After receiving my great grandmother’s cast iron skillet over the weekend, I wanted to make something using it. The first thing that came to mind was cornbread. It might be because I am a yankee, but I love sweet cornbread. Most cornbread recipes on the internet and in most cookbooks are for savory cornbread. I love a good sweet cornbread. So I have devised a recipe that is light, fluffy, sweet and cuts perfectly without falling apart.

Perfectly sweet skillet cornbread
Perfectly sweet skillet cornbread

You may want to cut back a tad bit on the leavening but I believe that it came out perfect. It cut beautifully, without crumbling.

Skillet Cornbread

  • 6 strips of bacon
  • 2 cups cornmeal
  • 1 cup flour
  • 1 cup of fresh, frozen or canned corn
  • 1/4 cup sugar
  • 2 tbs honey
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt – Remember we have six strips of salty bacon
  • 4 eggs
  • 2 1/4 cups milk

Preheat your skillet to medium high, and preheat your oven to 350.

Take the 6 slices of bacon and cut them up into smaller pieces.  Then place them in the preheated skillet.

Sliced baconFrying the bacon

Brown the bacon until it is crispy.  When crispy remove the bacon from the pan and let it drain and cool on a piece of paper towel.  Keep the bacon fat in the skillet and keep warm over medium heat.

Crispy Awesome Bacon
Crispy Awesome Bacon

Next place the cornmeal, flour, sugar, honey, baking soda, baking powder and salt into a bowl and mix.

Dry ingredients plus honey.
Dry ingredients plus honey.

Crack the eggs into a separate bowl.  Using a whisk, beat them until they are light and airy.

EggsWhipped Eggs

Then add the milk and whisk until combined.

Once the eggs are beaten, add the milk
Once the eggs are beaten, add the milk

Add the wet ingredients to the dry ingredients and stir until just combined.

Add the wet to the dry
Add the wet to the dry

Now fold in the corn and the bacon.

Add the cornAdd the bacon

Pour the cornbread batter into the hot skillet.  Make sure not to burn yourself.  The skillet and oil are extremely hot.

As you can see the bacon grease surrounds the cornbread and gives it a great crust.
As you can see the bacon grease surrounds the cornbread and gives it a great crust.

Gently smooth the top and place into the oven for 25-30 minutes.  It is done when a toothpick can be inserted and removed cleanly.

Perfect crust
Perfect crust

As you can see the cornbread has a nice golden brown color.

Cast iron pans are amazing.
Cast iron pans are amazing.

The seasoned cast iron pan prevents sticking and allows for perfect slicing.

Perfect slices
Perfect slices

Minimal crumbling in this recipe.

Look at the layers of corn and bacon!!!
Look at the layers of corn and bacon!!!

Awesome, that is all I can say about this recipe.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

7 Comments

    • Darlene, You can leave the real corn out of the recipe if you like. I added it as I like the texture in the cornbread.

  1. I'm totally making this with dinner tonight. I was very happy to stumble upon this recipe and your blog.

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