Cornbread with bacon grease
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 246, total fat 12 G., saturated fats 4 G., proteins 5 G., carbohydrates 30 G., fiber 2 G., cholesterol 56 mg, sodium 233 mg, sugar 6 G.
Calories 246, total fat 12 G., saturated fats 4 G., proteins 5 G., carbohydrates 30 G., fiber 2 G., cholesterol 56 mg, sodium 233 mg, sugar 6 G.
When you fry bacon or roast chicken, you'll leave behind a rich, rendered fat in the pan. Don't throw it away. You can strain it into a jar and refrigerate it for use in other dishes and baked goods, like this cornbread, traditionally baked in the American South. The flavorful fat adds complexity to the cornbread's flavor and softens its texture.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups corn flour
- 3 tablespoons of sugar
- 1.5 tsp baking powder
- 1 teaspoon coarse salt
- 0.5 tsp of soda
- 1 cup of sour milk or kefir
- 2 large eggs
- 6 tbsp rendered bacon fat or chicken fat (schmaltz)
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Recipes with similar ingredients: corn flour, eggs, sour milk, kefir, cornbread
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- In a large bowl, combine the cornmeal, sugar, baking powder, salt, and baking soda. In a medium bowl, combine the buttermilk and eggs. Fold the liquid mixture into the flour mixture and knead into a dough; set aside.
- Heat a 25cm (10-inch) cast iron skillet over high heat. When hot, turn off the heat and add the shortening, gently swirling the pan until it melts. Pour the melted shortening into the cornmeal batter and stir until fully incorporated. Do not wash the skillet.
- Pour the batter into the hot pan (it will sizzle) and bake until the edges are golden brown and the center springs back when pressed with a finger, 18-20 minutes. Serve the cornbread warm or at room temperature.
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