I thought bacon fat in cornbread was a joke, then a guy in Amarillo proved me wrong

Riley Bell · 2026-10-05T21:50:02.764683+00:00

I always brushed off the old cooks who swore by bacon grease in their cornbread, figured it was just a nostalgia thing. Then a pitmaster named Dale at a spot off Route 66 in Amarillo poured 2 tablespoons of rendered fat into my batter and the crust came out shatter-crisp instead of soggy. Now I keep a mason jar of it on my station and use it in three other dishes. Anybody else got a "that's just old timer talk" trick that actually holds up?

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I thought bacon fat in cornbread was a joke, then a guy in Amarillo proved me wrong | Chefs - Chatter Central