Bacon Buttermilk Cornbread



4 slices bacon, about 2oz/57g

1/4 cup bacon drippings, vegetable oil, shortening or butter (60ml)

1 cup yellow corn meal (140g)

1 cup all-purpose flour (125g)

1 tbsp. sugar (12g)

1 tbsp. baking powder (12g)

1/2 tsp. salt (2g)

1 cup buttermilk (240ml)

1 egg, beaten

½ cup chopped red or green bell pepper (70g)

45 scallions, chopped


Place the slices of bacon in a 10”/25cm cast iron skillet. Fry the bacon on the stove over medium heat until crispy, but do not overcook. Remove the bacon from the pan and drain on paper toweling. Do not discard pan drippings. Chop the bacon and set aside.

Pour off the bacon drippings from the pan until you estimate there is ¼ cup (60ml) of fat. If you have less than ¼ cup (60ml) of bacon drippings simply add a few spoonfuls of vegetable oil to make up the difference.

Heat oven to 425°F (218°C) Warm the drippings (shortening,vegetable oil or butter) in the cast iron skillet to approximately 300°F (148°C.)

Meanwhile, combine the corn meal, flour, sugar, baking powder and salt in a mixing bowl. Add the egg and buttermilk, combining well with an electric hand mixer. Fold in the bell pepper, scallions and chopped bacon.

Pour the mixed batter into warmed skillet of drippings and place in the preheated oven. Bake for 20-25 minutes, or until a wooden pick inserted in the center comes out clean.

Cool briefly but serve warm.