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.
In a separate bowl, with a clean whisk, whip the egg white until it holds soft peaks. Fold the egg white into the cornmeal mixture until just combined.
Put an 8-inch (20-cm) cast-iron pan over medium heat, add the bacon, and
Scrape the batter into the pan over the bacon and place in the oven.
© 2019 All rights reserved. Published by Abrams Books.