Bacon Cornbread

Forget endless debates — this cornbread recipe hits the sweet spot: golden, crumbly, and bursting with smoky bacon flavor. We use minimal flour to let the rich, nutty notes of our 1830 Grind Unbolted Yellow Cornmeal shine through. Enjoy it as a satisfying side dish, a hearty breakfast with a drizzle of honey, or treat yourself to a warm snack anytime.

Yield: 8 Servings

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BACON CORNBREAD

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Ingredients

• ¼ lb. Bacon
• 1½ cups 1830 Grind Unbolted Yellow Cornmeal
• ¼ cup Miller's Choice Unbleached Flour
• 1 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1 tsp. bacon salt
• 1 ¾ cups Buttermilk
• 2 large Eggs

Instructions

1. Preheat oven to 450F.
2. Cook bacon in a 10” cast iron skillet until crisp. Remove bacon leaving drippings in skillet. Crumble bacon and set aside. Or use our Pigeon River Pottery Bacon Cooker and add to a skillet to control the amount of drippings you use.
3. Whisk together cornmeal, flour, baking powder, baking soda, and bacon salt.
4. Whisk together buttermilk and eggs in a separate bowl.
5. Add buttermilk mixture to cornmeal mixture, stirring until just combined. Stir in crumbled bacon.
6. Pour batter into cast iron skillet with hot bacon drippings. Bake 18-20 minutes or until golden brown. Cool slightly before serving.