Description
This skillet cornbread bakes right up in a cast iron skillet with crisp edges and a tender, bacon-studded center. The sweet-and-savory combination of floral honey and smoky bacon perfectly complements the cornbread, making it a delightful side or snack.
Ingredients
Scale
Main Ingredients
- 6 slices applewood-smoked bacon, finely chopped
- 1 cup medium-ground yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon salt
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 eggs
- 1 cup buttermilk
- 1 stick unsalted butter, melted
- ⅓ cup honey, plus more for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F to get it ready for baking the cornbread.
- Cook Bacon: Heat a 10-inch cast iron skillet over medium heat. Add the finely chopped bacon and cook until crispy. Remove the bacon and drain on paper towels, reserving 1 tablespoon of the bacon fat in the skillet.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, salt, baking powder, and baking soda until combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, melted butter, and honey together until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just moistened and combined. Then, fold in the crispy bacon pieces.
- Prepare Skillet: Swirl the reserved tablespoon of bacon fat around the warm cast iron skillet to coat the bottom and sides evenly.
- Bake Cornbread: Pour the batter into the skillet and place it in the preheated oven. Bake for 25 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Serve: Remove the cornbread from the oven and serve warm with an additional drizzle of honey on top for extra sweetness.
Notes
- If you don’t have buttermilk, make a substitute by stirring 1 tablespoon of lemon juice into 1 cup of whole milk, then let it stand for 10 minutes before using.
- Using a cast iron skillet helps achieve a crispy crust and even cooking.
- Make sure not to overmix the batter to keep the cornbread tender.
- For extra flavor, consider adding a pinch of cayenne pepper or jalapeño if you enjoy a hint of heat.
- Serve the cornbread warm for the best texture and flavor experience.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 290 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 60 mg
