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.
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.
- 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.
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.
Next place the cornmeal, flour, sugar, honey, baking soda, baking powder and salt into a bowl and mix.
Crack the eggs into a separate bowl. Using a whisk, beat them until they are light and airy.
Then add the milk and whisk until combined.
Add the wet ingredients to the dry ingredients and stir until just combined.
Now fold in the corn and the bacon.
Pour the cornbread batter into the hot skillet. Make sure not to burn yourself. The skillet and oil are extremely hot.
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.
As you can see the cornbread has a nice golden brown color.
The seasoned cast iron pan prevents sticking and allows for perfect slicing.
Minimal crumbling in this recipe.
Awesome, that is all I can say about this recipe.