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Cast-Iron Cornbread with Bacon

D'Artagnan | Yield: 6-8
This smoky cornbread makes a great side for barbecue or chili, and is also delicious on its own with a generous slathering of honey butter.
Recipe - Cast-Iron Cornbread with Bacon - Bacon - Dartagnan.com

Ingredients

  • 1 package hickory smoked bacon
  • 6 tablespoons rendered bacon fat
  • 1 ½ cups fine-ground corn meal
  • ½ cup unbleached flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 2 tablespoons honey
  • 1 tablespoon light brown sugar
  • 1 ¼ cups buttermilk

Preparation

  1. Cook bacon strips in a cold skillet over medium-high heat until crisp. Remove from pan and drain on paper towels. Reserve 6 tablespoons of the rendered bacon fat.
  2. Preheat the oven to 450 degrees F, with rack in the center position.
  3. Place 2 tablespoons of the rendered fat in a 9” cast iron skillet and preheat in the oven.
  4. Sift the cornmeal, flour, baking powder, brown sugar and salt into a large bowl.
  5. In a smaller bowl, whisk the eggs until well beaten. Whisk in the buttermilk, honey and remaining 4 tablespoons of fat. Finely chop reserved bacon and add to mixture.
  6. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir together just until combined.
  7. Pour the batter into the pre-heated cast iron pan and bake for 20 minutes, or until  the top is golden brown and the cornbread springs lightly back to the touch. Serve warm.