Fructose Free Skillet Cornbread
Total time40 min
Prep time10 min
Cook time25 min
4.9(24)
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Learn more →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
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
For serving
- 2 tbsp unsalted butter, for serving (optional)
- 1 tbsp honey, for serving (optional)Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
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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