Categories: Pizza/Flatbread
Ingredients
- 4 slices thick-cut bacon
- 1 cup fine cornmeal
- 1 cup flour
- 1 tbsp. baking powder
- 1 tsp kosher salt
- 2 large eggs
- 1 cup buttermilk
Directions
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Preheat the oven to 375. In an 8- or 9-inch cast-iron skillet, cook the bacon, turning often, until crispy, about 10 minutes. Transfer the bacon to paper towels to drain. Transfer 2 tbsp. of the fat to a small bowl. Leave the remaining fat in the pan. Chop the bacon.
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In a medium bowl, whisk the cornmeal, flour, baking powder, and kosher salt. In another medium bowl, whisk the eggs and the reserved 2 tbsp. bacon fat. Whisk in the buttermilk. Stir the eggs and buttermilk into the dry ingredients. Fold the bacon into the batter.
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Pour the batter into the warm skillet. Bake until the top of the cornbread is firm, 30-35 minutes. Invert the cornbread onto a wire rack. Let cool on the rack, right-side up.