Cheddar and Goose Fat Cornbread

cornbread with goosefat and cheddarYes, I did say goose fat!  Goose makes a delicious meal and the fat rendered from roasting it can be cooking and baking.  In this cornbread recipe, I started with local yellow cornmeal and swapped the more often used bacon drippings for goose fat, then I added rich buttermilk and local sharp cheddar cheese for a great twist on a Southern favorite.

1 cup yellow corn meal
1 cup flour
4 tablespoons goose fat
1 cup buttermilk
1 egg
2/3 cup cheddar cheese
1 tablespoon baking powder

Heat oven to 425 degrees
Mix together flour, corn meal, and baking powder in a bowl
Stir in goose fat
Whisk buttermilk and egg together
Blend buttermilk and egg into flour mixture
Stir in cheese gently
Grease (with goose fat or butter)  9″ cast iron pan or heavy baking pan or muffin tin
Place in oven for about 5 minutes
Scoop batter into hot pan
Lower oven temperature to 350 degrees
Bake 20 minutes for pan and 15 minutes for muffin tin


5 responses to “Cheddar and Goose Fat Cornbread

  1. funandfearlessinbeantown

    Um, helloooo goose fat.

  2. What Michelle said 😉
    These sound absolutely delicious!

  3. Pingback: Tweets that mention Cheddar and Goose Fat Cornbread | Doves and Figs --

  4. I love that idea. Goose fat! Yum! Have you ever used masa harina instead of cornmeal, for a healthier and I think lighter take on these?

  5. Sounds like a fantastic cornbread with the goose fat, sharp cheese and buttermilk. I use duck fat that way, and will sub it in for this recipe, as it’s what I’ve got rendered from our last duck.

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