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
- Preheat oven to 400°F.
- 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.
- 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.
- Pour the wet mixture into the dry and stir until moistened and just combined. Fold in the bacon.
- Swirl the tablespoon of bacon fat around to coat the pan and pour the cornbread into the warm skillet.
- 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