Skillet Cornbread with Whipped Molasses Butter

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"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."
-- @bravotopchef
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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.