If you crave that perfect blend of sweet and smoky, you’re going to adore this Honey Bacon Skillet Cornbread Recipe. It’s baked right in a cast iron skillet, creating irresistibly crisp edges with a tender, bacon-studded center. Trust me, it’s a total game changer!
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Why You'll Love This Recipe
I’ve made this skillet cornbread countless times, and it never disappoints. The way the honey gently sweetens the bread while the smoky applewood bacon sneaks in savory bites makes it the star side dish at any meal.
- Perfect Texture: Crispy edges meet soft, fluffy interior every time thanks to the cast iron skillet.
- Sweet & Savory Harmony: Floral honey combined with smoky bacon creates a flavor symphony you’ll want on repeat.
- Simple Ingredients: Pantry staples come together effortlessly for a comforting, homemade treat.
- Family Favorite: Makes 8 hearty servings perfect for sharing around the table.
Ingredients & Why They Work
Before you start, make sure you have a good-quality cast iron skillet and fresh ingredients, especially the bacon and honey—you’ll taste the difference! Here’s what you need and why each component plays a key role.
- Applewood-smoked bacon: Adds a deep smoky flavor and delightful crunch that contrasts beautifully with the tender cornbread.
- Medium-ground yellow cornmeal: Provides the classic cornbread texture—slightly grainy and wonderfully hearty.
- All-purpose flour: Balances the cornmeal, giving the bread structure and softness.
- Sugar: Just enough sweetness to enhance the honey without overpowering the savory notes.
- Salt: Elevates all the flavors and keeps the cornbread well-rounded.
- Baking powder and baking soda: These leavening agents ensure the cornbread rises up light and fluffy.
- Eggs: Bind everything together and contribute to the bread’s tender crumb.
- Buttermilk: Brings a subtle tang and reacts with the baking soda for that perfect rise.
- Unsalted butter: Melted for richness and moisture, it also helps create that golden crust.
- Honey: Adds a floral sweetness that beautifully complements the smoky bacon—plus you’ll want a drizzle on top!
Make It Your Way
The beauty of this Honey Bacon Skillet Cornbread Recipe lies in its versatility. Whether you want it sweeter, heartier, or more herbaceous, there’s plenty of room to tweak it to suit your taste or occasion.
- Herb-Infused Twist: I love adding a tablespoon of fresh chopped rosemary or thyme into the batter for an earthy, fragrant note that pairs beautifully with the honey and bacon.
- Cheesy Upgrade: Stir in ½ cup of sharp cheddar or pepper jack cheese just before baking for an extra layer of savory goodness—this is a hit at family dinners!
- Spicy Kick: For those who enjoy a bit of heat, a few dashes of smoked paprika or cayenne pepper blended into the dry ingredients adds a pleasant smoky warmth.
- Dairy-Free Option: Swap buttermilk for a plant-based milk mixed with a splash of apple cider vinegar to keep that tender crumb; using coconut oil instead of butter works great too!
- Vegetarian Version: Simply omit the bacon and use a teaspoon of smoked paprika in the batter with a dash of liquid smoke to mimic that smoky depth.
Step-by-Step: How I Make Honey Bacon Skillet Cornbread Recipe
Step 1: Preheat and Sizzle Your Bacon
Begin by preheating your oven to 400°F. While that’s warming up, heat your 10-inch cast iron skillet over medium heat. Add the finely chopped applewood-smoked bacon and cook it until it’s wonderfully crispy—about 5 to 7 minutes. You’ll know it’s ready when the aroma fills your kitchen and the edges turn nice and golden. Remove the bacon with a slotted spoon and drain it on paper towels. Keep a tablespoon of that flavorful bacon fat right in the skillet—this will give your cornbread an unbeatable golden crust and a subtle smoky essence.
Step 2: Whisk Together Your Dry Ingredients
While the bacon is cooking, grab a large mixing bowl and whisk together the cornmeal, all-purpose flour, sugar, salt, baking powder, and baking soda. This ensures your dry ingredients are evenly combined so every bite has that perfect texture and rise.
Step 3: Combine Your Wet Ingredients
In a separate bowl, whisk the eggs, buttermilk, melted butter, and honey until smooth and well blended. The buttermilk brings tang and tenderness, while the honey offers just the right hint of floral sweetness.
Step 4: Bring It All Together
Pour the wet ingredients into the dry mixture and stir until just combined. Don’t overmix here—you want the batter moist but still a little lumpy to keep the cornbread light and tender. Gently fold in the crispy bacon pieces, distributing them evenly throughout the batter for bursts of smoky flavor in every slice.
