More bacon. More booze.

And it’s only Tuesday.

It’s gonna be a looooong week.

I’m sorry?

I’m totally not though.

Believe it or not I made this cornbread BEFORE the beans. I don’t know. I was just feeling cornbread. I wanted it with bacon, and figured hey…  while I’m at it I’ll add some beer. Then spread some butter on it while it’s still hot. Then die because I don’t know what could be better.

But not, so I could then top it with bourbon beans.

That was really my life’s train of thought.

I tried things out a bit differently this time by baking my cornbread in a loaf pan. I loved it but if that’s not your thing, feel free to bake this in a baking dish for big, fat squares. However… if you do that, be aware that you can’t make other delicious things like, um… cornbread french toast? Or cornbread sandwiches? Or cornbread toast spread with peanut butter and topped with chocolate chips?


Bacon Beer Cornbread

[adapted from my fluffy cornbread recipe]

makes 1 loaf

6 slices thick-cut bacon, chopped

1 1/2 cups finely ground cornmeal

1 1/2 cups whole wheat pastry flour

2 tablespoons sugar

1 1/2 tablespoons baking powder

3/4 teaspoon salt

3 large eggs

1 cup of your favorite beer

1/2 cup milk

1/3 cup sour cream

1/2 cup unsalted butter, melted

Preheat oven to 375 degrees F. Spray a loaf pan (mine is 10x5x3) with non-stick spray. Heat a skillet oven medium heat and add chopped bacon. Stir and cook until crispy and fat is rendered, then remove with a slotted spoon and drain on a paper towel. Turn off heat but don’t discard bacon fat.

In a large bowl, mix together cornmeal, flour, sugar, baking powder and salt. In a small bowl, whisk together milk and eggs. Add milk and eggs to dry ingredients, mixing until combined, then add in sour cream and beer. Mix and add in butter and leftover bacon fat, mixing until batter is somewhat smooth but just combined. Fold in bacon. Pour batter in loaf pan, then place pan on a baking sheet and bake for 30-35 minutes, or until top is golden. Let cool for 20-30 minutes, then remove from the pan and slice.

Tomorrow I’ll try not to clog your arteries. Maybe.

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92 Responses to “Bacon Beer Cornbread.”

  1. #
    Lynna — May 15, 2012 @ 3:20 pm

    ohh, this sounds interesting!


  2. #
    Jackie @ The Beeroness — May 15, 2012 @ 3:46 pm

    I made a Jalapeno Beer Cornbread on my blog a few months ago, beer is such a great addition to cornbread. And so is bacon, of course.


  3. #
    Colleen @ Culinary Colleen — May 15, 2012 @ 4:38 pm

    I haven’t tried beer in cornbread yet but I will now! I pretty much like to sneak beer into as much as possible.


  4. #
    Jackie — May 15, 2012 @ 4:46 pm

    I appreciate this recipe because it is indulgent and impressive but it seems easy to make — which is good for me, because I have decided to label myself a “novice home cook” — whatever that means. This bread makes me want to cancel my dinner plans, go home and bake! Thank you for sharing such delightfulness with us!


  5. #
    what katie's baking — May 15, 2012 @ 4:50 pm

    YUM!! this is perfect. i don’t mind the artery clogging haha


  6. #
    Mallory — May 15, 2012 @ 5:38 pm

    Genius. Simple as that.


  7. #
    OliePants — May 15, 2012 @ 6:53 pm

    As a Texan, I realized that I don’t really need a reason or season to have cornbread. Bring it on – especially the beer part. :)


  8. #
    Renee — May 15, 2012 @ 8:24 pm

    I sort of want to stop everything and make this right now, but I fear I might never eat anything else ever again.


  9. #
    Michelle @ Brown Eyed Baker — May 15, 2012 @ 8:49 pm

    Love cornbread! Love bacon! Love beer! Love it all!


  10. #
    Fred Rickson — May 15, 2012 @ 9:42 pm

    I did stop and made it…..very nice, especially with the remaining sour cream and Guinness. Thanks.


