Cornbread creates a nice base for imbibing, and this one has the addition of rum and bacon, putting it into a more savory category. I decided to cut the bacon-cornbread into bite-size cubes and serve it along with a cognac-butter dipping sauce—for an extra bit of decadence.

You can choose to use this recipe to serve guests as a small bite with dip, as we’ve done here. Or, traditionally, set out in triangular shaped wedges with butter. If you love the idea of kicking in a shot of cognac and rum in this recipe, I’ve got a bunch of other recipes that so the same in my party theme Alcohol Infusion.

MAKES 55 BITES OF CORNBREAD

PREHEAT OVEN 375ºF…COOK THE BACON

4 strips bacon

In a microwave, between paper towels, cook bacon strips about 4 min or so, until very crisp. Crumble bacon into bits when cool.

MIX DRY INGREDIENTS FOR BATTER

1 CUP yellow cornmeal
1 CUP flour
1 TB baking powder
1 tsp salt
1/2 tsp chili powder
bacon bits

In a large bowl, add all ingredients and combine.

MIX WET INGREDIENTS FOR BATTER

1 1/4 CUPS buttermilk
1/4 tsp baking soda
2 TB rum
1 TB Grand Marnier

1/4 CUP olive oil
2 TB cane sugar
1 large egg

In a small bowl, pour buttermilk, stir in baking soda and spirits. In a medium bowl, whisk oil, sugar and egg. Add the buttermilk mix, and whisk to incorporate.

Add wet ingredients to dry, do not over mix.

MAKE THE CORNBREAD

2 1/2 TB butter
cornbread batter

Melt butter in 11-inch oven-proof skillet. Pour batter into the hot skillet and place in oven. Bake until top is golden brown, about 25 min. Let cool.

MAKE THE COGNAC BUTTER DIPPING SAUCE

4 TB butter
1/2 CUP cognac
1/4 CUP Grand Marnier

Over a low flame in small pot, melt butter, add spirits. Simmer for 15 min.

TO SERVE

When cornbread has cooled, cut into small cubes. Spear with picks and serve with a small ramekin of the Cognac Butter Dipping Sauce.

See more intoxicating recipes for alcohol-infused nibbles in 09 Alcohol Infusion