If you love that perfect balance of sweet and smoky flavors, then this Honey Bacon Skillet Cornbread Recipe is going to become your new go-to. Imagine tender cornbread studded with crisp applewood-smoked bacon, with a drizzle of honey that makes every bite sing.
Jump to:
Why You'll Love This Recipe
I can’t tell you how many times this skillet cornbread has saved a meal or turned a basic dinner into something special. It’s that simple yet unforgettable combination of honey and bacon baked into a golden, satisfying bread that keeps everyone coming back for more.
- Perfect texture: Crispy edges with a tender, moist center every time.
- Flavor harmony: Sweet honey meets smoky applewood bacon in every bite.
- Easy to make: One skillet, minimal cleanup, and straightforward steps.
- Versatile side: Pairs beautifully with everything from chili to roasted veggies.
Ingredients & Why They Work
Before we dive into baking, let’s talk ingredients. I always recommend using medium-ground yellow cornmeal for that classic cornbread texture, plus applewood-smoked bacon for an authentic smoky flavor. The honey adds a floral sweetness that balances the saltiness perfectly — just the right boost without overpowering.
- Applewood-smoked bacon: Adds rich smoky flavor and crispy texture inside the bread.
- Medium-ground yellow cornmeal: The star base for authentic cornbread with a slight graininess.
- All-purpose flour: Gives structure and helps keep the bread tender.
- Sugar: Just enough to enhance the honey’s sweetness without being too sugary.
- Salt: Highlights all the other flavors perfectly.
- Baking powder and baking soda: Work together to give the bread a light, fluffy rise.
- Eggs: Bind everything together and contribute to moisture.
- Buttermilk: For that tang and tender crumb; it reacts with the soda for rise.
- Unsalted butter: Brings richness and moistness to every bite.
- Honey: A floral sweetness that ties the whole flavor profile together; plus, more for drizzling on top!
Make It Your Way
One of the best things about this Honey Bacon Skillet Cornbread Recipe is how easy it is to customize it to fit your tastes or what you have on hand. Whether you prefer it sweeter, savory-er, or with a little extra zing, it’s a fantastic base to get creative with.
- Swap the Bacon: Love turkey bacon or want to keep it vegetarian? Try diced smoked mushrooms or tempeh bacon for that smoky punch without pork. I once made this using shiitake mushrooms and got rave reviews from a vegetarian friend!
- Make It Spicy: Add a pinch of cayenne pepper or diced jalapeños into the batter for a little heat that cuts through the honey's sweetness perfectly.
- Herb-Infused: Fold in fresh chives, thyme, or rosemary for an herby twist that brightens up the classic flavors.
- Gluten-Free Version: Swap out the all-purpose flour for a gluten-free blend. The texture might be a touch different but still delicious.
- Seasonal Favorites: Toss in fresh corn kernels during summer or shredded cheddar and a handful of chopped green onions in fall for added richness.
Step-by-Step: How I Make Honey Bacon Skillet Cornbread Recipe
Step 1: Preheat Your Oven and Cast Iron Skillet
Start by setting your oven to 400°F so it’s nice and hot when your batter is ready to go in. While the oven heats, place your 10-inch cast iron skillet on medium heat on the stove. This warming step is key to getting those famous crispy edges that make skillet cornbread so special.
Step 2: Cook the Bacon Until Crispy
Toss the finely chopped applewood-smoked bacon into the hot skillet. Let it sizzle and cook until perfectly crisp—listen for that satisfying crackle! Once done, transfer the bacon to paper towels to drain off extra fat, but be sure to reserve a tablespoon of the bacon fat in your skillet. This fat will give your cornbread a deliciously savory base and help create that golden crust.
Step 3: Mix the Dry Ingredients
While the bacon is doing its thing, whisk together your cornmeal, all-purpose flour, sugar, salt, baking powder, and baking soda in a large bowl. Mixing them thoroughly ensures an even rise and that every bite has a perfectly balanced texture and flavor.
Step 4: Whisk Together the Wet Ingredients
In a separate bowl, whisk the eggs, buttermilk, melted butter, and ⅓ cup of honey until smooth. The honey adds that lovely floral sweetness that pairs so well with the smoky bacon. Whisking well here helps combine the flavors and keeps the batter silky.
Step 5: Combine Wet and Dry Mixes
Pour the wet ingredients into the dry and stir gently until just combined. Be careful not to overmix—this keeps your cornbread light and tender instead of dense. A few lumps are okay!
Step 6: Fold in the Bacon
Gently fold the crispy bacon pieces into your batter so every slice gets some smoky goodness. This is the step where the honey and bacon flavors start to marry beautifully.
Step 7: Prepare the Skillet and Bake
Swirl that reserved bacon fat all around the bottom and sides of the warm cast iron skillet to coat it evenly. This creates a non-stick surface and a crispy crust. Pour your batter in and smooth the top with a spatula. Then, slide the skillet into your preheated oven.
Step 8: Bake until Golden and Delicious
Bake for about 25 minutes, checking toward the end. You’re looking for golden-brown edges and a toothpick inserted in the center to come out clean. The smell of honey and bacon wafting from your oven will tell you you’re almost there!
Step 9: Serve Warm with a Honey Drizzle
Once out of the oven, serve your skillet cornbread warm. A little extra drizzle of honey on top adds a perfect sweet finish that contrasts so nicely with the bacon’s savory crunch. Enjoy every bite!
