Mustard Free Skillet Cornbread
Few things hit harder than a golden wedge of cornbread pulled straight from a sizzling cast-iron skillet. The crust forms the moment the batter meets that preheated pan, giving you those crispy, caramelized edges that a baking dish simply cannot replicate. Stone-ground cornmeal brings real texture and depth, while buttermilk and a touch of honey keep the crumb tender and just barely sweet. Bacon fat adds a subtle savory richness that makes every bite feel intentional ā though butter works beautifully if that's what you have on hand. For anyone navigating mustard sensitivities, this recipe is naturally in the clear ā no condiments, no spice blends, no sneaky seasonings that tend to hide mustard derivatives. Every ingredient is straightforward and easy to verify, which means you can focus on the cooking instead of the label-reading. Serve it warm with a pat of butter and a drizzle of honey, and it will disappear before it even has a chance to cool.
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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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