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
Scale
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 (1/8 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
