Bacon, Onion and Sage Cornbread

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I was super excited to collaborate with Cup4Cup, one of our favorite companies, to make this Bacon, Onion and Sage Cornbread recipe created by Thomas Keller’s Culinary Team. We have been using Cup4Cup Gluten Free Multipurpose Flour since it first came on the market. It really changed the way we started creating gluten free recipes and recreating old favorites to be gluten free and safe for our family. The cornbread mix was new to us so we were excited to use it for this recipe.

See recipe the below (simplified from the original recipe on the Cup4Cup website)



•1 bag of Cup4Cup Cornbread Mix (affiliate link)

•2/3 cup of light brown sugar

•1 1/4 cups of buttermilk

•2 large eggs

•1/2 cup unsalted butter

•1 large yellow onion, diced

•8 ounces of bacon, cut into strips

•5 tablespoons of fresh sage, chopped

•1 tablespoon of canola oil

•1/2 teaspoon coarse cracked black peppercorn

Salted Honey Butter Topping:

•2/3 cup of room temperature butter

•1/3 cup of honey

•1 teaspoon of salt



Preheat the over to 375°. In a large bowl, whisk eggs, buttermilk and brown sugar until combined. Whisk in the melted butter, then add Cup4Cup Cornbread Mix and mix until smooth. Set aside. Preheat a 10.25′ cast iron pan on the stove (we use Lodge Cast Iron Skillet (affiliate link)) on medium heat and add the canola oil. Add bacon, stirring periodically for approximately 10 minutes. Drain the bacon fat and reserve. Add the onion with the bacon renderings and cook for 15 minutes on medium to low heat, stirring often, until onions become translucent and lightly caramelized. Add the sage and pepper and stir to incorporate. Empty all the contents unto the cornbread mix, stirring to incorporate completely. Add 4 tablespoons of bacon fat back into the cast iron skillet and allow it to heat a but. Add the cornbread mix and transfer the skillet to the oven. Bake for 25-30 minutes or until the cornbread is firm to the touch. Whisk the butter, honey and salt for the topping. Allow the cornbread to cool completely. Spread or drizzle the salted honey butter topping onto the cooled cornbread.


See the original recipe and so many other amazing recipes from Cup4Cup