Rice 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 people ask for the recipe after the first bite. The secret is a screaming-hot skillet loaded with bacon fat or butter before the batter ever hits the pan, which creates that irresistible crust that store-bought mixes simply cannot replicate. Stone-ground yellow cornmeal does the heavy lifting here, giving the bread real texture and a deep, earthy corn flavor that pairs beautifully with the tang of buttermilk and a touch of honey. For anyone navigating a rice-free kitchen, this is a genuinely satisfying alternative to grain-based sides that often sneak rice flour into the mix — every ingredient here is straightforward and easy to verify. The batter comes together in minutes with two bowls and a spatula, and the oven does the rest while your skillet works its magic. Serve it straight from the pan in wedges with a pat of butter melting into the warm surface, and maybe an extra drizzle of honey if you're feeling generous.

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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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