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( 8 inch 20 cm ) round CornbreadMedium
By Peter Sherman and Stephanie Banyas
Published 2019
This was the first thing I made after my revelation that the bacon fat I used to flavor the bourbon for the bar cocktails was also getting flavored with bourbon. I simply replaced the butter in my favorite cornbread recipe with the bourbon bacon fat and was floored by how much bourbon flavor was picked up. Serve with the Blueberry-Bacon Jam.