{recipe} Swinetastic Cornbread

I have been really busy lately, but one of the bright spots of my recent days was making this cornbread and then eating it all.

Cornbread can be too sweet or too mealy or too dry or too boring, but this cornbread is none of those things. I’m guessing it’s largely because of the copious amounts of bacon and bacon grease that go into it, but there could be other reasons. I like it warm out of the oven or lightly toasted. With all the fat in it, even I don’t need to put butter on it… and that’s saying quite a lot since I like to put butter on EVERYTHING. But it’s not solely enhanced by the pig products- it’s rounded out with caramelized onions and a measure of parmesan cheese just for the heck of it. So swine up your cornbread- one bite and you will wonder why you have spent all these years eating stupid regular non-porked cornbread.

Props to my friend Rodney for the bones of the recipe, who wants to try this with pork sausage instead of bacon and turn it into stuffing, which makes me ask, great, what time should I be there for dinner, pal?

Swinetastic Cornbread


  • ½ lb. thick cut bacon or pancetta, cut in small squares
  • 1 yellow onion, sliced thinly
  • 1 cup flour
  • 1 cup cornmeal
  • 2/3 cup sugar
  • 1 tblsp baking powder
  • ½ tsp baking soda
  • 1/4 tsp salt
  • ¾ cup sour cream or plain yogurt
  • ½ cup milk or buttermilk
  • 1 egg
  • ¼ cup bacon grease (liquid) + more for greasing the pan and cooking the onions
  • ½ cup grated or shaved parmigiano


  • Cook bacon over medium heat until brown and crispy. Remove to paper towels with slotted spoon and set aside.
  • Pour out all but about 2 tsp of bacon grease and reserve for later. Turn heat to low and add onions. Season with salt and cook, stirring often, until onions are caramelized, about 20-30 minutes. Remove and set aside.
  • Preheat oven to 375 degrees. Grease a loaf pan or square 9×9 pan with extra bacon grease.
  • Mix together flour, cornmeal, sugar, baking powder and soda, and salt in a bowl.
  • In a separate bowl, mix sour cream or yogurt, buttermilk, and egg.
  • Mix together dry and wet ingredients, being careful not to overmix. Add liquid bacon grease and stir to combine.
  • Gently stir in cheese, bacon, and onions. Pour into prepared pan and bake 45 minutes to an hour, until a toothpick comes out clean.
  • Serve warm or let cool and toast lightly before serving.

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2 Responses

  1. Looks delish! I’ll take a couple batches of this swinetastic cornbread!

  2. Pat Broussard says:

    I would like to subscibe by E-MAIL,PLEAE.thanks