Mushroom Free Skillet Cornbread

Total time40 min

Prep time10 min

Cook time25 min

4.9

(24)

Few things hit harder than a golden wedge of cornbread pulled straight from a cast-iron skillet, and this version delivers that crispy-edged, tender-crumbed magic every single time. The trick is preheating the skillet until it's screaming hot — when the batter hits that sizzling fat, it instantly forms a crust on the bottom that you simply cannot get from a cold pan. Stone-ground yellow cornmeal gives it real texture and a slightly nutty, earthy flavor that the finer stuff just can't match. A touch of honey in the batter keeps things just barely sweet without tipping into dessert territory, and the buttermilk adds a gentle tang that makes every bite feel rich and balanced. For anyone navigating a mushroom-free diet, this is the kind of comfort food that requires zero substitutions or label-reading anxiety — every ingredient here is straightforward and clean. Serve it straight from the skillet with a pat of butter and an extra drizzle of honey, and watch it disappear before it even has a chance to cool.

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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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