Barley Free Skillet Cornbread

Total time40 min

Prep time10 min

Cook time25 min

4.9

(24)

Few things hit harder than a golden wedge of cornbread pulled straight from a sizzling cast-iron skillet. The secret here is preheating that skillet until it's screaming hot — the moment the batter hits the pan, it forms a deeply caramelized, almost crunchy crust that you simply cannot get from a baking dish. Stone-ground yellow cornmeal does the heavy lifting on flavor and texture, giving every bite a slightly coarse, toasty character that pairs beautifully with the tang of buttermilk and a touch of honey. For anyone navigating a barley-free lifestyle, this recipe is naturally in the clear — the dry ingredients lean on cornmeal and all-purpose flour, with no barley, malt, or grain-based additives hiding anywhere in the mix. Bacon fat adds a subtle smokiness to the crust, though unsalted butter works just as well if that's what you have on hand. Serve it warm from the pan with a pat of butter and an extra drizzle of honey, and it disappears fast.

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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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