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My aunt's cornbread recipe fell flat until I swapped the oil for bacon fat last Thanksgiving
I used my grandma's recipe for years and it always came out dry and crumbly. Last November I tried replacing vegetable oil with 3 tablespoons of bacon fat from Sunday breakfast. The difference was huge it was moist and rich with a subtle smoky taste. Has anyone else tweaked an old family recipe with a simple swap like that?
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simoncarr3mo ago
Ever try swapping the liquid in pancake mix for pickle juice? My buddy did it on a dare and now his kids won't eat regular pancakes. I still think bacon fat is a safer bet though. My mom used to save a jar of it under the sink and she'd use it for everything from eggs to pie crusts. That smoky kick you got sounds perfect for cornbread, especially with a little honey butter on top.
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blairsanchez3mo ago
Pickle juice in pancakes is unhinged. Stick with bacon fat.
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