Corn bread from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 151) by Peter Reinhart

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires standing overnight. Can substitute vegetable oil for bacon fat. See recipe for variation.

  • rmardel on October 28, 2025

    This is excellent cornbread, a bit fancier than my everyday cornbread but really not difficult. In fact, it requires more planning than additional work. The cornmeal and buttermilk are combined and allowed to rest overnight, and the bacon is cooked in advance so I could be cooked the day before as well. Then you just toss everything together like any other cornbread. The sweetness is complex and compelling because of the way Reinhart combines three types of sugar. The sweetness also makes the corn kernels seem brighter and sweeter, enhancing their flavor profile. I don't usually like sweet cornbreads but I liked this one. I won't make it often, but I would make it again, and I think the amount of sugar is integral to the texture and the flavor profile of the bread, which is delicious.

  • patioweather on October 02, 2022

    This is an extravagant recipe. It's more work than regular cornbread, but it's amazing.

  • anya_sf on November 08, 2018

    I made 1/2 recipe in an 8"x8" pan. I only had time to soak the (medium-grind) cornmeal for 7 hours, but it was enough. I reduced the sugar by a tablespoon and would maybe reduce by another tablespoon next time, as we don't like it too sweet and the corn kernels were quite sweet. I couldn't believe how moist it turned out with hardly any butter (although of course there was the bacon). Delicious!

  • Paula_W on April 07, 2017

    My husband makes this and it is the best cornbread I've ever had

  • todoom on September 17, 2011

    online link: http://www.epicurious.com/recipes/food/views/Buttermilk-Corn-Bread-with-Bacon-102516

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Reviews about this recipe

  • I Made That!

    And viola! The perfect winter dinner.

    Full review

  • Leite's Culinaria

    If, like some of us, you love the crusty corner pieces of cornbread...you may wish to consider increasing the exterior surface area of each serving by making muffins with this batter.

    Full review
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