This skillet cornbread leans on stone-ground yellow cornmeal for real corn flavor and a satisfyingly rustic crumb, with buttermilk, eggs, and a touch of honey keeping the batter rich and just sweet enough. Pouring the batter into a screaming-hot cast-iron skillet coated in bacon fat or butter gives you that irresistible sizzle and a deeply golden, crackly crust around the edges. A few turns of black pepper add just enough bite without needing anything more. Baked until the center sets clean and the sides pull away from the pan, it's the kind of cornbread you can pull apart in wedges straight from the skillet. It's a genuinely satisfying pick if you're keeping an eye on added salt, letting the corn, butter, and honey do all the flavor work. Finish with a pat of butter and a drizzle of honey while it's still warm for the best bite.
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Place a 10-inch cast-iron skillet on the center rack of the oven and preheat to 425°F (220°C). Let the skillet heat for at least 15 minutes while you prepare the batter.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and black pepper until evenly combined.
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