Name: Honey Bacon Skillet Cornbread Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
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

If you love the cozy charm of classic cornbread but crave a little something extra, this Honey Bacon Skillet Cornbread Recipe is your new best friend. Imagine crispy edges, a tender crumb, and that perfect dance of sweet honey with smoky bacon in every bite—a real kitchen hug!

A golden yellow cornbread with a slightly rough texture is baked in a black cast iron skillet with a blue handle, and it is sliced into six pieces with one piece partially removed showing the inside crumb, which is moist and speckled with small bits of cooked bacon. The top crust is crisp and has a few browned spots and small green chopped chives scattered over the surface. The skillet sits on a white marbled surface with a pale green cloth nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Honey Bacon Skillet Cornbread Recipe
Top Tip
How to Serve Honey Bacon Skillet Cornbread Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Honey Bacon Skillet Cornbread Recipe

Why You'll Love This Recipe

Honestly, I couldn’t wait to share this honey-infused, bacon-packed cornbread with you. Every time I make it, the warm, inviting aroma and that first bite remind me why comfort food should always have a place at the table.

Perfectly Crispy and Tender: Cooking it in a cast iron skillet gives you those glorious crispy edges while keeping the inside soft and moist.
Sweet and Savory Harmony: The floral sweetness of honey pairs beautifully with smoky applewood-smoked bacon to elevate traditional cornbread flavors.
Simple Ingredients: You likely have most of these pantry staples on hand—easy and fuss-free.
Versatile Side or Snack: Whether it’s alongside dinner or as a warm afternoon treat, this cornbread fits the bill.

Ingredients & Why They Work

Before you start mixing, let’s talk about the essentials you’ll need and why each one is key to getting that perfect honey bacon skillet cornbread. Picking quality ingredients like applewood-smoked bacon and fresh buttermilk really makes a difference in flavor and texture.

Flat lay of medium-ground yellow cornmeal in a small white ceramic bowl, all-purpose flour in a small white ceramic bowl, granulated sugar in a small white ceramic bowl, fine salt in a small white ceramic bowl, baking powder in a small white ceramic bowl, baking soda in a small white ceramic bowl, two whole uncracked brown eggs, a small white ceramic bowl of buttermilk, a small white ceramic bowl with melted butter, a small white ceramic bowl filled with golden honey, six slices of raw applewood-smoked bacon neatly arranged, all ingredients placed with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Applewood-smoked bacon: The smoky richness here is non-negotiable—it’s what gives the cornbread its irresistible depth.
Medium-ground yellow cornmeal: This is the heart of your cornbread, lending that signature grainy texture and golden color.
All-purpose flour: Helps balance the cornmeal for a tender crumb that's not too dense.
Sugar: Adds a gentle sweetness that complements the honey without overpowering the savory bacon.
Salt: Important to bring out all the flavors and keep the cornbread from tasting flat.
Baking powder and baking soda: These leaveners work together to give you that light, fluffy lift.
Eggs: Provide structure and moisture, binding everything together nicely.
Buttermilk: Offers tang and tenderness—if you don’t have any, a simple homemade substitute works well.
Unsalted butter: Adds richness and helps create that golden crust when melted.
Honey: The star sweetener, giving the cornbread a lovely floral note; plus, a drizzle on top is pure magic.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The great thing about this Honey Bacon Skillet Cornbread Recipe is how easy it is to make it truly your own. Whether you want to dial up the sweetness, add some spice, or keep it classic, a few simple tweaks can elevate the flavor to match your mood.

Spicy Kick: I love adding a pinch of smoked paprika or a diced jalapeño into the batter for a smoky heat that balances the sweetness of the honey beautifully.
Cheesy Delight: Folding in ½ cup of shredded sharp cheddar cheese makes this cornbread even more indulgent – perfect for a comforting side dish.
Herbal Notes: Fresh herbs like chopped rosemary or thyme stirred in right before baking bring a lovely aroma and a fresh twist.
Gluten-Free Version: Swap the all-purpose flour for a gluten-free blend to accommodate dietary needs without losing the tender crumb.
Maple Twist: Substitute honey with pure maple syrup for a deeper sweetness that pairs wonderfully with the applewood-smoked bacon.

Step-by-Step: How I Make Honey Bacon Skillet Cornbread Recipe

A single triangular piece of golden cornbread is placed slightly off-center on a plain white plate. The cornbread has a crumbly texture with bits of cooked bacon visible inside. On top of the cornbread, there is a small pool of light amber syrup that drips slightly onto the plate. Small green chopped chives are scattered over the syrup and around the plate. To the right of the cornbread, a silver fork rests on the plate’s edge. The surface underneath the plate features a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Crisp Up That Bacon

Start by preheating your oven to 400°F and placing your 10-inch cast iron skillet over medium heat. Add the finely chopped applewood-smoked bacon to the skillet and cook it until it’s beautifully crispy. You'll want that rich, smoky aroma filling your kitchen — it’s a good sign you’re on the right track. Once crisp, transfer the bacon to paper towels to drain, but don’t forget to keep 1 tablespoon of the bacon fat in the skillet. This flavorful fat will give your cornbread those amazing, crispy edges.

