I first want to take this time, to acknowledge and thank all the fallen soldiers as this is what Memorial Day is truly about. I appreciate them and I am grateful for their ultimate sacrifice. I love the freedoms that I enjoy every day and I don’t take them for granted. So thank you again.
This recipe came from a love for sweet and savory hybrid dishes. I also needed something to bring to the cookout! After some research, I decided on cornbread. I normally make my cornbread with honey and sour cream so that it’s moist and has a nice sweetness to it, but I needed to kick things up a notch. Many different palates were going to be eating my cornbread so it needed to be good. My recipe needed improvement so why not add bacon and bourbon?! Bacon is so versatile and can handle sweetness with its savory self lol. Of course, I like to keep things simple yet tasty so here’s what I used…
1 package of hickory smoked bacon
2 boxes of honey cornbread mix
1 Cup of caramel bits
1/4 cup almond milk
1.5 oz of honey bourbon
4 oz sour cream
2/3 cup canola oil
1/4 cup of bacon grease reserved
First, bake that bacon baby! Yes, bake it. 400 degrees until crispy. This is the best way to make bacon. Plus I hate cooking anything in a pan that will splatter. The first time you get popped by hot grease you learn! Also, put bacon on a rack so the extra oil drains off and your bacon is not sitting in it.
After the bacon is fully cooked, reserve some of the bacon grease. You’re going to use it to grease your pan when you bake the cornbread. BOOM! Extra flavor added. Process about four pieces of the cooked bacon to sprinkle into the cornbread batter. Process the rest of the bacon and reserve for topping the cornbread later.
Now mix your cornbread according to the directions on the box. *GASP* yes I use a box mix and didn’t make the cornbread from scratch. As it is often so eloquently put “ain’t nobody got time for that!”. Add in the 4 oz of sour cream and bacon at this point also. Mix ingredients well.
Remember that bacon grease from earlier that you didn’t forget to save? Now is the time to use it! Grease your pan with the bacon drippings and pour in cornbread batter. Bake until a fork can be inserted and come out clean.
While that bakes, its time to make the bourbon caramel! In a double boiler melt the caramel bits and add almond milk a little at a time until fully incorporated. When the caramel is fully melted let cool slightly, then add in bourbon.
When the cornbread is fully cooked get ready to assemble your masterpiece! Glaze the cornbread with the bourbon caramel then sprinkle with bacon. Hope you enjoy! Let me know in the comments if you make this. I want to see pictures and let me know if you tweaked the recipe. I’m always experimenting and love to see different takes on the same dish.