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?

2 comments

2 Comments

simoncarr7d 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.

blairsanchez7d ago

Pickle juice in pancakes is unhinged. Stick with bacon fat.