Cornbread with a whisper of smoke — the perfect partner to chili, baked beans, or pulled pork. Bacon fat in the batter deepens it.
Ingredients
- 1½ cups cornmeal
- 1½ cups flour
- ¼ cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1½ cups milk
- 2 eggs
- ⅓ cup melted butter or bacon fat
- 1 cup corn, shredded cheese, or diced jalapeño (optional)
Instructions
- Whisk the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl whisk the milk, eggs, and melted butter. Combine wet and dry until just mixed, folding in any add-ins.
- Pour into a greased foil pan or cast-iron skillet.
- Smoke at 350°F for 30–40 minutes, or bake at 400°F for 25 minutes, until a toothpick comes out clean.
Make-Ahead & Storage
Freeze whole or in squares up to 3 months. Reheat wrapped in foil, or toast slices with butter.
Notes
Bacon fat in place of butter gives a savory, smoky depth. Great crumbled under the cornbread-topped cottage pie or served alongside chili.