Name: Bacon and Bourbon Cornbread
Yield: Makes 1 (8-inch/20-cm) round Cornbread
Ingredients: 1 cup (180 g) fine yellow cornmeal; ¼ cup (60 ml) bourbon bacon fat, melted and cooled; or ¼ cup (60 ml) rendered bacon fat plus 1 tablespoon bourbon; ½ cup (120 ml) cold shaken buttermilk; ½ teaspoon kosher salt; 6 thin slices bacon, chopped; 1 teaspoon pure vanilla extract; 1 large egg, separated; ⅛ teaspoon baking soda; ½ cup (65 g) all-purpose flour; ¾ cup (150 g) sugar; ¾ teaspoon baking powder

Preparation info

Makes
1
( 8 inch 20 cm ) round Cornbread

Difficulty
Medium

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

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.