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Nutrition Facts
Serving Size 1 (120g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 cup bacon fat
Calories 268
Calories from Fat 62		(23%)
Amount Per Serving		%DV
	Total Fat 6.9g	10%
	Saturated Fat 3.4g	16%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 84mg		28%
Sodium 634mg		26%
Potassium 172mg		4%
Total Carbohydrate 42.7g		14%
	Dietary Fiber 2.0g	8%
	Sugars 8.7g
Protein 9.5g		19%
detailed view... how is this calculated?

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Cornbread

Recipe #30442 | 40 min | 15 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Bill Gary
Jun 5, 2002

Corn bread recipes with oil or butter are ok, but the bacon fat in this gives it a little tang that is undeniable.

SERVES 6 -8 (change servings and units)

Ingredients

1 cup cornmeal (stone ground if you can find it, regular old Quaker if you can't)
1 cup all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 large eggs, lightly beaten
1 cup milk
1/4 cup rendered bacon fat
1/2 cup grated monterey jack cheese

Directions

1
Preheat oven to 425 degrees F.
2
Combine all dry ingredients except the cheese, and whisk until blended.
3
Add the wet ingredients in this order: eggs, milk, bacon fat.
4
Whisk or stir until well mixed, but not completely smooth, just like a pancake batter.
5
Add the cheese and stir to blend.
6
Pour the batter into a lightly greased round cake pan (for pie-like slices) or into a 9" square pan.
7
Bake for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

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Browse similar recipes by category

Course > Breads
Main Ingredient > Vegetables
Cuisine > North American > United States
Preparation > Time to Make > < 60 mins
Preparation > Simple
Preparation > Equipment > Oven

Featured Reviews for This Recipe

From: Chef #491235

On Sep 5, 2007

I live about 30 miles from an old mill. that is located on the old Erie canal.they have stone ground corn meal that they sell. they have live demonstrstion of the ginding of the meal and they also have a saw mill both of witch are water powdered. the stone ground meal makes this sooo good! thanks for this recipe lady of the lake

0 people found this review helpful

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From: AuntSana

On May 31, 2007

Thanks, Bill, for a very good recipe. As we don't like a sweet cornbread, I deleted the sugar. However, we do like a crisp cornbread, so I did add grits. Just the right consistency for us. Thanks again, Bill.

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From: Craig Shrum

On Feb 27, 2004

Just like Mom used to make. I served it with Navy bean soup. Also added half an onion, finely diced and added dried chives and red pepper flakes for color. This will be my ONLY recipe for corn bread from now on. Thanks a million for the recipe.

2 people found this review helpful

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From: Bev

On Aug 19, 2002

Bill this is an excellent corn bread recipe! I made pulled pork barbeque over the weekend the your corn bread was just perfect to go with it. I really enjoyed the addition of the Monterey Jack Cheese and the bacon grease which helped to give it great texture and flavor. Thank you, Bill for this great recipe!

2 people found this review helpful

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