You read that right! Crispy bacon in every delicious bread bite.

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Credit: Photography by Aya Brackett

Recipe Summary test

total:
40 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. In an 8- or 9-inch cast-iron skillet, cook the bacon, turning often, until crispy, about 10 minutes. Transfer the bacon to paper towels to drain. Transfer 2 tbsp. of the fat to a small bowl. Leave the remaining fat in the pan. Chop the bacon.

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  • In a medium bowl, whisk the cornmeal, flour, baking powder, and kosher salt. In another medium bowl, whisk the eggs and the reserved 2 tbsp. bacon fat. Whisk in the buttermilk. Stir the eggs and buttermilk into the dry ingredients. Fold the bacon into the batter.

  • Pour the batter into the warm skillet. Bake until the top of the cornbread is firm, 30 to 35 minutes. Invert the cornbread onto a wire rack. Let cool on the rack, right-side up.

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