Honey Bacon Skillet Cornbread

Well it's the now end of October and we've had an amazing summer and a beautifully warm fall. With a snap of her fingers, Mother Nature has turned the end of October into a chilly and damp weekend. We choose to spend our day today watching movies, wrapped under cozy blankets and having a bubbling bowl of chili for dinner. Is there a  better way to mop up all that chili goodness than with a piece of skillet cornbread? I think not! And I'm pretty sure the hubster agrees since he sneaked himself a second piece of cornbread just because it's that good!

Honey Bacon Skillet Cornbread - Photo by JayDi Photography

Honey Bacon Skillet Cornbread - Photo By JayDi Photography

Honey Bacon Skillet Cornbread - Photo by JayDi Photography

The key to success with this easy cornbread is pouring your batter into a hot skillet.  It will help the cornbread’s crust develop quickly– and beautifully. It sears the edges, but seals the flavour and soft texture with its tender center, sweet corn kernels, and sweetened crunchy edges. I promise, it will make you go back for more!

Honey Skillet Cornbread

yield: 1 SKILLET; SERVES 6-8  prep time: 20 MINUTES  Total time: 1 HOUR, 10 MINUTES

Ingredients:

1/2 cup butter
1/3 cup honey
1 large egg, at room temperature
1 cup buttermilk, at room temperature (see note for a trick if you don't have buttermilk)
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup corn (fresh, frozen, or canned) (see note for frozen or canned tips)

Here are a few mix-ins that you can opt to add for some excitement:

• A handful of shredded cheese
• 1-2 finely chopped jalapeños for heat
• 6 strips of bacon crumbled
• 1 Tablespoon dried rosemary + sprinkle of crushed red pepper
• 1 cup of blueberries for that savory & sweet treat
• 3/4 cup dried cranberries or raisins

Directions:

1. While constantly whisking, melt butter over low heat in your 9 or 10 inch oven safe skillet. Pour butter into a medium bowl and allow to cool down for 5-10 minutes.
2. Meanwhile, preheat oven to 400°F (204°C).
3. Whisk the honey, egg, and buttermilk into the melted butter. Set aside.
4. In a separate larger bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the corn. Avoid overmixing.
5. Skillet should still be hot, but if not-- heat the stove on low and warm it up for a minute or two. You want a hot skillet.
6. Pour batter into hot skillet. Bake for 20 minutes or until the edges and top are golden brown and the center is cooked through. Use a toothpick to test to check. Allow to slightly cool before slicing and serving. Wrap leftovers up tightly and store at room temperature for up to 1 week.

Make ahead tip: For longer storage, freeze baked cornbread for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave or bake in a 300°F (149°C) oven for 10 minutes.

Note:

1. If you do not keep buttermilk on hand, you can make a DIY version by adding 2-3 teaspoons of fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk (whole, skim, 1%, 2%-- whole milk is strongly recommended for moistest, richest texture) to make 1 cup total. Stir and let sit for 5 minutes. This soured milk can be used in the recipe.
2. If using frozen corn, thaw and drain well. If using canned corn, drain well.