Ginger Free Skillet Cornbread
Few things hit the comfort food sweet spot quite like a golden, crackling-edged cornbread pulled straight from a cast-iron skillet. The secret to that irresistible crust is preheating the skillet until it's screaming hot, so the moment the batter hits the pan it starts to sizzle and form that deeply browned, almost crispy bottom layer. Stone-ground yellow cornmeal gives the crumb real texture and a nutty, toasty flavor that finely milled versions just can't match. A touch of honey and tangy buttermilk keep the interior moist and just barely sweet, balanced perfectly by the savory bacon fat and a hint of black pepper. Many spice blends and packaged cornbread mixes sneak in unexpected ingredients, so making it from scratch with straightforward pantry staples means you know exactly what's going in the pan. Serve it in wedges straight from the skillet with a pat of butter and an extra drizzle of honey, and it's honestly hard to imagine a more satisfying side dish.
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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
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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