If you’re craving that perfect mix of sweet, smoky, and tender all in one bite, this Sweet Bacon Skillet Cornbread Recipe is exactly what you need. It bakes up golden-crisp on the outside with a soft, honey-kissed center dotted with bacon—pure comfort food magic!
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Why You'll Love This Recipe
Honestly, I make this skillet cornbread whenever I want something truly satisfying and easy to pull together. It’s a game-changer for dinner sides or even brunch—and I love how the sweet honey and smoky bacon flavors play off each other flawlessly.
- Perfectly balanced flavors: The floral honey adds a sweet note that complements the smoky bacon beautifully without overpowering the cornbread.
- Cast iron magic: Baking it in a preheated skillet gives you those irresistibly crisp edges and a tender middle every time.
- Simple ingredients: You probably have everything you need already, making it super accessible and easy to whip up.
- Versatile and shareable: Great alongside chili, soups, or as a savory-sweet breakfast treat that everyone will ask for again.
Ingredients & Why They Work
Before you start, make sure you have good-quality bacon and fresh honey on hand—these really elevate the flavor here. The cornmeal should be medium-ground for that classic cornbread texture, and if you don’t have buttermilk, I’ve got a handy tip to make a quick substitute.
- Applewood-smoked bacon: I choose applewood for its subtle sweetness and smoky aroma that infuses the cornbread perfectly.
- Medium-ground yellow cornmeal: Gives the cornbread that signature crumbly texture and golden color.
- All-purpose flour: Adds structure to keep the bread tender yet sturdy.
- Sugar: Just enough to enhance the natural sweetness without making it dessert-like.
- Salt: Balances the sweetness and naturally enhances all the flavors.
- Baking powder & baking soda: Work together to give a light, fluffy rise with a perfect crumb.
- Eggs: Bind everything together and add richness to the batter.
- Buttermilk: Adds tanginess and moisture for soft, tender cornbread; plus, it reacts with the leavening for a better rise.
- Unsalted butter: Melted for richness and depth of flavor without excess saltiness.
- Honey: Brings a floral sweetness that pairs wonderfully with the bacon’s smokiness and makes this recipe truly special.
Make It Your Way
One of the best parts about this Sweet Bacon Skillet Cornbread Recipe is how easy it is to make it your own! Whether you want to kick up the heat, add some fresh herbs, or make it completely vegetarian-friendly, there’s plenty of room for customization to suit your tastes.
- Variation: For a spicy twist, I love adding a pinch of cayenne pepper or some finely chopped jalapeños right into the batter. It gives the cornbread a little kick that pairs beautifully with the honey’s sweetness and smoky bacon.
- Vegetarian option: Skip the bacon and replace the bacon fat with melted butter or olive oil. You can also stir in some sautéed mushrooms or caramelized onions to add savory depth.
- Herb-infused: Fresh herbs like chopped rosemary or thyme add a lovely earthy note. Just sprinkle them into the batter when you fold in the bacon for an aromatic lift.
- Make it gluten-free: Swap the all-purpose flour for a gluten-free flour blend. The texture may be slightly different but just as delicious!
Step-by-Step: How I Make Sweet Bacon Skillet Cornbread Recipe
Step 1: Warm Up Your Oven and Cast Iron
First things first—preheat your oven to a lively 400°F. Pop your trusted 10-inch cast iron skillet on the stove over medium heat. This dual warming not only gets your oven ready but also prepares your skillet for that signature crisp crust. You’ll know the skillet is ready when it starts to feel pleasantly warm to the touch, but not smoking hot just yet.
Step 2: Crisp Up the Bacon
Add the finely chopped applewood-smoked bacon into your warm skillet and let it sizzle until it's perfectly crispy. The aroma here is incredible! Once done, scoop out the bacon with a slotted spoon and drain it on paper towels to keep it nice and crisp. Be sure to reserve about 1 tablespoon of that flavorful bacon fat in the skillet—that little bit will add amazing depth to your cornbread crust.
