Smoking-Hot Skillet, Bourbon Glaze: The Cornbread That Gets Passed Twice

45 minutes, and you’re ready to cook.

Get everything measured and staged before the oven comes on. Six steps, in order, and the skillet is hot before you know it.

1. 01
   Gather EquipmentGather a large cast iron skillet, two large mixing bowls, a small saucepan, a whisk, a wooden spoon or spatula, a pastry brush, paper towels, a sharp knife, a toothpick, measuring cups and spoons, and a prep container for the crumbled bacon.
   2 min
2. 02
   Prepare the BaconCook 84 g Bacon in the cast iron skillet over medium heat until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate to cool. Once cool, crumble into bite-sized pieces and place in a prep container. Reserve the skillet with rendered fat (approximately 3 tablespoons) for later use.
   10 min
3. 03
   Measure Cornmeal, Flour, and Dry SpicesMeasure 1½ cup Cornmeal, 1 cup All-Purpose Flour, 1½ tsp Baking Powder, 1 tsp Salt, and ½ tsp Black Pepper into a large mixing bowl.
   3 min
4. 04
   Measure Buttermilk, Eggs, Honey, and ButterMeasure 1½ cup Buttermilk, 2 Eggs, 2 tbsp Honey, and ¼ cup Butter into a second large mixing bowl.
   3 min
5. 05
   Measure Glaze IngredientsMeasure ½ cup Brown Sugar, 3 tbsp Butter, 3 tbsp Bourbon, and ½ tsp Vanilla Extract into separate prep containers.
   2 min
6. 06
   Stage IngredientsArrange all prepped ingredients near the stove in order of use: the bowl with dry ingredients, the bowl with wet ingredients, the container of crumbled bacon, the glaze ingredients, and the cast iron skillet with reserved bacon fat. Have the pastry brush, paper towels, and sharp knife ready.
   2 min