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Bacon, Onion & Sage Cornbread

Yield: 12 Portions



1 bag Cup4Cup Cornbread Mix

1 large yellow onion, diced

8 ounces bacon, cut intro strips

5 tablespoons fresh sage, chopped

1 tablespoon clarified butter (or canola oil)

½ teaspoon coarse cracked black peppercorn


  1. Heat oven to 375°
  2. Mix Cup4Cup Cornbread Mix according to instructions, and set aside
  3. Place 10.25” cast iron pan on medium heat to pre-heat; add clarified butter.
  4. Add bacon to render, stirring periodically, for approximately 10 minutes.
  5. Drain fat and reserve; add onion with bacon renderings, and cook for 15 minutes on medium low heat, stirring often, until onions become translucent and lightly caramelized.
  6. Add sage and pepper, and stir to incorporate; using a spatula, empty all contents into cornbread mix, stirring to distribute evenly.
  7. Add 4 tablespoons of bacon fat back into pan, and allow time to heat; add cornbread mix, and transfer to oven.
  8. Bake for 25-30 minutes, or until cornbread is firm to the touch.
  9. To finish, allow cornbread to cool completely, and serve with salted honey butter


  • Salted Honey Butter Topping: 2/3 cup room temperature butter, 1/3 cup of honey, 1 teaspoon of salt. Whisk to combine. Spread onto cooled cornbread.