If you don’t have a good cast iron skillet, I highly recommend investing in one. They’re great for going stove to oven and getting a crispy crust on foods. In this case, the cast iron gives the cornbread a nice, glossy crust while keeping the inside soft and moist.
- 10 thick-cut bacon slices
- 1 ½ cups medium-grind cornmeal
- 1 ½ cups all purpose flour
- 3 tablespoons golden brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ⅔ cups whole milk
- 3 large eggs
- 3 tablespoons honey or agave syrup
- 2 tablespoons unsalted butter, melted
- 2 cups frozen corn kernels (unthawed)
- Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Reserve 2 tablespoons drippings from skillet. Crumble bacon into small pieces.
- Preheat oven to 350°F. Coat 12-inch diameter ovenproof skillet with bacon drippings. Whisk cornmeal and next 4 ingredients in large bowl. Whisk milk, eggs, honey, and butter in medium bowl. Stir milk mixture into dry ingredients. Mix in corn.
- Place prepared skillet in oven until very hot, about 10 minutes. Pour batter into skillet. Sprinkle bacon over. Bake cornbread until golden and tester inserted into center comes out clean, about 50 minutes. Cool in skillet at least 30 minutes. Serve cornbread directly from skillet.