The Best Ever Cornbread


I have had some really good and some really bad cornbread over the years, and I'm sad to say that more often than not the cornbread in restaurants are the most disappointing.

So a few weeks ago we were in Montana visiting friends and we had this cornbread. Aaron has said many times since then that it was the best cornbread he has ever had, so needless to say I had to make it. Now the key to making this cornbread extra delicious is bacon drippings. I know, I know, your probably thinking bacon drippings - seriously? But trust me, it gives it the exact flavour that is needed to make this cornbread delicious. But, if you haven’t recently cooked some bacon or it’s just not your thing you can always use butter.

The other great thing about this bread is that it’s made in a cast iron pan which is one of my most favourite thing to cook with. It gives nice even heat and cleans up so easily contrary to what many believe.

So next time you are making your favourite chilli or almost any food that saucy and includes BBQ sauce make sure you whip up this cornbread. It’s a classic combination that just can’t be beaten!


prep time 15 minutes

cook time 30 minutes

total time 45 minutes

servings 12


4 tbsp bacon drippings or butter

1 1/2 cup medium coarse cornmeal

1/2 cup flour

1 1/2 tsp baking powder

1 tsp salt

1/4 cup sugar

2 eggs

1 1/4 cup half + half or milk


Preheat oven to 375. In an 8 or 10 inch cast-iron pan place bacon drippings or butter and put in the oven.

While the oven is preheating combine cornmeal, flour, baking powder, salt + sugar. In a small bowl combine eggs and half + half and whisk until well combined. Pour wet ingredients into the flour mixture and stir until just combined.

Remove pan from hot oven and carefully pour the batter into the pan then using the back of a spoon or spatula even out the top.

Bake of 25-30 minutes or until top is golden brown and the bread has pulled away from the edges. Serve while hot or warm.


Bacon Corn Soup with Cilantro Gremolata

Bacon Corn Soup with Cilantro Gremolata - healthy and tasty, basically summer in a bowl.


So I think that corn soup is so summery, at least where I come from it is. Corn is one of those things that was only available at very specific times of the year, so when it was, you took full advantage of it.

Now, of course, you can always get canned or frozen corn but it’s really not the same. Fresh corn on the cob is by far superior in taste and texture. Now that is not to say I don’t use frozen corn mid-winter, but when you can get it fresh - DO IT!

My love of corn goes back many many years to my childhood. I was 2 years old and we were at my grandparent cabin when I first experienced corn on the cob. Now I’m not sure if it was the salt and butter or the corn itself but I was immediately in love. I ate more cobs of corn that any of the adults and needed to be cut off because I would have kept going were I not stopped!

So needless to say corn and I go way back, which is probably why I love making corn soup. This soup is creamy and full of flavour all while being packed full of veggies and everything you need to make it a complete meal.


prep time 15 minutes

cook time 45 minutes

total time 1 hour

servings 6


1 tbsp oil

1/2 white onion

1 medium zucchini

2 medium carrots

1 russet potato

8 cups chicken stock

5 strips of bacon

4 cups of corn

1 tsp salt

1/2 tsp pepper


In a stockpot place oil and chopped onion and sauté until onion is translucent. Add in chopped carrot and cook over medium heat 4-5 minutes or until carrots of softened.

Add in roughly chopped zucchini, potato and chicken stock and simmer for 15-20 minutes or until all of the vegetables are softened.

Use an emersion blender to blend soup until smooth (you can also use a Vitamix or blender - being careful because soup is very hot).

In a separate frying pan cook bacon until crispy then drain on a paper-towel-lined plate.

To the pureed soup add in salt + pepper, corn and crumbled bacon. Bring to a low boil then serve with a spoonful of gremolata on top.


1/4 cup cilantro

1 tsp shallots

1 tsp lemon zest

2 cloves of garlic

1 tsp olive oil

salt + pepper to taste

In a small bowl combine finely chopped cilantro, shallots, lemon zest finely chopped garlic, oil and salt + pepper.


Extra Fluffy Buttermilk Pancakes with Candied Bacon + Pecans

Who doesn’t love extra fluffy pancakes!!! This version is made even better with the addition of candied bacon and pecans - perfect for your next big brunch or perhaps even dinner tonight!


Extra fluffy pancakes - seriously how much do you love them! I personally think that all pancakes should be fluffy, and when I say fluffy I mean really fluffy. Now the only problem is that extra fluffy pancakes can be a bit of a challenge but if you can perfect it, it’s well worth the trouble.

So 2 things are really important when making pancakes that are nice and high. 1 - make sure that you cook those little puppies low and slow, that way you won’t burn the first side before they are cooked through. 2 - let bubbles form throughout the entire pancakes before you flip. This is absolutely key and will guarantee that your pancake is cooked at least 1/2 way through.

