Pistachio Free Skillet Cornbread

Total time40 min

Prep time10 min

Cook time25 min

4.9

(24)

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. Stone-ground yellow cornmeal gives it real texture and a slightly nutty corn flavor, while buttermilk keeps the crumb tender and just a little tangy. A touch of honey in the batter adds warmth without tipping it into dessert territory — it's savory enough to sit alongside a bowl of chili and sweet enough to eat plain with a pat of butter. The trick of preheating the skillet before the batter ever touches it is what creates that irresistible sizzle and crispy bottom edge that makes every wedge worth fighting over. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of pistachios and any nut-based ingredients — just honest pantry staples doing exactly what they're supposed to do. Serve it straight from the pan with extra butter and a 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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