Oats 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 a screaming-hot skillet loaded with bacon fat before the batter ever hits the pan, creating that irresistible crispy crust that sets a great cornbread apart from a forgettable one. Stone-ground yellow cornmeal gives it real texture and depth, while buttermilk and a touch of honey keep the interior moist and just barely sweet. For anyone navigating an oat sensitivity, cornbread is often the safer alternative to wheat-heavy baked goods — but it's still worth double-checking your cornmeal and flour labels for shared-facility warnings, since cross-contact can sneak in. Every ingredient here is naturally free of oats, so with careful sourcing you can bake with total confidence. 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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