Almond Free Skillet Cornbread
Few things hit harder than a golden wedge of cornbread pulled straight from a cast-iron skillet, and this version delivers that crispy, crackling edge with a tender, slightly sweet crumb that keeps you reaching for another piece. The secret is preheating the skillet until it's screaming hot before the batter ever touches it — that sizzle when the fat hits the pan is what creates that irresistible crust. Buttermilk brings a gentle tang, honey adds just enough sweetness, and a touch of bacon fat (or butter if you prefer) rounds everything out with rich, savory depth. The ingredient list is refreshingly straightforward — stone-ground cornmeal, pantry staples, and real dairy — so there's no need to scan labels for hidden nut-based flours or almond milk substitutes that sneak into some modern cornbread recipes. This is old-school, no-fuss baking at its best, and the cast-iron skillet does most of the heavy lifting. Serve it straight from the pan with a pat of butter and a drizzle of honey, and it's honestly hard to imagine a more satisfying side dish.
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Learn more →Ingredients
8 servings
- 2 tbsp bacon fat butter or unsalted butter
- 1 ½ cups stone-ground yellow cornmeal
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- ¼ tsp black pepper
- 1 ½ cups buttermilk, well shaken
- 2 large eggs
- 2 tbsp unsalted butter, melted and cooled slightly
- 1 tbsp honey
For serving
- 2 tbsp unsalted butter, for serving (optional)
- 1 tbsp honey, for serving (optional)
Instructions
- 1
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.
- 2
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and black pepper until evenly combined.
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