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.
- 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
- 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.
- Preheat the oven to 450 degrees F, with rack in the center position.
- Place 2 tablespoons of the rendered fat in a 9” cast iron skillet and preheat in the oven.
- Sift the cornmeal, flour, baking powder, brown sugar and salt into a large bowl.
- 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.
- Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir together just until combined.
- 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.