Pecan Free Skillet Cornbread
Few things hit the way a golden wedge of cornbread pulled straight from a cast-iron skillet does — crispy on the outside, tender and just barely sweet in the middle. The secret here is preheating the skillet until it's screaming hot, so the moment the batter hits the pan it starts forming that irresistible crust right away. Stone-ground yellow cornmeal gives the crumb real texture and a deep, toasty corn flavor that finely milled versions just can't match. Buttermilk keeps everything moist and adds a subtle tang that balances the touch of honey beautifully. The ingredient list is straightforward pantry stuff — cornmeal, flour, eggs, buttermilk, butter — so there's no need to scan labels for hidden nut ingredients or worry about cross-contact from mixed products. Serve it warm from the skillet with a pat of butter and a drizzle of honey, and it's honestly hard to stop at one slice.
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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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