Cashew Free Skillet Cornbread
Few things hit harder than a golden wedge of cornbread pulled straight from a sizzling cast-iron skillet. The secret here is preheating that skillet until it's screaming hot, so the batter sizzles the moment it hits the pan and forms that irresistible crispy bottom crust. Stone-ground yellow cornmeal gives every bite real texture and depth, while buttermilk keeps the crumb tender and just slightly tangy. A touch of honey in the batter adds a quiet sweetness that plays beautifully against the savory bacon fat and black pepper. The whole thing bakes up with a deep golden top, edges that pull cleanly from the pan, and a center that's moist without being dense. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of cashews and any nut-based ingredients — just honest, straightforward pantry staples doing exactly what they're supposed to do. Serve it warm with a pat of butter and an extra drizzle of honey, and it will disappear before it even has a chance to cool.
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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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