"This skillet cornbread is just like Western pioneers used to make! Baking your cornbread in a hot cast iron skillet results in a brown crust. The best part? It can be served right out of the skillet."
Skillet Cornbread with Whipped Molasses Butter
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- Recipe Card
Prep time: 20mins
Cook time: 35mins
Serves or Makes: 8 slices
Recipe Card
ingredients
For the cornbread:
- 6 thick-cut bacon, diced
- 1 cup sour cream, room temperature
- 3/4 cup buttermilk, room temperature
- 3 tablespoons honey
- 1 large egg
- 2 1/2 cups medium grind cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup grated pepper jack cheese
- 1/2 cup grated cheddar cheese
ingredients
For the Whipped Molasses Butter:
- 1/4 cup unsalted butter, room temperature
- 2 teaspoons molasses
- Coarsely grated black pepper, to taste
Method
For the cornbread:
Step 1
Preheat oven to 375F.
Step 2
Starting with a cold cast iron skillet, add bacon and cook until the fat has rendered and the bacon is crispy. Using a slotted spoon, remove bacon and drain excess fat into a heat proof bowl. Reserve 3 tablespoons fat. Place skillet oven to preheat.
Step 3
In a large bowl, combine reserved bacon fat with sour cream, buttermilk, honey and egg, whisking until smooth.
Step 4
In a medium bowl, combine cornmeal, baking powder, salt and baking soda. Add the wet ingredients and stir until well combined. Add shredded cheese and half the bacon. Stir until just combined.
Step 5
Remove skillet from the oven and pour in batter. Top with remaining bacon. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Set aside and allow to cool completely before slicing.
For the Whipped Molasses Butter:
Step 1
While the cornbread bakes, combine butter, molasses and black pepper in a small bowl and whip until well combined. Slice cornbread and serve with Molasses Whipped Butter.