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Skillet Cornbread With Honey and Bacon

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


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.


  • 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


  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.


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


  • 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