Skillet cornbread with bacon fat and brown sugar recipe

Ingredients for Skillet cornbread with bacon fat and brown sugar

• 300 g fine white stone-ground cornmeal

• 15 ml baking powder

• 9 g salt

• 3 large eggs

• 420 ml buttermilk

• 30 g brown sugar, packed

• 45 ml rendered streaky bacon fat or lard

How to make Skillet cornbread with bacon fat and brown sugar

1. Preheat the oven to 220°C (fan 200°C).

2. In a large bowl, whisk together the cornmeal, baking powder, and salt.

3. In another bowl, whisk the eggs, buttermilk, and brown sugar until smooth.

4. Combine the wet ingredients with the dry ingredients, mixing until well incorporated.

5. Heat the bacon fat in a 30 cm frying pan over medium heat until liquid. Swirl it around to coat the bottom and sides of the pan, then pour the remaining fat into the batter.

6. Whisk the batter until smooth, then pour it into the hot frying pan.

7. Immediately transfer the frying pan to the oven and bake for 20–25 minutes, or until golden brown and a toothpick inserted in the centre comes out clean.

8. Serve warm.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.