Step 3: Mix Up the Dry Ingredients
While the bacon is doing its thing, grab a large bowl and whisk together your dry ingredients: 1 cup of medium-ground yellow cornmeal, 1 cup all-purpose flour, 2 tablespoons of sugar, ½ teaspoon salt, 3 teaspoons baking powder, and ¼ teaspoon baking soda. Whisking them well ensures even rising and a consistent crumb texture throughout your cornbread.
Step 4: Combine the Wet Ingredients
In a separate bowl, whisk together 2 eggs, 1 cup buttermilk, 1 stick of melted unsalted butter, and ⅓ cup honey until smooth and fully blended. The honey adds a floral sweetness that perfectly balances the smoky bacon and wholesome cornmeal flavors—in fact, it’s the soul of this recipe!
Step 5: Blend Wet and Dry Until Just Combined
Pour your wet ingredients into the big bowl of dry ingredients, then gently stir until just moistened. Be careful not to overmix—overworking the batter can lead to dense, tough cornbread and we want tender, fluffy slices with a lovely crumb.
Step 6: Fold in That Crispy Bacon
Now for the best part—fold the crisped bacon pieces into your batter with a gentle hand. This ensures every bite has that irresistible smoky crunch without smashing your batter structure.
Step 7: Coat the Skillet and Pour Batter
Swirl the reserved tablespoon of bacon fat around the warmed skillet, coating the bottom and sides. This step helps give you that golden, crispy edge we can’t get enough of. Next, pour your batter carefully into the skillet and use a spatula to even it out so it bakes evenly.
Step 8: Bake to Golden Perfection
Slide your skillet into the preheated oven and bake for 25 minutes. The cornbread is done when the edges are a gorgeous golden brown and a toothpick inserted into the center comes out clean. You’ll notice a sweet aroma filling your kitchen that’s pure heaven.
Step 9: Let It Cool, Then Drizzle Honey
Allow the cornbread to cool slightly in the skillet—it keeps the center wonderfully moist. Before serving, drizzle a bit of extra honey on top for that final touch of sweet magic that makes this Sweet Bacon Skillet Cornbread Recipe so memorable.
Top Tip
These handy tips will help you get the most wonderful results from your Sweet Bacon Skillet Cornbread Recipe. With a few tricks from experience, your cornbread will come out perfectly every time—crispy on the edges, tender in the center, and bursting with flavor.
- Use a well-seasoned cast iron skillet: This ensures even heat distribution and prevents sticking, giving you those perfectly crisp edges that are hard to beat.
- Don’t skip reserving the bacon fat: Swirling that flavorful fat around the skillet before pouring in the batter adds a subtle smoky richness that infuses the entire cornbread.
- Mix batter gently and briefly: Overmixing can make your cornbread tough, so stir just until the wet and dry ingredients come together for a tender crumb.
- Let the cornbread rest slightly after baking: Allowing it to set for a few minutes before slicing helps it hold together better and enhances the texture.
How to Serve Sweet Bacon Skillet Cornbread Recipe
Garnishes
For an irresistible finishing touch, drizzle extra honey over warm slices of cornbread to amplify that perfect sweet-savory balance. Freshly chopped chives or a sprinkle of flaky sea salt also add a lovely contrast. If you love a little heat, a dusting of smoked paprika or a few thin slices of pickled jalapeños on top works wonders.
Side Dishes
This cornbread pairs beautifully with classic Southern staples like collard greens, black-eyed peas, or a hearty bowl of chili. It's also fantastic alongside fried chicken, pulled pork, or a fresh green salad for a lighter meal. Don’t hesitate to serve it for breakfast with scrambled eggs and a side of fresh fruit — it’s truly versatile!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Sweet Bacon Skillet Cornbread tightly in plastic wrap or store it in an airtight container. It keeps wonderfully at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to 5 days, keeping it fresh and ready to enjoy.
Freezing
To freeze, slice the cornbread and wrap individual pieces or the whole loaf tightly in plastic wrap, then place it in a freezer-safe bag. It will keep well in the freezer for up to 2 months. When you’re ready, thaw overnight in the refrigerator or at room temperature.
