Gelatin Free Skillet Cornbread
Few things hit harder than a golden wedge of cornbread pulled straight from a sizzling cast-iron skillet. The secret to that irresistible crust is preheating the skillet before the batter ever touches it ā the fat crackles on contact and creates a crispy, almost caramelized bottom that a regular baking dish simply can't match. Stone-ground cornmeal gives the crumb real texture and a slightly nutty depth, while buttermilk keeps everything tender and just a little tangy. A touch of honey in the batter rounds out the savory notes from the salt and black pepper without tipping it into dessert territory. For anyone navigating a gelatin-free lifestyle, cornbread is one of those reliably safe comfort foods ā every ingredient here is straightforward, with no hidden additives or stabilizers to second-guess. Serve it warm with a pat of butter and an extra drizzle of honey, and it disappears fast.
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Learn more āIngredients
8 servings
- 2 tbsp bacon fat butter or unsalted butter
- 1 Ā½ cups stone-ground yellow cornmeal
- Ā½ cup all-purpose flour
- 1 tsp baking powder
- Ā½ tsp baking soda
- 1 tsp kosher salt
- Ā¼ tsp black pepper
- 1 Ā½ 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 425Ā°F (220Ā°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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