Bacon and Bourbon Cornbread

Preparation info

  • Difficulty


  • Makes


    ( 8 inch 20 cm ) round Cornbread

Appears in

The Bacon Bible

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.


  • 1 cup (180 g) fine yellow cornmeal
  • ¾ cup (150 g) sugar
  • ½ cup (65 g) all-purpose flour
  • ¾ teaspoon baking powder
  • teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup (120 ml) cold shaken buttermilk
  • ¼ cup (60 ml) bourbon bacon fat, melted and cooled; or ¼ cup (60 ml) rendered bacon fat plus 1 tablespoon bourbon
  • 1 large egg, separated
  • 1 teaspoon pure vanilla extract
  • 6 thin slices bacon, chopped


Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the cornmeal, sugar, flour, baking powder, baking soda, and salt. Add the buttermilk, bacon fat, egg yolk, and vanilla and whisk to combine.

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 cook until the bacon fat has rendered and the bacon is just starting to pick up color, about 6 minutes. The bacon will continue to cook in the oven. (You want a lot of rendered fat here: The key to a great crispy crust is having a very hot pan and a good amount of fat.)

Scrape the batter into the pan over the bacon and place in the oven. Bake until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a wire rack for about 10 minutes, then cut into wedges and serve warm.