Nitrate & Nitrite Free Skillet Cornbread
Golden, crackling edges and a tender, slightly sweet crumb — this cast-iron cornbread is pure Southern comfort done right. The trick is preheating the skillet until it's screaming hot, so the moment the batter hits the pan it sizzles and forms that irresistible crust you just can't get from a baking dish. A touch of honey in the batter keeps things subtly sweet without tipping into dessert territory, while buttermilk adds a gentle tang that balances every bite. For anyone avoiding nitrates and nitrites, cornbread can actually be a minefield — packaged mixes and store-bought versions sometimes sneak in preservative-laden add-ins you'd never expect. This recipe keeps things clean and straightforward: stone-ground cornmeal, real buttermilk, eggs, and butter are all you need. Bacon fat is listed as an option for greasing the pan, and if you source it from uncured, additive-free bacon, you stay well within safe territory — or simply swap in unsalted butter and the result is just as delicious. Serve it straight from the skillet with a pat of butter and a drizzle of honey, and watch it disappear before it even has a chance to cool.
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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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