Breastfeeding Friendly Skillet Cornbread
Golden, crackling edges and a tender, slightly sweet crumb — this cast-iron cornbread is pure comfort food done right. The hot skillet technique is the real secret here: preheating it before the batter ever touches the pan creates that irresistible crust that you just can't get from a baking dish. Buttermilk keeps the interior moist and adds a gentle tang, while a touch of honey rounds everything out without making it cloying. For anyone nursing and keeping a close eye on what goes into their meals, this recipe is refreshingly straightforward — whole, recognizable ingredients with no mystery additives or preservatives to second-guess. The eggs and butter bring in healthy fats that support your energy levels during a demanding season of life, and the stone-ground cornmeal adds a satisfying heartiness to every bite. Serve it warm straight from the skillet with an extra pat of butter and a drizzle of honey, and it disappears fast — so you might want to cut yourself a wedge first.
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Learn more →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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