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 notes of floral honey and smoky applewood-smoked bacon perfectly complement the cornbread’s texture and flavor, making it an irresistible 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 and Skillet: Preheat your oven to 400°F. Place a 10” cast iron skillet on the stove over medium heat to warm up while you prepare the batter.
- Cook Bacon: Add the finely chopped applewood-smoked bacon to the warm skillet and cook until crispy. Once done, remove the bacon and drain on paper towels. Reserve 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.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, melted butter, and honey until smooth.
- Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined and moistened. Be careful not to overmix. Fold in the cooked bacon pieces evenly throughout the batter.
- 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 cornbread batter into the skillet, smoothing the top. Place the skillet in the preheated oven and bake for 25 minutes or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
- Serve: Remove the skillet cornbread from the oven and serve warm with a drizzle of honey for extra sweetness.
Notes
- If you don’t have buttermilk, you can 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 ensures even heat distribution and helps achieve the perfect crispy edges.
- To make the cornbread spicier, add a pinch of cayenne pepper or chopped jalapeños to the batter.
- For a dairy-free version, substitute butter with a vegan butter alternative and use a plant-based milk with vinegar instead of buttermilk.
- Be careful not to overmix the batter to keep the cornbread tender and light.
Nutrition
- Serving Size: 1 piece
- Calories: 310 kcal
- Sugar: 9 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 65 mg
