Golden, crisp-edged cornbread starts with stone-ground yellow cornmeal for a hearty, rustic crumb, brought together with tangy buttermilk, eggs, and a touch of honey for gentle sweetness. The batter comes together quickly in one bowl before it's poured into a screaming-hot cast-iron skillet, so every wedge bakes up with that irresistible sizzled, craggy crust you want from real skillet cornbread. A short rest in the pan lets it set just enough to slice into clean wedges, perfect alongside soups, stews, or a simple weeknight dinner. The stone-ground cornmeal keeps things wonderfully textured rather than cakey, and the honey adds just enough warmth without tipping into dessert territory. This is a straightforward, pantry-friendly bake that fits comfortably into a Mediterranean diet lineup, especially served alongside vegetable-forward mains. It's the kind of humble, satisfying side that earns a permanent spot in the regular rotation.
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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.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and black pepper until evenly combined.
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