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
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. 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 (1/8 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