Step 5: Prepare Your Skillet and Bake
Swirl that reserved tablespoon of bacon fat around the bottom and sides of the warm cast iron skillet, coating it thoroughly. This step is key for crisp edges and adds another layer of bacon flavor. Pour the batter evenly into your skillet, smoothing the top with a spatula. Pop it into your preheated oven and bake for 25 minutes. You’ll know it’s done when the top turns a gorgeous golden brown and a toothpick inserted into the center comes out clean.
Step 6: Serve Warm with a Honey Drizzle
Remove the skillet from the oven and let your cornbread cool just enough so it’s comfortable to slice—about 5 minutes. Serve warm with an extra drizzle of honey on top to enhance that sweet-and-savory magic. Trust me, it’s a crowd-pleaser every time!
Top Tip
These simple tips will help you nail the perfect balance of crisp edges and tender crumb in your Honey Bacon Skillet Cornbread Recipe every single time.
- Preheat the Skillet: Don’t skip warming your cast iron skillet before adding the batter—this step ensures those irresistibly crispy edges we all love.
- Reserve Bacon Fat: Keeping a tablespoon of the bacon fat to grease the pan adds smoky depth and helps the crust brown beautifully.
- Mix Gently: Stir the batter just until combined to avoid overworking the flour, which can make the cornbread tough instead of tender.
- Avoid Overbaking: Take it out as soon as a toothpick comes out clean—this keeps the center moist and flavorful.
How to Serve Honey Bacon Skillet Cornbread Recipe
Garnishes
Keep it simple with a warm drizzle of honey right on top to amplify the sweet notes or add a pat of butter for richness. Fresh herbs like chopped chives or thyme also make a lovely, subtle garnish that brings a fresh contrast to the sweet and smoky flavors.
Side Dishes
This cornbread pairs wonderfully with classic Southern comfort food like skillet-fried chicken, creamy collard greens, or spicy chili. It’s also fantastic beside a robust stew or even a fresh garden salad to balance its richness.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cornbread tightly in plastic wrap or store in an airtight container. It will keep well at room temperature for up to 2 days without losing its moist texture.
Freezing
To freeze, wrap the cooled cornbread slices individually in plastic wrap and then place them in a freezer bag. Frozen cornbread will maintain quality for up to 3 months.
Reheating
Reheat cornbread in a 350°F oven for about 10 minutes, or until warmed through. Avoid microwaving for best texture—reheating in the skillet can also revive those crispy edges beautifully.
Frequently Asked Questions:
Yes! You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice to 1 cup of whole milk and letting it sit for 10 minutes before using, which mimics the acidity needed.
Preheating the skillet ensures the batter starts cooking immediately, developing a beautiful crisp crust that's a hallmark of this cornbread.
For a vegetarian twist, you could omit bacon and add roasted corn or smoked paprika to keep some depth of flavor, but the classic smoky bacon is key to the original taste.
Bake for 25 minutes or until the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
Final Thoughts
There's something truly magical about this Honey Bacon Skillet Cornbread Recipe—the way floral honey and smoky bacon come together in one skillet to create a side dish that’s both comforting and special. Whether it’s for a casual weeknight dinner or a festive gathering, this cornbread always brings smiles around the table. I hope you enjoy making it as much as I do, and that it becomes a beloved staple in your kitchen!
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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 offers a wonderfully crisp edge with a tender, bacon-studded center. The harmonious blend of floral honey and smoky applewood bacon creates a sweet-and-savory flavor that perfectly complements the traditional cornbread base, all baked to golden perfection in a cast iron skillet.
Ingredients
Main Ingredients
- 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
Instructions
- Preheat Oven and Skillet: Preheat your oven to 400°F. Meanwhile, heat a 10-inch cast iron skillet over medium heat.
- Cook Bacon: Add the finely chopped applewood-smoked bacon to the skillet and cook until crispy. Use a slotted spoon to remove the bacon, then drain it on paper towels. Reserve 1 tablespoon of bacon fat in the skillet.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, salt, baking powder, and baking soda until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, melted butter, and honey until smooth.
- Combine Mixtures: Pour the wet mixture into the dry ingredients and stir gently until just combined and moistened. Fold in the crispy bacon pieces evenly throughout the batter.
- Prepare Skillet and Bake: Swirl the reserved tablespoon of bacon fat around the bottom and sides of the warm cast iron skillet to coat it. Pour the cornbread batter evenly into the skillet.
- Bake: Place the skillet in the preheated oven and bake for 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Serve: Remove the cornbread from the oven and let it cool slightly. Serve warm with a drizzle of additional honey on top for extra sweetness.
Notes
- If you don't have buttermilk, create a substitute by stirring 1 tablespoon of lemon juice into 1 cup of whole milk and letting it stand for 10 minutes before using.
- For extra crisp edges, preheating the cast iron skillet before adding the batter is essential.
- The bacon fat used to grease the skillet adds additional smoky flavor and helps develop a golden crust.
- You can adjust the sweetness by adding more or less honey according to your taste preferences.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg
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