Skillet corn bread

I will not take the credit.

I totally ripped off this recipe. From here.

Corn and Bacon  Skillet Corn Bread

Uh-mazing. Times 12.

What you’ll need:

6 strips of bacon
2 cups cornmeal
1 cup flour
1 cup of fresh, frozen or canned corn
1/4 cup sugar
2 tbs honey
3 tsp baking powder
1 tsp baking soda
1 tsp kosher salt – Remember we have six strips of salty bacon
4 eggs
2 1/4 cups milk

Preheat your skillet to medium high, and preheat your oven to 350.

Take the 6 slices of bacon and cut them up into smaller pieces.  Then place them in the preheated skillet.

Brown the bacon until it is crispy.  When crispy remove the bacon from the pan and let it drain and cool on a piece of paper towel.  Keep the bacon fat in the skillet and keep warm over medium heat.

Next place the cornmeal, flour, sugar, honey, baking soda, baking powder and salt into a bowl and mix.

Crack the eggs into a separate bowl.  Using a whisk, beat them until they are light and airy. Then add the milk and whisk until combined. Add the wet ingredients to the dry ingredients and stir until just combined.

Then, fold in corn (I cooked mine and cut it off the cob) and crispy bacon. Pour entire mixture into hot cast iron pan.

Bake 25-30 minutes or until inserted toothpicks come out clean.

Serve with honey and/or butter.