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“Not too sweet but with lots of flavor...of course, it's got bacon it in! From Nov. 09 Bon Appetit”
1hr 50mins

Ingredients Nutrition


  1. Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Reserve 2 tablespoons drippings from skillet. Crumble bacon into small pieces.
  2. Preheat oven to 350 degrees. Coat 12" ovenproof skillet with bacon drippings.
  3. Whisk cornmeal and next 4 ingredients in large bowl. Whisk milk, eggs, honey, and butter in medium bowl. Stir milk mixture into dry ingredients. Mix in corn.
  4. Place prepared skillet in oven until very hot, about 10 minutes. Pour batter into skillet. Sprinkle bacon over top. Bake cornbread until golden and tester inserted into center comes out clean, about 50 minutes. Cool in skillet at least 30 minutes. Serve directly from skillet.
  5. Can be made 8 hours ahead. If desired, rewarm uncovered in 350 degree oven 10-15 minutes.

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