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’re craving a cornbread that’s anything but ordinary, you’ve got to try this Honey Bacon Skillet Cornbread Recipe. Imagine crispy edges, a tender crumb, and that irresistible combo of smoky bacon and sweet floral honey all baked straight in a cast iron skillet. It’s the kind of dish that turns any meal into a celebration.

A golden-brown cornbread with a slightly cracked top is baked evenly in a blue cast iron skillet. The cornbread is cut into six triangular slices, with one slice partly removed, showing a crumbly but moist inside with bits of bacon embedded. Small pieces of green onion are scattered on top for a fresh touch. The skillet sits on a white marbled surface with a light green cloth visible on the side. 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, this skillet cornbread has quickly become a favorite in my kitchen — it’s simple yet packed with flavor, and always impresses both family and guests alike.

Flavor Explosion: The mix of smoky bacon and sweet honey creates a perfect sweet-and-savory balance that keeps you coming back for more.
Perfect Texture: Baking in a cast iron skillet gives you beautifully crisp edges with a soft, buttery center.
Simple Ingredients: Everything comes together quickly using pantry staples you probably already have on hand.
Versatile Side Dish: Great alongside chili, BBQ, soup, or even breakfast meals.

Ingredients & Why They Work

Before you start, make sure to have a 10-inch cast iron skillet ready and gather the ingredients. Using quality bacon and fresh honey really makes a difference — it’s worth seeking out good applewood-smoked bacon for that deep smoky flavor and natural floral honey for a subtle sweet touch.

Flat lay of a small mound of medium-ground yellow cornmeal, a neat pile of all-purpose flour, two whole brown eggs with clean shells, a few slices of crisp applewood-smoked bacon chopped finely, a small white bowl of golden floral honey, a small white bowl with pale buttermilk, a small white bowl with melted unsalted butter, a small white bowl containing white granulated sugar, another small white bowl with coarse salt, a tiny pile of baking powder, and a pinch of baking soda arranged symmetrically on a simple white ceramic surface, all ingredients fresh and natural, no packaging or utensils visible, placed 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: Adds that delicious smoky crunch and flavor that’s essential here.
Medium-ground yellow cornmeal: Gives the cornbread its classic texture — not too gritty, just right.
All-purpose flour: Balances the cornmeal and keeps the cornbread tender.
Sugar: A touch of sweetness to balance the salt and enhance the honey notes.
Salt: Essential seasoning that ties all the flavors together.
Baking powder & baking soda: These leavening agents help the cornbread rise beautifully and make it fluffy.
Eggs: Provide structure and richness to the batter.
Buttermilk: Adds moisture and tang that keeps the cornbread tender and flavorful.
Unsalted butter: Brings richness and helps achieve that crisp crust.
Honey: Infuses subtle floral sweetness that pairs perfectly with bacon.

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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 easily you can customize it to suit your mood or occasion. Whether you want to dial up the sweetness, add a little kick, or make it a bit lighter, there’s a way to make it your own!

Cheese Lover’s Twist: Adding a cup of shredded sharp cheddar or pepper jack to the batter takes the cheesy, savory vibe to the next level. I love how melted cheese pockets mingle with the crisp bacon bites.
Spicy Kick: For those who like a little heat, folding in ½ teaspoon of cayenne pepper or some chopped jalapeños really livens things up. It’s a fun contrast against the sweet honey.
Dairy-Free Version: Swap out the buttermilk for almond milk with a splash of lemon juice and use a dairy-free butter alternative. The texture stays amazing, and the flavors still shine.
Herbal Notes: Fresh chopped herbs like rosemary or thyme stirred into the batter add a lovely fragrant touch. It makes the cornbread feel just that bit more special for Sunday brunch.
Maple Swap: If you want to try a different sweetener, replacing the honey with pure maple syrup creates a warm, autumnal vibe—great for chilly evenings.

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

A single triangular slice of golden yellow cornbread sits on a white plate, showing a dense, moist texture with bits of browned bacon inside. There is a light amber syrup drizzled over the top, pooling slightly on the plate, and small green chopped chives scattered on both the cornbread and plate surface. A silver fork rests on the right edge of the plate. The dish is placed on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat the Oven and Skillet

Set your oven to 400 degrees Fahrenheit to get it nice and hot. While the oven warms up, place your 10-inch cast iron skillet on the stove over medium heat. This step is essential because a warm skillet helps the bacon render evenly and ensures the cornbread edges crisp up beautifully once it bakes.

Step 2: Crisply Cook the Bacon

Add the finely chopped applewood-smoked bacon to your warmed skillet. Cook, stirring occasionally, until the bacon is perfectly crisp and fragrant—this takes about 5 to 7 minutes. Once done, transfer the bacon to a paper towel-lined plate to soak up any extra grease, leaving 1 tablespoon of the bacon fat in the skillet. That bacon fat is liquid gold for flavor and will help create those magic crispy edges.

Step 3: Whisk Together the Dry Ingredients

While the bacon cooks, in a large bowl, whisk 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 together. Make sure everything is evenly mixed—that way, your cornbread rises uniformly with no unexpected lumps.

