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
Bacon Molasses Cornbread
2 C flour
2 C cornmeal
1 ¼ C sugar
1 tsp salt
1 tsp baking powder
2 C buttermilk
4 eggs
1 Tbsp honey
1 Tbsp molasses
1 C butter
4 oz bacon lardons
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!
