillet, cook the bacon over medium-low heat until crispy. Remove the bacon to drain, then pour off and reserve bacon drippings. Place the skillet in the hot oven.
In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, combine eggs and buttermilk, and bacon. Measure 3 tablespoons reserved bacon drippings (add butter or oil if you don’t have enough) and add to mixture.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Using a pot holder, remove the hot skillet from the oven. Add the batter and return to oven to bake for 20-25 minutes, or until golden brown.