Step 4: Mix the Wet Ingredients Until Smooth

In a separate bowl, give 2 eggs a good whisk, then add 1 cup buttermilk, 1 stick melted unsalted butter, and ⅓ cup honey. Whisk everything together until the mixture is silky and smooth. The honey adds a lovely floral sweetness that perfectly balances the smoky bacon.

Step 5: Bring Wet and Dry Together, Fold in Bacon

Pour the wet ingredients gently into the bowl with the dry mixture. Use a spatula or wooden spoon to stir until just combined—be careful not to overmix to keep your cornbread tender. The batter will be slightly lumpy, and that's perfectly fine. Now, fold in the crispy bacon evenly, so each bite has delicious bursts of smoky goodness.

Step 6: Coat the Skillet and Pour in Batter

Swirl the reserved tablespoon of bacon fat around the warm skillet's bottom and sides to coat it evenly. This step not only prevents sticking but also boosts that irresistible crispy crust. Pour the cornbread batter into the skillet, smoothing it out gently with the back of a spoon.

Step 7: Bake to Golden Perfection

Pop the skillet into your preheated oven and bake for about 25 minutes. Look for a golden crust forming on top and edges, and confirm doneness with a toothpick or cake tester inserted into the center—it should come out clean. The aroma of honey and bacon will fill your kitchen—an irresistible sign your Honey Bacon Skillet Cornbread is ready.

Step 8: Serve Warm with a Honey Drizzle

Take the skillet out and let the cornbread cool for a few minutes—it’s best served warm to fully appreciate its tender, moist crumb and crispy edges. Before serving, drizzle a bit more honey on top for an extra touch of sweetness. Slice into 8 hearty pieces and enjoy the perfect balance of sweet, savory, and smoky.

Top Tip

Mastering the Honey Bacon Skillet Cornbread Recipe is easier with a few handy tips that make your baking foolproof and your results delicious every time.

Cast Iron Skillet Preheating: Always preheat your 10-inch cast iron skillet over medium heat before adding bacon or batter. This ensures the cornbread develops those irresistible crisp edges.
Don’t Overmix: Stir the wet and dry ingredients just until combined. A few lumps are fine! Overmixing can make the bread tough instead of tender.
Reserve Bacon Fat: Keep 1 tablespoon of bacon fat in the skillet after cooking the bacon. Swirling it around before adding the batter boosts flavor and helps the crust crisp up beautifully.
Honey Drizzle: Serve the cornbread warm with extra honey drizzled on top to enhance the perfect balance of sweet and savory.

How to Serve Honey Bacon Skillet Cornbread Recipe

A top view of a cooked dish in a dark blue cast iron pan sitting on a white marbled surface with a green and white checkered cloth nearby. The dish shows one thick beige-yellow layer with a creamy, slightly grainy texture making up most of the pan. Scattered on top are several small pieces of crispy reddish-brown bacon. The food fills the pan almost to the edges and looks soft and warm. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a delightful touch, try topping slices with a pat of melting butter or a sprinkle of fresh thyme. A light drizzle of extra floral honey just before serving amplifies the sweetness and pairs beautifully with the smoky bacon bits.

Side Dishes

This skillet cornbread makes a superb companion to chili, hearty beef stews, or a vibrant bowl of collard greens. It also pairs wonderfully alongside a barbecue spread, pulled pork, or baked beans for all those classic Southern flavors.

Make Ahead and Storage

Storing Leftovers

Cover any leftover cornbread and store it at room temperature for up to 2 days to keep it moist. If you'd like to extend its freshness, refrigeration is an option for up to 4 days, just be sure to bring it back to room temperature before serving.

Freezing

Wrap cooled cornbread tightly in plastic wrap and then place it in an airtight freezer bag. It freezes well for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat slices in a 350°F oven for about 10 minutes or until warmed through. You can also warm it gently in a skillet over low heat to revive that crispy edge. A quick toaster oven session works great too!

Frequently Asked Questions:

Can I substitute the buttermilk in this recipe?

Absolutely! If you don't have buttermilk on hand, just stir 1 tablespoon of lemon juice into 1 cup of whole milk and let it stand for 10 minutes before using. This mimics the tangy acidity of buttermilk perfectly for the recipe.

Why is it important not to overmix the batter?

Overmixing can develop too much gluten in the flour, which makes the cornbread dense and tough. For a tender, moist crumb and crisp edges, stir just until the ingredients come together.

Can I make this recipe spicier?

Yes! To add a little kick, fold in ½ teaspoon of cayenne pepper or some finely chopped jalapeños into the batter before baking. It adds a lovely spicy contrast to the sweet honey and smoky bacon.

What’s the best skillet to use for this cornbread?

A 10-inch cast iron skillet is ideal because it retains and distributes heat evenly, helping the edges crisp up perfectly while the center stays tender. Plus, it holds the bacon fat so well for added flavor.

Final Thoughts

There’s something deeply comforting about a warm slice of Honey Bacon Skillet Cornbread fresh from the oven — it’s a little sweet, a little smoky, and wholly satisfying. Whether you’re enjoying it as a side or a snack, this recipe is a keeper that brings smiles all around. Happy baking, and don’t forget that extra drizzle of honey!