Bacon Honey Cornbread
This Bacon Honey Cornbread is a sweet-and-savory delight. This from-scratch cornbread is sweetened with honey and sugar, then baked in a cast-iron skillet in bacon grease for a decadent start to your morning.
Servings 8 servings
Ingredients
- 6 oz uncooked bacon
- 2 tbsp reserved bacon grease
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 3 tsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 1 cup buttermilk*
- 2 eggs
- 1/2 cup honey
Instructions
PREP INSTRUCTIONS
- Preheat oven to 400F.
- Line a large plate with a paper towel. Set aside.
COOKING INSTRUCTIONS
- Cook bacon in cast iron skillet over medium-high heat until crispy. Remove cooked bacon from skillet to the paper-towel lined plate. Set aside.**
- Turn off the heat under the skillet. Reserve about 2 tbsp of bacon grease in the skillet and discard the rest.
- In a large mixing bowl, whisk together the corn meal, flour, sugar, baking powder, and salt until thoroughly combined.
- In a medium mixing bowl, whisk together the oil, buttermilk, eggs, and honey until thoroughly combined.
- Pour the wet ingredients into the dry ingredients, then stir together with a spatula using swift, short strokes until just combined. Do not over mix.
- Carefully pour the cornbread batter into the hot bacon greased-skillet. It’s okay if the grease pools a little on the top of the batter.
- Bake Bacon Honey Cornbread at 400F for 21-23 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
- Remove Bacon Honey Cornbread from the oven and let cool 10 minutes in the skillet before slicing. Serve the cornbread while still warm with salted butter (so good!) or jam, and the cooked bacon.
Notes
*If you don’t have buttermilk, you can create “makeshift buttermilk”: Pour 1 tbsp of lemon juice into a 1-cup receptacle. Then fill the remainder of the cup with milk. Let the mixture sit for 10 minutes, then stir before adding to the batter.
** You can serve the bacon alongside the cornbread, or you can chop it up into pieces to use as garnish like I did in the photos. Alternatively, you can fold cooked bacon pieces into your cornbread batter. Many people do that, and it’s not wrong. I didn’t do that for this recipe because I didn’t want to risk the cooked bacon getting soggy in the cornbread as it baked.