Skillet Cornbread With Honey and Bacon

This skillet cornbread bakes right up in a cast iron with crisp edges and a tender, bacon-studded center. The sweet-and-savory notes of floral honey and smoky bacon complement cornbread perfectly here.

Skillet cornbread is a thing of beauty, isn’t it?

I love when you order it at a restaurant and it comes out perfectly sized in a small, individually-sized skillet and piping hot.

It’s always best served with honey. At least, in my honest opinion.

And even better with bacon. That sweet-and-savory profile pairing just can’t be beat.

With all of that being said, let me introduce you to my take on the skillet cornbread: Honey Bacon Cornbread.

Here’s the honest truth: This cornbread recipe was inspired by a total, complete accident.

It was my responsibility to make cornbread every morning at one of my very first professional pastry jobs.

One morning, I used the wrong pan and forgot the leavening ingredients, resulting in very thin, sad-looking cornbread. Needless to say, the Executive Chef was not happy and ordered me to throw it away and make a new batch immediately.

I quickly made a new batch — with extra care and attention this time — but I didn’t throw out the first one. After all, the cornbread tasted fine, it was just too thin and unpresentable.

I was in charge of Family Meal (making lunch for the whole staff) that day. So, I cut the cornbread into squares, sandwiched crispy bacon and a cheddar-topped fried egg between them, and drizzled the sandwiches with warm honey. No one was mad at me anymore.

So, this sweet-and-savory cornbread is inspired by that epic mistake.

This cornbread is a favorited recipe in my cookbook, The Modern Cast Iron.

I absolutely love using cast iron skillets to bake, and I think they provide the perfect texture to cornbread.

The edges become nice and crispy, and the skillet keeps this cornbread hotter for longer. It really is best served warm and from the table, family-style.

I recommend serving this skillet cornbread warm and topped with a generous amount of honey.

We hope that you make and enjoy this Skillet Cornbread With Honey and Bacon! Have you ever tried baking cornbread in a cast iron skillet before? Let us know in the comments below!

Lodge Cast Iron Skillet With Assist Handle  |  The Modern Cast Iron Cookbook  |  Bob’s Red Mill Medium Cornmeal  |  Nature Nate’s Pure Honey

Skillet Cornbread With Honey and Bacon

★★★★★ 5 from 1 review

• Author: Tiffany
• Prep Time: 10
• Cook Time: 25
• Total Time: 35 minutes
• Yield: 8 1x
• Method: bake

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Description

This skillet cornbread bakes right up in a cast iron with crisp edges and a tender, bacon-studded center. The sweet-and-savory notes of floral honey and smoky bacon complement cornbread perfectly here.

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Ingredients

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• 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

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Instructions

1. Preheat oven to 400°F.
2. Preheat a 10” cast iron skillet over medium heat and cook the bacon in the skillet until crispy. Remove the bacon and drain on paper towels. Keep 1 tablespoon of the bacon fat in the cast iron.
3. While the bacon is cooking, whisk the cornmeal, flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate bowl, whisk together the eggs, buttermilk, melted butter, and honey. 
4. Pour the wet mixture into the dry and stir until moistened and just combined. Fold in the bacon.
5. Swirl the tablespoon of bacon fat around to coat the pan and pour the cornbread into the warm skillet. 
6. Put the cornbread in the oven and cook until golden and a tester inserted into the center comes out clean, about 22-25 minutes. Serve the cornbread warm with a drizzle of honey.

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Notes

Don’t have buttermilk? Stir 1 tablespoon of lemon juice into 1 cup of whole milk and let stand 10 minutes before using.

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Nutrition

• Serving Size: 1
• Calories: 308
• Sugar: 16.2g
• Sodium: 528mg
• Fat: 16.9g
• Saturated Fat: 10g
• Carbohydrates: 31.9g
• Fiber: 1.1g
• Protein: 8.9g
• Cholesterol: 84mg