There might be a million different kinds of cornbread out there but most of them cook better in cast iron. This recipe, from Portland chef BJ Smith, is no exception. Sweeter and more cake-like than traditional southern cornbreads, it nonetheless nods to southern roots by including a hint of molasses and couple cups of buttermilk. While it cooks well in any FINEX cast iron skillet, we made it in our 10″ and recommend that size as a great place to start.
Bacon Molasses Cornbread
Ingredients
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Bacon Molasses Cornbread
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2 C flour
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2 C cornmeal
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1 ¼ C sugar
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1 tsp salt
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1 tsp baking powder
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2 C buttermilk
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4 eggs
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1 Tbsp honey
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1 Tbsp molasses
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1 C butter
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4 oz bacon lardons
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Preparation
- Combine and mix the flour, sugar and salt in medium sized bowl.
- Melt butter in your FINEX cast iron skillet.
- In a separate bowl mix the baking powder with the buttermilk. Add the melted butter, then the eggs, honey and molasses.
- Add the dry ingredients and mix until there are no lumps.
- Pour into skillet, top with raw bacon lardons.
- Bake and 350 degrees for 30-35 minutes. Let cool for 10 minutes before serving. Enjoy!