Top Tip
Mastering the perfect Honey Bacon Skillet Cornbread Recipe is all about balancing texture and flavor. Here are a few tips that made a world of difference in my kitchen:
- Use a well-seasoned cast iron skillet: It creates those irresistibly crispy edges and keeps the cornbread from sticking, giving you that classic texture every time.
- Don’t overmix the batter: >I learned the hard way that overmixing produces dense cornbread. Stir just until ingredients are combined for a tender crumb.
- Save and use the bacon fat: Swirling the reserved bacon fat in the skillet before adding the batter adds extra smoky flavor and helps develop a rich, golden crust.
- Adjust honey to taste: >If you prefer a less sweet cornbread, feel free to reduce the honey a little, but don’t skip it—it’s the secret that brightens up every bite.
How to Serve Honey Bacon Skillet Cornbread Recipe
Garnishes
Top your warm cornbread slices with a drizzle of extra honey for a lovely floral sweetness, or add a pat of softened butter for richness. For a touch of freshness, sprinkle on some chopped fresh herbs like chives or parsley. If you like a bit of heat, a light spread of jalapeño jelly pairs beautifully with the sweet and smoky flavors.
Side Dishes
This skillet cornbread pairs beautifully with classic Southern sides like collard greens, black-eyed peas, or creamy macaroni and cheese. It also complements hearty mains like fried chicken, pulled pork, or a rich beef stew, making it an ideal side for cozy gatherings and family dinners.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover cornbread tightly in plastic wrap or place it in an airtight container. It will keep well at room temperature for 1 to 2 days or in the refrigerator for up to 5 days without losing much of its moisture and flavor.
Freezing
For longer storage, slice the cornbread and wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag or container. Frozen cornbread will keep well for up to 2 months. This makes it easy to reheat just what you need without thawing the whole batch.
Reheating
To warm up leftover cornbread, pop slices in a preheated 350°F oven for about 10 minutes or until heated through. You can also microwave a slice for about 20-30 seconds if you’re short on time, but the oven method helps restore crisp edges beautifully.
Frequently Asked Questions:
Absolutely! If you don’t have buttermilk, just stir 1 tablespoon of lemon juice into 1 cup of whole milk and let it sit for about 10 minutes. This homemade buttermilk substitute works perfectly in this recipe.
While the cast iron skillet gives the best crispy edges and even baking, you can use a regular oven-safe baking dish. Just be mindful that the texture might vary slightly without the cast iron’s heat retention.
You can substitute the all-purpose flour with a gluten-free flour blend made for baking. Be sure to check that your baking powder is gluten-free too. The texture may change a bit, but it’s still delicious.
Avoid overbaking by checking the cornbread around 22 minutes, and remove it as soon as a toothpick comes out clean. Also, don’t overmix the batter to keep it tender. Storing any leftovers properly helps maintain moisture too.
Final Thoughts
There’s something truly comforting about a warm slice of honey-drizzled cornbread studded with crispy bacon, fresh from the oven. This Honey Bacon Skillet Cornbread Recipe is a little slice of sweet-savory heaven that brings people together around the table. Whether you’re enjoying it as a side dish for dinner or a cozy snack, I hope it becomes one of your go-to recipes that feels like a warm hug in every bite.
Print
Honey Bacon Skillet Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This skillet cornbread recipe features a tender, bacon-studded center and crisp edges, baked right in a cast iron skillet. The combination of floral honey and smoky applewood-smoked bacon brings a perfect balance of sweet and savory to classic cornbread.
Ingredients
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. At the same time, place a 10-inch cast iron skillet over medium heat on the stovetop.
- Cook bacon: Add the chopped bacon to the hot skillet and cook until crispy. Once done, transfer the bacon to paper towels to drain the excess fat. Reserve 1 tablespoon of the bacon fat in the skillet.
- Mix dry ingredients: While the bacon cooks, whisk together the cornmeal, all-purpose flour, sugar, salt, baking powder, and baking soda in a large mixing bowl until evenly combined.
- Mix wet ingredients: In a separate bowl, whisk the eggs, buttermilk, melted butter, and honey until smooth and well combined.
- Combine wet and dry: Pour the wet ingredient mixture into the bowl with dry ingredients. Stir gently until just moistened and incorporated; avoid overmixing.
- Fold in bacon: Gently fold the cooked bacon pieces into the batter, ensuring even distribution.
- Prepare skillet and bake: Swirl the reserved bacon fat around the bottom and sides of the warm cast iron skillet to coat it evenly. Pour the batter into the skillet and smooth the top.
- Bake cornbread: Place the skillet in the preheated oven and bake for 25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Serve: Remove the skillet cornbread from the oven and serve warm with a drizzle of additional honey on top if desired.
Notes
- If you don't have buttermilk, you can make a substitute by stirring 1 tablespoon of lemon juice into 1 cup of whole milk and letting it sit for 10 minutes before using.
- Using a cast iron skillet helps achieve the perfect crispy edges and tender center.
- Be careful not to overmix the batter to maintain a light, tender texture.
- Honey enhances the sweetness but can be adjusted according to taste.
Nutrition
- Serving Size: 1 slice (⅛ of cornbread)
- Calories: 260 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
Leave a Reply