Cornbread with Bacon Crust

By chelyc13

Ingredients

• 10 thick-cut bacon slices
• 1 1/2 cups medium grin cornmeal
• 1 1/2 cups all purpose flour
• 3 tblsp golden brown sugar
• 1 tblsp baking powder
• 1 teas salt
• 1 2/3 cups whole milk
• 3 large eggs
• 3 tblsp honey or agave syrup
• 2 tblsp unsalted butter, melted
• 2 cups frozen corn kernals

Details

Servings 12

Preparation

Step 1

Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Reserve 2 tblsp drippings from skillet. Crumble bacon into small pieces.

Preheat oven to 350. Coat 12 inch diameter oven proof 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 mintues. Pour batter into skillet. Sprinkle bacon over. Bake cornbread until golden and tester inserted into center comes out clean, about 50 mintues. Cool in skillet at least 30 minutes. Serve cornbread directly from skillet.

Can be made 8 hours ahead. Rewarm uncovered in 350 oven for 10 to 15 minutes.