MSG 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 pan until it's screaming hot, so the batter sizzles the moment it hits the surface and forms a beautifully crisp, caramelized bottom. Stone-ground yellow cornmeal gives the crumb real texture and depth, while buttermilk keeps everything tender and just slightly tangy. A touch of honey in the batter adds a subtle sweetness that plays perfectly against the savory bacon fat and kosher salt. Every ingredient here is straightforward and whole ā no seasoning packets, no flavor enhancers, nothing processed hiding in the mix ā so you know exactly what's going into your pan. Serve it warm with a pat of butter and an extra drizzle of honey, and it disappears fast. This is the kind of simple, from-scratch cooking that never needs a shortcut.
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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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