Reheating
Reheat leftover cornbread gently in a preheated oven at 350°F for about 10 minutes or until warmed through. You can also toast individual slices in a skillet or toaster oven to refresh that crispy edge and melty center. Add a little extra honey after reheating for that oh-so-sweet finish.
Frequently Asked Questions:
Yes! If you don’t have buttermilk on hand, simply add 1 tablespoon of lemon juice to 1 cup of whole milk and let it sit for 10 minutes before using. This homemade substitute works beautifully in the recipe.
Absolutely! While bacon adds a delicious smoky flavor, you can omit it for a vegetarian version. Consider adding extra honey or some chopped roasted peppers to maintain flavor and texture.
Bake the cornbread for about 25 minutes at 400°F until the edges turn golden brown. Insert a toothpick or cake tester into the center—if it comes out clean or with just a few moist crumbs, your cornbread is perfectly baked.
Definitely! For a spicier or more savory twist, try folding in chopped jalapeños, shredded cheddar cheese, or even some chopped herbs. Just be mindful not to overmix the batter to keep it tender.
Final Thoughts
Making the Sweet Bacon Skillet Cornbread Recipe is like bringing a little slice of Southern comfort right into your kitchen. It’s simple, satisfying, and carries that warm balance of sweet honey and smoky bacon that truly makes it special. Whether you’re gathering for a family dinner or looking for a delicious side, this cornbread never fails to impress. I hope you enjoy making it as much as I do—and more importantly, savor every bite!
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Sweet Bacon Skillet Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Description
This skillet cornbread bakes right up in a cast iron with crisp edges and a tender, bacon-studded center. The sweet-and-savory notes of floral honey and smoky bacon complement the cornbread perfectly, delivering a deliciously moist and flavorful bread that's perfect for any meal.
Ingredients
Meats
- 6 slices applewood-smoked bacon, finely chopped
Dry Ingredients
- 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
Wet Ingredients
- 2 eggs
- 1 cup buttermilk
- 1 stick unsalted butter, melted
- ⅓ cup honey, plus more for serving
Instructions
- Preheat the oven and skillet. Preheat your oven to 400°F. Place a 10-inch cast iron skillet on medium heat to warm up while you prepare the ingredients.
- Cook the bacon. Add the finely chopped bacon to the hot skillet and cook until crispy. Remove the bacon with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of the bacon fat in the skillet to add flavor to the cornbread.
- Mix dry ingredients. In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, salt, baking powder, and baking soda until well combined.
- Combine wet ingredients. In a separate bowl, whisk the eggs, buttermilk, melted butter, and honey together until smooth and fully incorporated.
- Combine wet and dry mixtures. Pour the wet mixture into the dry ingredients and stir gently just until moistened and combined. Avoid overmixing to keep the cornbread tender.
- Fold in the bacon. Gently fold the cooked and chopped bacon into the batter to evenly distribute it throughout.
- Prepare skillet and pour batter. Swirl the reserved tablespoon of bacon fat around the warm skillet to coat the bottom and sides. Pour the cornbread batter into the skillet, spreading evenly.
- Bake the cornbread. Transfer the skillet to the preheated oven and bake for 25 minutes or until the edges are golden and a toothpick inserted in the center comes out clean.
- Serve with honey. Remove from the oven and let cool slightly. Serve warm, drizzled with additional honey for a sweet finish.
Notes
- If you don’t have buttermilk, make a substitute by stirring 1 tablespoon of lemon juice into 1 cup of whole milk and letting it stand for 10 minutes before using.
- Use a well-seasoned cast iron skillet to prevent sticking and ensure even cooking.
- Do not overmix the batter to keep the cornbread tender and avoid toughness.
- For a spicier twist, add a pinch of cayenne pepper or chopped jalapeños to the batter.
- Leftover cornbread can be wrapped tightly and stored at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice (⅛ of recipe)
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
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