Buttermilk Bacon Grease Cornbread Recipes

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GRANDMOTHER'S BUTTERMILK CORNBREAD



Grandmother's Buttermilk Cornbread image

This is my grandmother's cornbread recipe and it's the best - sweet and moist!

Provided by Bethany Weathersby

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 55m

Yield 9

Number Of Ingredients 8

½ cup butter
⅔ cup white sugar
2 large eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
¼ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  • Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 39.1 g, Cholesterol 59 mg, Fat 12.2 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.1 g, Sodium 317.8 mg, Sugar 16.6 g

NO-FLOUR CORNBREAD



No-Flour Cornbread image

This recipe was the one my mother used, and her mother before her. Beyond that I can't go! It spoiled me for anything calling itself "cornbread" that has flour or sweeteners in it -- I call those "corn cake." This is great with chili, stew, and other hearty dishes. My dad used to crumble it up into buttermilk and eat it with a spoon. It's a requirement for our family's New Years Day dinner, along with the roast pork and black-eyed peas. It's also the main ingredient in Thanksgiving/Christmas/anytime turkey stuffing.

Provided by AzArlie

Categories     Breads

Time 26m

Yield 8-12 serving(s)

Number Of Ingredients 7

2 eggs
2 cups white cornmeal
2 cups buttermilk
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup bacon grease
salt (most bacon grease provides plenty of saltiness)

Steps:

  • Preheat oven to 425°F.
  • Put first 5 ingredients in mixing bowl. (If it makes you feel better, go ahead and mix the dry ingredients, whisk the eggs into the buttermilk, then combine dry/wet ingredients).
  • Mix with large spoon or whisk.
  • Put bacon grease in well-seasoned 10-inch cast iron skillet over medium to high heat.
  • Just as the bacon grease is about to start smoking, pour it into the other ingredients, stirring as you pour (if you can manage it). Leave enough in the skillet to coat the bottom and sides.
  • Pour entire mixture into the skillet.
  • Place skillet on middle rack of oven; bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes).
  • Remove from oven and invert skillet over serving plate. If cornbread does not drop easily, you may need to run an icing spatula or even a flexible metal egg-turner around/under it so it comes loose.
  • Recipe halves well, just remember you can't cut the bacon grease by half because you still need to coat the skillet.
  • Serve hot, with plenty of butter. Or margarine, if you insist.

BUTTERMILK CORNBREAD WITH BACON AND CORN



Buttermilk Cornbread with Bacon and Corn image

A classic side dish served with chili, beans, BBQ, and greens. A dab of butter and a drizzle of honey on the top doesn't hurt either.

Provided by lutzflcat

Categories     Cornbread

Time 55m

Yield 12

Number Of Ingredients 12

4 slices bacon, diced
cooking spray
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted
½ cup frozen corn, thawed

Steps:

  • Place diced bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 8 to 10 minutes. Drain bacon on paper towels and reserve 1 tablespoon bacon drippings.
  • Preheat the oven to 425 degrees F (220 degrees C). Spray an 8-inch square metal baking pan with cooking spray.
  • Stir cornmeal, flour, baking powder, sugar, baking soda, and salt together in a large bowl until well combined.
  • Whisk buttermilk and eggs together in a bowl. Stir in butter and the reserved bacon drippings. Pour buttermilk mixture over the dry ingredients, add bacon and corn, and stir until just combined. Spoon batter into the prepared baking pan, smoothing out the top with a spatula.
  • Bake in the preheated oven until top is golden brown and and edges start to pull away from the sides of the pan, about 25 minutes.
  • Transfer pan to a wire rack and let cool for 5 to 10 minutes. Cut into 12 squares and serve warm.

