Brazil Nut Free Skillet Cornbread

Total time40 min

Prep time10 min

Cook time25 min

Few things hit harder than a wedge of golden cornbread pulled straight from a sizzling cast-iron skillet. The secret here is preheating that skillet until it's screaming hot — when the batter hits the fat, it crisps the bottom and edges instantly, giving you that crackling crust that store-bought mixes can never replicate. Stone-ground yellow cornmeal brings real texture and a slightly nutty, earthy flavor, while buttermilk keeps the crumb tender and just a little tangy. A touch of honey in the batter adds a whisper of sweetness that balances the savory bacon fat beautifully. The ingredient list is refreshingly straightforward — pantry staples, dairy, eggs, and nothing that raises any flags for people navigating tree nut concerns. Serve it straight from the skillet with a pat of butter melting into the warm surface and an extra drizzle of honey, and it's honestly hard to stop at one slice.

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Ingredients

8 servings

2 tbsp bacon fat butter or unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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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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