Caffeine Free Skillet Cornbread

Total time40 min

Prep time10 min

Cook time25 min

4.9

(24)

Golden, crackling edges and a tender, slightly sweet crumb — this cast-iron cornbread is pure Southern comfort done right. The secret is preheating the skillet until it's screaming hot, so the moment the batter hits the pan it starts forming that irresistible crust you just can't get from a baking dish. Stone-ground yellow cornmeal gives every bite real texture and depth, while buttermilk keeps the interior moist and just a little tangy. A touch of honey in the batter adds warmth without tipping it into dessert territory, and a drizzle more at the table takes it completely over the top. Every ingredient here is naturally free of caffeine — no chocolate, no tea extracts, no hidden additives to second-guess — so this is one of those recipes where the diet practically takes care of itself. Serve it straight from the skillet in wedges with a pat of butter melting into the surface, and it will disappear faster than you expect.

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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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