Cinnamon 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 the kind of thing people ask for the recipe after the very first bite. The secret is a screaming-hot skillet preheated in the oven, so the moment the batter hits the pan it sizzles and forms that irresistible crust that no baking dish can replicate. Stone-ground yellow cornmeal gives it 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 into dessert territory, and a drizzle more at the table is absolutely encouraged. For anyone avoiding warm spices, this recipe is naturally in the clear — every ingredient is straightforward, with zero hidden blends or seasoning shortcuts that might sneak something unwanted into the mix. Serve it straight from the skillet in wedges with a pat of butter melting into the top, and it's honestly hard to imagine a more satisfying side dish.

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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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