Ingredients for Bacon Buttermilk Cornbread
- 4 slices bacon
- 1 ½ cups cornmeal
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 3 tablespoons bacon grease
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How to Make Bacon Buttermilk Cornbread
- Cook 4 slices of bacon over medium heat until crisp. Remove with tongs and set aside on a paper towel-lined plate to drain.
- Reserve 3 tablespoons of bacon grease; discard the rest.
- Crumble the cooked bacon into small pieces. Set aside.
- Preheat oven to 425°F (220°C). Grease an 8x8 inch baking pan.
- In a large bowl, whisk together 1 ½ cups cornmeal, 1 cup all-purpose flour, ½ cup granulated sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
- In a medium bowl, whisk together 2 large eggs, 1 cup buttermilk, 3 tablespoons reserved bacon grease, and the crumbled bacon.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 22-24 minutes, or until a wooden skewer inserted into the center comes out clean and the cornbread is golden brown.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
17g
Fat
6g
Carbs
8g
