Citrus 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 crust forms the moment the batter meets that screaming-hot pan, giving you those crispy, caramelized edges that make this style of cornbread so deeply satisfying. Stone-ground yellow cornmeal brings real texture and a nutty depth, while buttermilk keeps the crumb tender and just barely tangy. A touch of honey woven into the batter adds a subtle sweetness that plays beautifully against the savory bacon fat and black pepper. The whole thing is naturally free of citrus — no zest, no juice, no hidden citric acid — just honest, straightforward pantry staples doing exactly what they're supposed to do. Serve it warm from the skillet with a pat of butter and an extra drizzle of honey, and it disappears fast. Whether it's alongside a bowl of chili or just eaten on its own, this is the kind of recipe you'll come back to again and again.

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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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