Beef Free Skillet Cornbread
Golden, crackling edges and a tender, slightly sweet crumb ā this cast-iron cornbread is pure Southern comfort done right. The secret is a screaming-hot skillet loaded with bacon fat or butter before the batter ever touches it, which creates that irresistible crispy crust that sets a great skillet cornbread apart from the rest. Stone-ground yellow cornmeal gives it real texture and depth, while buttermilk and a touch of honey keep the interior moist and just barely sweet. Every ingredient here comes from pork, dairy, or pantry staples, so there's no beef in sight ā not in the fat, not in the batter, not anywhere. It's a naturally beef-free bake that doesn't require any swaps or substitutions to get there. Serve it straight from the skillet with a pat of butter and a drizzle of honey, and it disappears fast.
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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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