Description
This skillet cornbread bakes in a cast iron skillet with crisp edges and a tender, bacon-studded center. The sweet floral honey and smoky applewood-smoked bacon combine beautifully to elevate the classic cornbread flavor, making it a perfect side for any meal or a delightful snack.
Ingredients
Scale
Bacon
- 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 and Cook Bacon: Preheat your oven to 400°F. Heat a 10-inch cast iron skillet over medium heat and cook the finely chopped bacon until it is crispy. Remove the bacon pieces and drain them on paper towels. Keep 1 tablespoon of the rendered 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 well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, melted unsalted butter, and honey until smooth and fully blended.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently until the batter is just combined and moistened. Be careful not to overmix. Then fold in the crispy chopped bacon.
- Prepare Skillet and Bake: Swirl the tablespoon of reserved bacon fat around the warm cast iron skillet to coat the bottom and sides. Pour the batter into the skillet and spread evenly. Place the skillet in the preheated oven and bake for 25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Serve Warm: Remove the skillet from the oven and let the cornbread cool slightly. Serve warm with a drizzle of honey on top for extra sweetness and flavor.
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.
- Using a cast iron skillet helps achieve crispy edges and even cooking.
- For a less sweet version, reduce the sugar to 1 tablespoon or omit the additional honey drizzle.
- Cook bacon on medium heat to render fat properly without burning.
- Ensure not to overmix the batter to keep the cornbread tender and light.
Nutrition
- Serving Size: 1 slice (1/8 of cornbread)
- Calories: 280 kcal
- Sugar: 9 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
