Golden, crackling edges and a tender, slightly sweet crumb — this cast-iron cornbread is the kind of comfort food that earns a permanent spot in your rotation. The secret is a screaming-hot skillet preheated in the oven, so the moment the batter hits the pan it starts forming that irresistible crust. Stone-ground yellow cornmeal does the heavy lifting here, giving the bread real texture and a deep, toasty corn flavor that finely milled versions just can't match. A touch of honey and tangy buttermilk keep the interior moist without tipping it into cake territory. For anyone avoiding rye, this recipe is naturally straightforward — the only grain-based flour is all-purpose wheat, so there's no need to swap anything out or second-guess the ingredient list. Bacon fat adds a subtle savory depth, but unsalted butter works beautifully if you prefer. Serve it straight from the skillet with a pat of butter and an extra drizzle of honey, and watch it disappear before it even has a chance to cool.
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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.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and black pepper until evenly combined.
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