Gut Friendly Skillet Cornbread

Total time40 min

Prep time10 min

Cook time25 min

4.9

(24)

Few things hit harder than cornbread pulled straight from a cast-iron skillet, golden-edged and steaming, with a pat of butter melting into every crack. This version leans on simple, whole ingredients — stone-ground cornmeal, buttermilk, eggs, and a touch of honey — that are naturally easier on digestion than a lot of baked goods loaded with additives or excess sugar. The buttermilk does double duty here, lending a gentle tang while also reacting with the baking soda to give the crumb a light, tender lift without any gut-irritating extras. Preheating the skillet is the real secret weapon: the batter hits a screaming-hot surface and forms that irresistible crispy crust before the inside even sets. A short rest in the pan lets everything settle into perfect wedges that hold together cleanly. Serve it warm with a drizzle of honey and a generous smear of butter, and it's the kind of comfort food that feels indulgent without leaving you feeling heavy afterward.

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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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