Now while these pancakes are really yummy all on their own they are elevated by the addition of candied bacon and pecans. I make mine with a bit of spice, but if you want to skip the cayenne and chipotle you certainly can and you will still end up with a sweet and savoury treat. You can also make this in advance and keep it in the fridge for your Sunday breakfast or a quick and easy weeknight dinner!


prep time 10 minutes

cook time 15 minutes

total time 25 minutes

servings 4


Angel Cakes

3 tbsp melted butter

2 cups flour

1/4 cup sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups buttermilk

2 eggs

1 tbsp vanilla

Candied Bacon + Pecans

8 strips of thick cut bacon

1 cup halved pecans

1/4 cup brown sugar

2 tbsp maple syrup

1 tsp pumpkin pie spice

1/8 tsp chipotle pepper

1/8 tsp cayanne

1/4 tsp black pepper


Cut each strip of bacon into 1/2 inch pieces. In a small frying pan cook bacon until it is almost crispy. Drain on a paper towel lined plate and set aside.

To the same frying pan add in pecans, bring sugar, maple syrup and spices. Cook over medium heat for 3-4 minutes or until pecans are browned and glaze is bubbling and has coated the pecans. Add in bacon and cook another 2 minutes stirring constantly to avoid burning.

In a small saucepan melt butter then set aside and allow to cool. In a large bowl combine flour, sugar, baking soda, baking powder and salt.

In a medium bowl whisk eggs then add in buttermilk, vanilla and cooled butter.

Add the wet ingredients into the dry and stir until just combined being sure to not over-mix (the batter may still be lumpy).

Heat a griddle or frying pan over medium heat then add a small amount of butter or oil to the pan. Pour your batter onto the griddle and cook until bubbles form on the top of the pancake then flip and allow the second side to brown. Top with candied bacon and pecans and serve immediately.


Maple Glazed Bacon Wrapped Carrots

These maple bacon carrots are the perfect addition to any dinner table!


Ok, so Easter is almost here and it’s time to post the obligatory extra yummy, only eat a couple of times of year vegetables. But I guess you can look on the bright side and say at least your eating vegetables right!

When I first made these carrots Aaron said they were the best carrots he had ever had, and that’s a big deal because he LOVES roasted carrots! But let’s be honest, who doesn't love bacon and maple syrup!

These are also really easy to make which when you already have a big meal to make is a win. You can wrap your carrots in advance and bake when you're ready. I do recommend you use a medium-sized carrot because if you small carrots they will cook quicker than the bacon and your carrots will be mushy and no one likes mushy carrots.

These carrots are also extra delicious with the addition of the maple syrup and pepper. These are classic flavours that pair so well together and also pair so well with a big classic turkey dinner. Give these a try this weekend, I guarantee that your family will thank you!



12 medium carrots

12 strips of bacon

1/4 cup maple syrup

freshly ground black pepper


Preheat oven to 400 then line a baking sheet with parchment paper. Clean and peel each carrot then wrap 1 strip of bacon and place it on a prepared baking sheet.

Brush each carrot with half of the maple syrup then sprinkle with black pepper. Bake for 15 minutes flip then brush with remaining maple syrup and additional pepper. Bake another 10 minutes or until bacon is crispy and carrots are tender.


Roasted Beet and Squash Salad with a Warm Maple Bacon Vinaigrette

This big salad is full of hearty veggies and topped with warm maple bacon vinaigrette. The perfect weeknight dinner!


I don’t know about you but after eating so many big meals over the past few days it’s nice to have a big salad for dinner, but it is still the middle of winter and rather cold outside so you need a salad that is hearty! This combination of roasted squash and beats along with the salty feta and sweet pomegranate seeds makes for a great weeknight dinner.

Now adding a warm bacon vinaigrette is such a wonderful addition. It’s not often that I have a warm dressing on a salad, but when it’s this cold outside it’s worth the extra effort. But, if you don’t want to go to the trouble just use olive oil and you still have a really tasty dish.



8 cups mixed greens

2 acorn squash

5 small beets

1/4 cup pine nuts

1/4 cup feta

1/4 cup pomegranate seeds

1 lb chicken breasts

3 cloves of garlic

5 sage leaves

2 tbsp butter

salt + pepper to taste


Preheat oven to 400. Peel beats then cut into quarters. Drizzle with olive oil and salt + pepper. Place on a baking sheet and roast in the oven for 1 hour turning after 30 minutes.

Cut each end off of your acorn squash then cut in half. Remove seeds then slice into 1-inch pieces. Put into the oven when it is time to turn your beets. Bake for 30 minutes, turning halfway through.

Slice chicken into 2-inch strips. Season with salt and pepper. Add butter to a frying pan and allow to melt. Thinly slice our sage leaves and garlic and add to your melted butter. Place chicken into the pan and fry for 3-5 minutes per side (depending on the thickness of your chicken). While the chicken is cooking baste your chicken with the garlic sage butter.

In a large bowl place your lettuce and sprinkle with pine nuts, feta and pomegranate seeds. Arrange cooked beets, squash and chicken on top and drizzle with vinaigrette.

Vinaigrette Ingredients

4 slices bacon

2 tbsp white wine vinegar

2 tbsp olive oil

1 tbsp maple syrup

salt + pepper

Vinaigrette Instructions

Slice bacon into 1/2 inch pieces. In a saucepan fry your bacon until crispy. Drain all but 1 tbsp of your bacon grease. To the saucepan add vinegar, olive oil + maple syrup. Season with salt + pepper. Serve while still warm.