  11. #
    Quiche-ing Queen — May 15, 2012 @ 9:42 pm

    I want to make this and the beans right this minute. Love!!!


  12. #
    Stephanie @ Eat. Drink. Love — May 15, 2012 @ 10:41 pm

    The world is a better place when bacon and beer are involved. And also carbs. In other words, this bread makes the world a better place.


  13. #
    Sally — May 16, 2012 @ 12:18 am

    Is there something I can substitute for the whole wheat pastry flour?


    • Jessica — May 16th, 2012 @ 6:51 am



      • Sally — May 16th, 2012 @ 3:18 pm

        Thanks Jessica :)

  14. #
    Rachel @ Baked by Rachel — May 16, 2012 @ 10:40 am

    This made me so happy :)


  15. #
    Thimbleberry — May 16, 2012 @ 10:55 am

    The bread looks delicious. It’s not not my diet right now as I’m cutting out all glutin, and I have to say my digestive system is working better than before. That said, my reason for writing is … Are you aware of GMO ‘s ? I would love to see you educate your audience on that subject. Million’s Against Monsanto might be a place to start. Our planet, our dear Mother is being destroyed and with it our health and our children’s health and so on. I could continue but I think I’ll leave it at that with a simple message with the hope that it may trigger some curiosity in yourself and your readers so that we might help our mother restore and heal. Thanks , Thimbleberry


  16. #
    Moni Meals — May 16, 2012 @ 11:23 am

    so clever! nice work, I will remember this one for next BBQ. :)


  17. #
    Anna O. — May 16, 2012 @ 2:27 pm

    I too have an obsession with magazines. Maybe there is a 12 step program. If not, we can start one.


  18. #
    Jill P. — May 16, 2012 @ 3:20 pm

    I made this this morning…… and I can’t make anything with beer & bacon and not add jalapenos, so I did :) I can’t decide if I want to use the bread for BLT’s for dinner tonite or make square burgers and toast the bread as a bun. I just had a Burnin’ Love burger at Red Robin last weekend and it had a jalapeno cornbread bun that was deelish!


  19. #
    Tracy — May 16, 2012 @ 6:10 pm

    I love you. That is all.


  20. #
    Kath — May 16, 2012 @ 7:47 pm

    Love everything about this!


  21. #
    Molly — May 17, 2012 @ 1:28 pm

    Holy cow, this looks so delicious! It’s all of my favorite things mixed together.


  22. #
    Savannah — May 17, 2012 @ 1:29 pm

    I want to be you when I grow up!


  23. #
    Christa — May 21, 2012 @ 2:06 pm

    I’m wondering if you think I could sub plain yogurt for the sour cream?


  24. #
    Christa — May 21, 2012 @ 4:56 pm

    Have you ever made a version of cornbread without wheat flour? Any suggestions for a gluten-free version?


    • Jessica — May 21st, 2012 @ 5:01 pm

      I never have… I honestly am not familiar with gluten free flours – so sorry!


  25. #
    Anne — July 4, 2012 @ 7:51 am

    I made muffins for today’s bbq and they turned out yummy. Cooked at 375 degrees 12 to 14 minutes. Love your blog, read it every day :0)


  26. #
    Mike — September 2, 2012 @ 11:00 am

    Bacon and beer is a sick combo.


  27. #
    Kelly — November 16, 2012 @ 3:15 pm

    Made this the other night when we had a few of my partner’s co-workers over for dinner, and I apparently had several proposals of marriage this morning! Needless to say, it was delicious, and not terribly difficult to make either. I highly, highly recommend :)


  28. #
    vernice — November 23, 2012 @ 7:55 pm

    You had me sold at bacon…, beer…, and cornbread.
    I’m going downstairs to the store to buy some bacon


    • vernice — November 24th, 2012 @ 12:17 am

      I’m loving this. I divided it into two small pans and added a little honey to one of the loaves.
      thank you!



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