Lupin Free Skillet Cornbread
Few things hit harder than a golden wedge of cornbread pulled straight from a sizzling cast-iron skillet. The edges are crisp and deeply savory from the bacon fat, while the interior stays tender and just barely sweet from a touch of honey and creamy buttermilk. Lupin flour has quietly crept into a surprising number of packaged baked goods and gluten-free flour blends, making store-bought cornbread a bit of a minefield if you're avoiding it. This recipe keeps things refreshingly straightforward — stone-ground cornmeal, all-purpose flour, and pantry staples you can easily verify, with no specialty blends or hidden additives to second-guess. The technique of preheating the skillet is the real secret here: that immediate sizzle when the batter hits the hot pan creates an irresistible crust that no baking dish can replicate. Serve it straight from the skillet with a pat of butter melting into the surface and an extra drizzle of honey, and it's honestly hard to imagine a more satisfying bite.
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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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