Nutmeg Free Skillet Cornbread

Total time40 min

Prep time10 min

Cook time25 min

4.9

(24)

Golden, crackling edges and a tender, slightly sweet crumb — this cast-iron cornbread is pure Southern comfort done right. The secret is preheating the skillet until it's screaming hot, so the moment the batter hits the pan it starts forming that irresistible crust that makes every wedge worth fighting over. Buttermilk keeps the interior moist and just a little tangy, while a touch of honey rounds out the flavor without tipping it into dessert territory. Plenty of cornbread recipes lean on warm spices like nutmeg to add depth, but this one proves you don't need them — stone-ground cornmeal, bacon fat, and a properly ripping-hot skillet do all the heavy lifting. Every ingredient here is straightforward and easy to verify, so there's no second-guessing labels or scanning spice blends for hidden additions. Serve it straight from the pan with a pat of butter and an extra drizzle of honey, and it disappears fast.

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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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