Skillet Cornbread with Crispy Bacon

By Jahel

Ingredients

• 4 slices bacon
• 1 c fine cornmeal
• 1 c flour
• 1 T baking powder
• 1 T kosher salt
• 2 eggs
• 1 c buttermilk

Preparation

Step 1

Preheat oven to 375°. And an 8 or 9 inch cast-iron skillet, cook the bacon, turning often, until crispy, about 10 minutes. Transfer to paper towels to drain. Transfer 2 tablespoons of the fat to a small bowl. Leave the remaining fat in the pan. Chop the bacon.

Step 2

In a medium bowl, whisk the cornmeal, flour, baking powder, and kosher salt. In another medium bowl, whisk the eggs and the reserved 2 tablespoons bacon fat. Whisk in the butter milk. Stir the eggs and butter milk into the dry ingredients. Fold the bacon into the batter.

Step 3

Pour the batter into the warm skillet. Bake until the top of the cornbread is firm, 30 to 35 minutes. Invert the corn bread onto a wire rack. Let cool on the rack, right side up.