Description
This skillet cornbread baking in a cast iron skillet delivers crisp edges and a tender, bacon-studded center. The combination of floral honey and smoky bacon creates a perfect balance of sweet and savory flavors that complement the cornbread beautifully.
Ingredients
Scale
Meat
- 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 Oven and Skillet: Preheat your oven to 400 degrees Fahrenheit. Place a 10-inch cast iron skillet over medium heat to warm up while you prepare the ingredients.
- Cook Bacon: Add the finely chopped bacon to the hot skillet and cook until crispy, stirring occasionally. Once cooked, remove the bacon to a paper towel-lined plate to drain excess fat, leaving 1 tablespoon of 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 evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, melted butter, and honey thoroughly until the mixture is smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined and moistened. Avoid overmixing. Fold in the cooked bacon pieces evenly.
- Prepare Skillet for Baking: Swirl the tablespoon of reserved bacon fat around the bottom and sides of the hot cast iron skillet to coat it evenly, then pour the batter into the skillet.
- Bake Cornbread: Transfer the skillet to the preheated oven and bake for 25 minutes or until the cornbread has a golden crust and a toothpick inserted into the center comes out clean.
- Serve: Remove from the oven and let cool slightly before serving warm with a drizzle of additional honey for extra sweetness.
Notes
- If you don’t have buttermilk, substitute by stirring 1 tablespoon of lemon juice into 1 cup of whole milk and letting it stand for 10 minutes before using.
- Make sure not to overmix the batter to keep the cornbread tender.
- Using a cast iron skillet is key for developing the crisp edges and even baking.
- For a spicier twist, add ½ teaspoon of cayenne pepper or chopped jalapeños to the batter.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
