Chestnut 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 combination of stone-ground cornmeal, tangy buttermilk, and a touch of honey gives this one serious depth — crispy on the outside, tender and just barely sweet in the middle. A spoonful of bacon fat swirled into the screaming-hot pan right before the batter goes in is the move that creates that irresistible crust you just can't get from a baking dish. For anyone navigating tree nut restrictions, this recipe is a natural fit — every ingredient here is straightforward pantry staple territory, with zero need to scrutinize labels for hidden nut-based additives or shared-facility warnings. The batter comes together in minutes with two bowls and a spatula, and the oven does the heavy lifting from there. Serve it straight from the skillet with a pat of butter and a drizzle of honey, and watch it disappear before it even has a chance to cool.

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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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