Passion for Pork

Recipe: Chef Cowan’s Bacon Cornbread

Sharman - Tuesday, November 26, 2013

Chef Andrew Cowan of Hundred Bar & Kitchen shared this savoury treat with Alberta Pork’s Passion for Pork session guests at the second package for Christmas in November at the Fairmont Jasper Park Lodge. Unfortunately I missed this session; however, Chef Cowan made this recipe super simple and I easily recreated it using gluten free flour at home. Bake and serve in a cast-iron pan for a more rustic presentation.

2 cups cornmeal
2 cups flour
1 tablespoon kosher salt
1 tablespoon baking soda
1/4 cup cold pressed canola
3 large eggs
1 egg yolks
2 1/2 cups buttermilk
4 tablespoons unsalted butter
6oz bacon
6oz aged cheddar

  1. Cut Bacon up into small 1” strips, Sautee in a pan until just crisp, remove the bacon and set aside; reserve bacon fat.
  2. Combine Cornmeal, Flour, Baking Soda, Kosher Salt in bowl and mix.
  3. Add the wet ingredients and mix thoroughly. Stir in bacon and cheese.
  4. Place mixture into a butter lined bread pan or large cast iron skillet.
  5. Bake in the oven at 350 F for 20-30 mins.
  6. Serve with warm butter or left over bacon fat.