What are your Christmas and Thanksgiving traditions?
My family and I have tweaked our holiday feasts to incorporate the traditional, primitive skills that we’ve learned out on our wilderness homestead. For instance, we harvest our meats each fall during hunting season — and there’s nothing better than wild turkey or roast moose!
This year we served our moose with carrots, basmati rice, slivered almonds, and… bacon cornbread. Yes, bacon buttermilk skillet cornbread! Now that’s a tradition we love. 😉
For dessert we enjoyed a dairy-free pumpkin pie along with vanilla goat milk ice cream — freshly churned in our antique hand-crank ice cream maker!
Bacon Buttermilk Skillet Cornbread
- 2 cups cornmeal, such as Bob’s Red Mill Gluten Free Cornmeal
- 3 teaspoons baking powder
- 1 teaspoon sea salt
- 1 egg
- 2 cups buttermilk
- 8 to 10 pieces bacon
Preheat oven to 450 degrees Fahrenheit. Line a cast iron skillet with raw bacon. Combine the rest of the ingredients in a mixing bowl. Pour the cornbread batter on top of the bacon. Bake until the top is golden brown.
Will you try this bacon buttermilk skillet cornbread?
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