Southern Style Skillet Cornbread

When you order cornbread in the south, you can never be sure what you're actually asking for. Some southerners serve a rendition akin to the old-fashioned spoon bread you'd find in Kentucky; while others serve cornbread with bacon bits, a side of honey, or straight from a skillet. This recipe has hints of both sweet and savory. Enjoy!

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Servings: 16

Prep Time: 15:00

Cook Time: 00:25

Main Ingredients

1 bag of red mills gluten-free cornbread mix

1 1/2 cups vanilla soy milk

2 eggs 1/2 cup butter (kerry gold)

1 can of corn

6 strips of bacon


1Cook 6 strips of bacon in your skillet, keep the grease in the pan.

2Set the bacon aside on a paper towel to cool. Once cool, break up the bacon into bits.

3Keep all remaining ingredients at room temperature.

4Preheat the oven to 375°F. Either use your already greased skillet, or generously grease a 9 x 9-inch pan, or muffin tin with the bacon grease.

5Place cornbread mix in large bowl. Add milk, eggs, butter, bacon, and corn. Mix until blended. Pour into prepared baking pan.

6Bake until golden-brown, about 25 minutes. If you make muffins, check the muffins at 18-20 minutes.

Additional Notes

For a sweeter variation, add 1 tbsp. of honey to the mixture. The Vanilla Soy Milk can easily be swapped for another type of milk in your fridge or with buttermilk for a richer flavor.

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