Artificial Flavors Free Skillet Cornbread
Few things hit quite like a slice of golden cornbread pulled straight from a cast-iron skillet, and this version delivers that crispy, crackling edge and tender crumb that boxed mixes can never quite replicate. Every ingredient here is a real, recognizable kitchen staple ā stone-ground cornmeal, buttermilk, eggs, honey, and butter ā with zero synthetic flavor additives hiding in the mix. That matters more than you might think, because plenty of packaged cornbread products sneak in artificial butter flavoring or other lab-derived enhancers to mimic what good ingredients do naturally. The trick to that deeply golden crust is preheating the skillet until it's screaming hot, so the batter sizzles the moment it hits the pan and forms that irresistible caramelized bottom. A touch of honey in the batter keeps things just barely sweet without tipping into dessert territory, and the buttermilk adds a gentle tang that makes every bite feel balanced and rich. Serve it warm with a pat of butter and an extra drizzle of honey, and you've got a side dish that genuinely needs nothing else.
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Learn more āIngredients
8 servings
- 2 tbsp bacon fat butter or unsalted butter
- 1 Ā½ cups stone-ground yellow cornmeal
- Ā½ cup all-purpose flour
- 1 tsp baking powder
- Ā½ tsp baking soda
- 1 tsp kosher salt
- Ā¼ tsp black pepper
- 1 Ā½ 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 425Ā°F (220Ā°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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