Paraben 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 the kind of thing that disappears before it even has a chance to cool. The secret is a screaming-hot skillet preheated in the oven, so the moment the batter hits the pan it sizzles and forms that irresistible crust that sets this style of cornbread apart from anything baked in a standard pan. 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 paraben sensitivities, the beauty here is in how straightforward the ingredient list is — whole pantry staples like eggs, flour, and butter with no processed additives or preservatives that tend to sneak into packaged baked goods. Bacon fat adds a subtle savory richness, but unsalted butter works just as well if that's what you have on hand. Serve it straight from the skillet in wedges with a pat of butter and a drizzle of honey, and it's honestly hard to imagine a more satisfying bite.

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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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