Step 2: Whisk the Dry Ingredients

While the bacon is sizzling, grab a large bowl and whisk together your dry ingredients: 1 cup medium-ground yellow cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, ½ teaspoon salt, 3 teaspoons baking powder, and ¼ teaspoon baking soda. Whisking these until well combined ensures your cornbread rises evenly and has a balanced flavor throughout.

Step 3: Blend the Wet Ingredients

In a separate bowl, break two eggs and whisk them with 1 cup buttermilk, 1 stick melted unsalted butter, and ⅓ cup honey. Stir until the mixture is smooth and fully combined. This blend brings moisture, richness, and sweetness to the cornbread that will shine in every bite.

Step 4: Combine and Fold

Pour the wet ingredients into the bowl of dry ingredients, stirring gently just until everything is moistened and the batter comes together. Be careful not to overmix here — you want to keep the cornbread tender, so a few lumps are perfectly okay. Next, fold in the crispy bacon pieces, distributing them evenly throughout the batter to get that irresistible salty crunch in every slice.

Step 5: Prepare the Skillet and Bake

Swirl the reserved tablespoon of bacon fat around the warm cast iron skillet, coating the bottom and sides — this step is key to achieving those coveted crispy edges. Pour the batter into the skillet and smooth it out evenly. Pop the skillet into your preheated 400°F oven and bake for 25 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.

Step 6: Serve Warm and Drizzle with Honey

Once baked, carefully remove the skillet from the oven and let your cornbread cool slightly. Serve each warm slice with a drizzle more honey on top for that extra floral sweetness that perfectly complements the smoky bacon. It’s simply delightful!

Top Tip

These tips will help you make the most of your Honey Bacon Skillet Cornbread Recipe, ensuring every bite is perfectly crisp, moist, and full of balanced flavors.

Crisp Edges: Using a well-seasoned cast iron skillet and preserving a tablespoon of bacon fat to coat the pan makes all the difference for those irresistibly crispy edges I love.
Don’t Overmix: I learned early on that stirring the batter just until combined keeps the cornbread light and tender — overmixing can make it tough.
Bacon Cooking: Cooking bacon on medium heat lets the fat render properly and prevents burning, so you get perfect smoky flavor throughout the bread.
Honey Balance: Adding honey both inside the batter and drizzling on top after baking gives you that delightful sweet-savory contrast without overpowering the bacon’s smokiness.

How to Serve Honey Bacon Skillet Cornbread Recipe

A black cast iron pan with blue handles holds a creamy, thick, pale yellow dish with a lumpy texture, topped with scattered small pieces of crispy browned bacon. The pan rests on a white marbled surface with a soft green and white striped cloth beside it. The dish looks warm and hearty with a slightly uneven surface showing bits of bacon inside the mixture photo taken with an iphone --ar 2:3 --v 7

Garnishes

Try a light drizzle of more honey for a touch of sweetness that complements the smoky bacon perfectly. A pat of butter melting on top just out of the oven adds richness, and fresh chopped chives or thyme bring a subtle herbaceous note that brightens the flavors beautifully.

Side Dishes

This skillet cornbread pairs wonderfully with classic Southern dishes like fried chicken, collard greens, or smoky barbecue ribs. It also makes a delightful companion to chili or hearty soups, soaking up every bit of flavor with its tender crumb and crisp crust.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, wrap your leftover cornbread tightly in plastic wrap or store it in an airtight container. It will keep fresh at room temperature for up to 2 days or in the refrigerator for 4 days.

Freezing

To freeze, slice the cornbread, wrap each piece individually in plastic wrap, then place them in a sealed freezer bag. Frozen cornbread stays good for up to 3 months without losing flavor or texture.

Reheating

Reheat slices in a preheated 350°F oven for about 10 minutes until warmed through and crisp on the edges again. Avoid the microwave if possible to keep that signature texture — but if you must, zap briefly and finish with a quick toast under the broiler.

Frequently Asked Questions:

Can I use regular milk instead of buttermilk?

Yes! If you don't have buttermilk on hand, just stir 1 tablespoon of lemon juice into 1 cup of whole milk and let it sit for 10 minutes before using. This homemade substitute works beautifully in this recipe.

What if I don’t have a cast iron skillet?

While a cast iron skillet gives the best crispy edges and even heat, you can use a heavy oven-safe skillet or a baking dish greased with bacon fat or butter. Just note the texture might be a bit different.

How can I make this recipe less sweet?

Simply reduce the sugar from 2 tablespoons to 1 tablespoon or omit the honey drizzle on top. The natural smoky bacon flavor still shines through perfectly without too much sweetness.

Can I add other mix-ins to the batter?

Absolutely! Diced jalapeños, shredded cheese, or chopped herbs like rosemary can be great additions. Just fold them in gently along with the bacon to keep the batter light and airy.

Final Thoughts

This Honey Bacon Skillet Cornbread Recipe is one of those comforting, soul-satisfying dishes that brings a warm smile to any table. Its crackling edges, tender crumb, sweet honey notes, and smoky bacon bursts make it a true crowd-pleaser. Whether it’s a weeknight side or a special weekend treat, this cornbread keeps my kitchen smelling amazing and my family coming back for more. Warm from the oven or reheated later, I hope you enjoy every golden bite as much as I do!