Citric Acid Free Skillet Cornbread

Total time40 min

Prep time10 min

Cook time25 min

4.9

(24)

Cornbread done right is one of those deeply satisfying things — golden, slightly crisp on the outside, tender and just barely sweet in the middle. This cast-iron version gets that perfect crust by preheating the skillet until it's screaming hot, so the batter sizzles the moment it hits the pan. For anyone avoiding citric acid, packaged mixes and store-bought baked goods can be a minefield, since the additive shows up in leavening blends, flavor enhancers, and preservatives in ways that aren't always obvious on the label. Here, every ingredient is straightforward: cornmeal, flour, buttermilk, eggs, butter, honey, and basic pantry leaveners — nothing hidden, nothing processed beyond what you'd expect. The touch of honey in the batter adds warmth without tipping into sweet territory, and a drizzle more at the table takes it somewhere really special. Serve it straight from the skillet in wedges with a pat of butter melting into the cracks, and it's genuinely hard to stop at one piece.

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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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