Coconut Free Skillet Cornbread

Total time40 min

Prep time10 min

Cook time25 min

4.9

(24)

Few things hit harder than a cast-iron skillet pulled straight from the oven, crackling at the edges and golden on top. This cornbread gets its magic from a screaming-hot skillet coated in bacon fat or butter, which creates that deeply savory, almost crispy crust that separates truly great cornbread from the forgettable stuff. Stone-ground yellow cornmeal gives it real texture and a nutty depth, while buttermilk keeps the crumb tender and just slightly tangy. A touch of honey in the batter adds a whisper of sweetness that balances everything beautifully without tipping it into dessert territory. Every ingredient here is straightforward pantry staple territory — no coconut oil, coconut milk, or any derivative sneaking in — so it's a completely clean bake for anyone avoiding that ingredient. Serve it straight from the skillet in wedges with a pat of butter and an extra 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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