Carrageenan 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 sizzling cast-iron skillet. The secret to that irresistible crust is preheating the pan until it's screaming hot, so the batter sizzles the moment it hits the surface and forms a deeply caramelized bottom layer. Stone-ground yellow cornmeal gives the crumb real texture and a nutty, earthy flavor that finely milled versions just can't match. Buttermilk, eggs, melted butter, and a touch of honey round out the batter, keeping the interior moist and just barely sweet without tipping into dessert territory. Carrageenan — a thickener and stabilizer that sneaks into a surprising number of dairy products — is a non-issue here because every ingredient is straightforward and easy to source clean. No processed dairy blends, no packaged mixes, just honest pantry staples you can verify at a glance. Serve it warm from the pan with a pat of butter and a drizzle of honey, and it will disappear fast.

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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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