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 the goods

8 slices thick cut bacon
2 cups plain flour
1 cup cornmeal
3/4 cup sugar
1 tspn salt
2 cups buttermilk (or 2 cups milk with 2 tblspn lemon juice added)
1/4 cup canola oil
4 oz butter, melted
1 tblspn pepperoncini peppers, diced
1 tblspn jalapeno peppers, diced
1/2 cup grated pepper jack cheese
2 tspn paprika
4 beef frankfurt sausages
handful of salami slices


time: 20 mins active, 1 hr baking

you will need:

  • 2 mixing bowls
  • measuring jug
  • grater
  • loaf pan



Kitchen sink cornbread

File under 'Elvis Food'

This is unapologetically delicious and trashy.

Cornbread with everything I could think of thrown in, including frankfurt sausages. And all wrapped in bacon.

Feel free to add or subtract whatever you choose. When you aim this low, you really can't lose!

preheat oven to 350f

line a large loaf pan with the bacon slices (so that the slices go across the pan and up the sides.)

mix all flour, cornbread, salt, paprika and baking powder in one mixing bowl.

pour milk into a measuring jug, add lemon juice (unless you are using buttermilk), add oil and melted butter and mix to combine.

pour wet ingredients into the dry and mix with a fork.

add the eggs and mix in with fork, make sure eggs are blended in, but don't worry if there are a few lumps.

add diced peppers and grated cheese and mix lightly.

pour batter into loaf pan making sure that the bacon stays in place

place frankfurts longways on top of the batter, in two rows, and give them a little nudge down.

bake for about 1 hour or until cake is set and top is golden

* if you like, add salami slices in top of the cornbread for the last 15 minutes of baking