Savory Skillet Cornbread: Irresistibly rich and creamy

The Best Pan For The Job

My cast iron skillet is my favorite pan. It is old and heavy. I got it from my own grandma many years ago. It makes everything taste better, especially cornbread.

Using a hot skillet is the secret. It makes the bottom of the bread crispy. This matters because that crispy edge is the best part. Do you have a favorite pan you love to cook with?

A Little Bacon Story

I once made this for my grandson. He saw me pouring the batter over the bacon grease. His eyes got so wide. He thought I had made a big mistake.

I told him to just wait and see. When it came out of the oven, he understood. The bacon flavor was in every single bite. I still laugh at that.

Why This Simple Recipe Works

You do not drain the bacon grease. That is the most important step. The hot grease cooks the bottom of the batter right away. This makes the crust magical.

This matters because good cooking is often about being brave. Do not be afraid of a little sizzle. Fun fact: The sizzle you hear is water in the batter quickly turning to steam. It is a good sound.

The Smell of Home

When this cornbread bakes, my whole house smells amazing. It smells like bacon and warm bread. It is a welcoming smell. It makes everyone gather in the kitchen.

That is why this recipe matters. It is not just about food. It is about bringing people together. What smell makes you feel most at home? I would love to know.

Your Turn to Try

This recipe is so simple. It is hard to get it wrong. The hardest part is waiting for it to bake. Be careful, the skillet handle is very hot.

Inverting it onto a plate is like a magic trick. You get a perfect, golden round of cornbread. Will you try making it this weekend? Tell me how it goes for you.

Ingredients:

Ingredient	Amount	Notes
thick cut bacon	8 slices
Martha White Buttermilk Cornbread and Muffin Mix	2 (6-ounce) packages
milk	1 1/3 cups

My Skillet Cornbread with a Bacon Surprise

This cornbread recipe is my favorite. It reminds me of big family suppers. The secret is cooking it right in the bacon grease. Doesn’t that smell amazing? It makes the bottom so crispy and golden. I still laugh at the first time I made it. My grandson said it tasted like a happy breakfast and dinner combined.

• Cook Time: 16–18 minutes
• Total Time: About 30 minutes
• Yield: 6-8 servings
• Category: Side, Bread

Step 1: Preheat and Prep

First, get your oven nice and hot. Set it to 450°F. Now, take your bacon slices and chop them up. I like using my kitchen shears for this. It’s so much easier than a knife. Toss those pieces into your cold cast iron skillet.

Step 2: Cook the Bacon

Turn the heat on to medium-high. Let that bacon sizzle away. You want it to get just crisp. (A hard-learned tip: Don’t walk away from cooking bacon! It can burn in a blink.) The smell will make your whole kitchen feel cozy. Once it’s done, take the skillet off the heat. Leave all that wonderful grease right in the pan.

Step 3: Make the Batter

In a medium bowl, mix your cornbread mix and milk. Stir it until it’s just combined. A few little lumps are just fine, honey. Now, carefully pour this batter right over the hot bacon and grease. The sizzle is the best sound. Spread it evenly with a spoon.

Step 4: Bake and Serve

Pop the skillet into your hot oven. Bake for about 16 to 18 minutes. You’ll know it’s done when the top is a beautiful golden brown. What’s your favorite way to test if baked goods are done? Share below! Take it out and let it sit for a minute. Then, flip it onto a plate so the bacon is on top.

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up. Here are some fun ideas for next time. I think variety keeps cooking exciting.

Cheesy Jalapeño

Skip the bacon. Stir a cup of shredded cheddar and one chopped jalapeño into the batter. It’s got a little kick!

Sweet Summer Corn

Add a whole cup of fresh or frozen corn kernels to the batter. It makes every bite sweet and sunny.

Herb Garden

Mix in two tablespoons of fresh chopped herbs. Chives and rosemary are my favorite. It tastes like a garden.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

This cornbread deserves a good plate. It’s the star of any meal. I love serving it warm from the oven. The butter melts right into it.

For supper, pair it with a big bowl of chili. The combo is pure comfort. A simple green salad with a tangy vinaigrette is also perfect. It cuts through the richness. For a real treat, drizzle a little honey on a slice. It’s a sweet and salty dream.

Wash it all down with a cold glass of sweet iced tea. That’s my go-to. Or, for a grown-up drink, a crisp lager beer is wonderful. Which would you choose tonight?

Keeping Your Skillet Cornbread Tasty

Let’s talk about keeping your cornbread delicious. Once it’s cool, wrap it tightly. You can store it on the counter for two days.

For longer storage, the freezer is your friend. I slice it into portions first. Then I wrap each piece in plastic wrap.

This makes for easy snacks later. I remember my first time freezing cornbread. I forgot to wrap it well and it tasted like my freezer! Learning to store food well saves money and time. It means a homemade treat is always ready.

To reheat, just warm a slice in a toaster oven. This brings back its lovely crisp edge. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cornbread Troubles

Sometimes our cooking doesn’t go as planned. That’s okay. Here are some easy fixes for common problems.

Is your cornbread too crumbly? You might have overmixed the batter. I once mixed mine for five minutes straight. It was as dry as sand! Just stir until the wet and dry parts are combined.

Is the middle still gooey? Your oven might be too hot. The outside browns before the inside cooks. An oven thermometer helps a lot. Getting the texture right builds your cooking confidence. It also makes the flavor so much better.

Did it stick to the pan? Your skillet may not have been hot enough. Always pour the batter into a hot, greasy skillet. This creates a perfect crust. Which of these problems have you run into before?

Your Cornbread Questions Answered

Q: Can I make this gluten-free?
A: Yes! Just use a gluten-free cornbread mix from the store.

Q: Can I make it ahead of time?
A: Absolutely. You can bake it a day before you need it.

Q: What if I don’t have bacon?
A: You can use a 1/4 cup of vegetable oil instead of the bacon grease.

Q: Can I double this recipe?
A: I do not recommend it. It works best made in a single batch for that perfect texture.

Q: Any extra tips?
A: For a fun twist, stir in some shredded cheddar cheese with the batter. Fun fact: Adding cheese is my grandson’s favorite trick! Which tip will you try first?

A Final Word From My Kitchen to Yours

I hope you love making this skillet cornbread. It is a recipe full of cozy memories for me. I want it to become a favorite in your home too.

Sharing our cooking stories brings us all closer. It is like we are neighbors chatting over the fence. I would be so thrilled to see your creation. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Chloe Hartwell.