Whipped Honey-Thyme Butter	Bacon Fat-Fried Cornbread

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Bacon Fat-Fried Cornbread

Source: Sauce, January 4, 2013

Yield: 12 servings or 24 slices

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Ingredients

• 2 1/2 cups all-purpose flour

• 2 1/2 cups cornmeal

• 2 1/2 tsp salt

• 2 1/2 Tbsp baking powder

• 2 eggs

• 2 1/2 cups whole milk

• 3/4 cup oil

• 1 1/2 cups sugar

• 3 to 4 Tbsp butter

• 3 to 4 Tbsp rendered bacon fat

• Whipped Honey-Thyme Butter (see recipe)

• Honey for serving

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Preparation

Preheat the oven to 400 degrees.

In a large bowl, mix together the flour, cornmeal, salt and baking powder. Set aside.

In a separate container, whisk together the eggs, milk, oil and sugar.

Whisk the wet ingredients into the flour-and-cornmeal mixture until just combined.

Spray a 9-by-13-inch baking tray with non-stick spray. Pour the cornbread mixture into the tray, making sure it doesn’t fill more than 2/3 of the way up the tray. Bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tray.

Once cool, cut the cornbread into 3-by-1-inch rectangles.

Right before serving, melt 1 tablespoon of butter and 1 tablespoon of bacon fat in a hot, large saute pan or cast-iron skillet. Add as much cornbread as will fit comfortably in the pan, approximately 6 to 8 rectangles, and fry until golden brown on one of the cut sides. Flip, and fry until golden brown on the other cut side. Remove to a serving platter. (For individual portions, place 2 rectangles on a plate.) Repeat with the remaining cornbread, melting 1 tablespoon each of butter and bacon fat with each batch.

Slather the Whipped Honey-Thyme Butter atop the cornbread and give it time to melt, about 30 seconds (longer if the butter is cold).

Serve with a side of honey.

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Whipped Honey-Thyme Butter

• 1 lb butter, softened

• 2 Tbsp honey

• 1 Tbsp salt

• 1 Tbsp freshly chopped thyme

Place all of the ingredients in the bowl of a stand mixer fitted with a whisk attachment. Whip for approximately 1 minute, or just until all of the ingredients are fully combined and the butter has slightly lightened in texture.

Once the butter is whipped, keep it at room temperature until you’re ready to serve the cornbread. If you make the butter in advance, scrape it into a container with a tight-fitting lid and place it in the refrigerator, where it will keep for up to 1 week.