Nutrition Facts : Calories 178.4 calories, Carbohydrate 20.4 g, Cholesterol 46 mg, Fat 8.5 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 3.7 g, Sodium 332.6 mg

GRANDMA'S BACON FAT CORNBREAD



Grandma's Bacon Fat Cornbread image

When you cook bacon or chicken, the rendered fat left behind in the pan is loaded with flavor so don't throw it out. Use it to add complexity to dishes like this cornbread. To save fat, let it cool slightly, then strain into an airtight container and refrigerate.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 8

2 cups stone-ground cornmeal
3 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
6 tablespoons reserved fat, such as rendered bacon or chicken fat (schmaltz)

Steps:

  • Preheat the oven to 375 degrees F. Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl. Whisk the buttermilk and eggs together in a medium bowl. Fold the wet ingredients into the cornmeal mixture until just combined; set aside.
  • Heat a 10-inch cast-iron skillet over high heat. When the skillet is smoking-hot, turn off the heat and add the fat, carefully stirring it around the pan as it melts. Pour the melted fat into the cornmeal batter and stir to combine. (Do not wipe out the skillet.) Pour the cornmeal mixture into the hot skillet (batter will sizzle) and bake until the edges are golden brown and the center bounces back when pressed with a finger, 18 to 20 minutes. Serve warm or at room temperature.

SOUTHERN BACON FAT CORNBREAD



Southern Bacon Fat Cornbread image

I found this recipe in Lee Lee's Recipe Box. The description to the recipe reads: "True Southern Cornbread is generally made with bacon dripping in an iron skillet - The result is a crusty bread like this one."

Provided by Bev I Am

Categories     Breads

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 6

2 cups cornmeal
1 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten
2 cups buttermilk
1/4 cup bacon drippings

Steps:

  • Combine cornmeal, baking soda, and salt; stir in eggs and buttermilk.
  • Heat bacon dripping in an iron skillet until very hot; add drippings to batter, mixing well.
  • Pour batter into hot skillet, and bake at 450 F for about 25 minutes, or until bread is golden brown.

BACON CHEDDAR JALAPENO CORNBREAD



Bacon Cheddar Jalapeno Cornbread image

This is the result of combining a number of my favorite cornbread recipes. The first time I made it, I had people begging for the recipe. The problem was that it didn't exist, as I had just improvised it as I went along. Here's my attempt to put it down in words.

Provided by Steve de Eyre

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

5 slices bacon
3 cups all-purpose flour
1 cup yellow cornmeal
¼ cup white sugar
2 tablespoons baking powder
2 teaspoons kosher salt
1 cup milk
1 cup buttermilk
1 cup unsalted butter, melted
3 extra large eggs, lightly beaten
1 (8 ounce) package shredded sharp Cheddar cheese
3 jalapeno peppers, diced

Steps:

  • Fry bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; reserve remaining bacon grease in skillet. Crumble bacon.
  • Preheat oven to 350 degrees F (175 degrees C). Place skillet with bacon grease in oven.
  • Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy. Fold in Cheddar cheese and jalapeno peppers. Allow batter to rest at room temperature for 10 minutes.
  • Pour batter into hot skillet and sprinkle with crumbled bacon, gently pressing bacon into batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before slicing.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 40.3 g, Cholesterol 120.9 mg, Fat 25.7 g, Fiber 1.4 g, Protein 13.5 g, SaturatedFat 15.1 g, Sodium 928.8 mg, Sugar 6.7 g

BACON CORNBREAD



Bacon Cornbread image

Come and get it! Bacon flavors this true southern-style buttermilk cornbread. It's perfect for soups and stews and to complete southern-cooked meals.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 10

1 1/2 cups yellow cornmeal
1/2 cup Gold Medal™ all-purpose flour
1/4 cup vegetable oil or shortening
1 1/2 cups buttermilk
4 slices bacon, crisply cooked and crumbled
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs

Steps:

  • Heat oven to 450°F. Grease 9-inch round pan or 8-inch square pan.
  • Stir together all ingredients; beat vigorously 30 seconds. Pour into pan.
  • Bake 25 to 30 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 155, Carbohydrate 19 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg

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