Peanut Free Skillet Cornbread
Few things beat the smell of cornbread baking in a cast-iron skillet, and this version delivers that golden, crackling crust that only a screaming-hot pan can produce. The trick is preheating the skillet in the oven so the batter sizzles the moment it hits the surface, giving you those deeply caramelized edges with a tender, slightly sweet crumb inside. Stone-ground yellow cornmeal brings real texture and flavor here, while buttermilk keeps everything moist and adds a gentle tang that balances the honey perfectly. Every ingredient in this recipe is naturally free from peanuts and peanut-derived oils, so there's no need to scrutinize labels or worry about the sneaky cross-contact risks that can come with packaged mixes. Bacon fat or butter, a splash of honey, and a handful of pantry staples are all it takes — nothing complicated, nothing hidden. Serve it straight from the skillet in wedges with a pat of butter melting on top, and it disappears fast.
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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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