This isn’t “true cornbread,” as detailed by this extremely comprehensive history of cornbread on Serious Eats. The real Southern deal is like, straight cornmeal and not a trace of sugar. I forget the historical reason why this is so because I only skimmed that article. I was thinking about more important things like whether or not I should bother cleaning the front entryway now that it’s winter. I feel like I’m just going through the motions, yeah?
While this cornbread recipe is chock full of sugar and regular flour, it is also full of bacon fat because what YUM. It’s more like a cake that has cornmeal in it than anything. The recipe was quick and tripled like a charm–I took it to a multitude of gatherings.
A note on pans: The bread baked quicker in the glass 9×13 than in the smaller ceramic pan. In fact, even though the glass pan is bigger, it overbaked before the ceramic pan was even done. So watch it carefully to make sure the bottom isn’t browning too quickly, and adjust baking times as needed. Also, sift your dry ingreds together–see those little bubbles of unincorporated flour? You needn’t have those marring your crackly crust.
What if you whipped solidified bacon fat with a little honey and served that on the side? Please try that.
Bacon Fat Cornbread
Adapted from Mel’s Kitchen Cafe
½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup canola oil
3 tablespoons rendered bacon fat, melted
2 eggs, beaten
1 ¼ cup milk
Add dry ingredients to a large bowl. Make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed. Bake in an 8×8 square pan at 350 degrees for 35 minutes.