BHA & BHT 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 screaming-hot cast-iron skillet. The secret to that irresistible crust is preheating the pan before the batter ever touches it — the fat sizzles on contact and creates a crispy, almost fried bottom layer that a baking dish simply cannot replicate. Stone-ground cornmeal gives the crumb real texture and a slightly nutty, earthy flavor, while buttermilk keeps everything tender and just a little tangy. A touch of honey in the batter adds warmth without tipping into dessert territory, and a drizzle more at the table is absolutely encouraged. For anyone avoiding synthetic preservatives like BHA and BHT, this recipe is a natural fit — every ingredient here is a straightforward pantry staple with nothing hidden in the label. Packaged cornbread mixes and shelf-stable baked goods are common culprits for those additives, so baking from scratch with real butter, eggs, and buttermilk is the cleanest path to the real thing. Serve it alongside a bowl of chili, a pot of beans, or honestly just on its own with a generous pat of butter melting into every crack.

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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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