Cooking cornbread in a skillet is a staple in Southern cooking, and in my opinion, the ONLY way to cook it. This honey skillet cornbread is only slightly sweet, it’s moist, and it has amazing caramelized edges from contact with the high heat of the cast iron. Topped with a pad of butter and drizzled with extra honey, it’s an amazing side for chili, soup, or BBQ.
Oh and I should tell you… I used bacon grease to cook this. So, EXTRA yum! (I included a vegetarian alternative in recipe below, although I highly recommend using bacon grease for that true Southern cornbread experience.)
I’ve been trying to keep, and use, bacon grease more frequently. Why? Well, the biggest reason is that I hate wasting good food. If you’re cooking bacon anyway, saving the bacon grease is a great way to preserve a free ingredient. In addition, it adds amazing, smoky depth of flavor to your recipes- soups, casseroles, or even salad dressings! Finally, I feel better about using a natural fat from meat that responds well to high heat than some other highly processed alternatives (like vegetable oil).
Here’s how I save it. It’s easy.
I just keep a mason jar in the fridge with a piece of cheesecloth folded over itself twice in between the jar and the lid. When I cook a batch of bacon, I pour the grease through the cheesecloth into the jar. This helps filter the solids and burned pieces from the usable fat. Then, whenever I need to use it for a recipe, I just grab the jar from the fridge and measure what I need!…