Seed Oil Free Skillet Cornbread
Few things hit harder than a wedge of golden cornbread pulled straight from a screaming-hot cast-iron skillet. This version keeps things clean and honest ā stone-ground cornmeal, buttermilk, eggs, real butter, and a touch of honey are all you need to get there. No canola, no vegetable shortening, no mystery oils hiding in the ingredient list. Bacon fat or butter goes into the skillet before the batter, creating that irresistible crispy, lacquered crust that makes cast-iron cornbread so legendary. The buttermilk and baking soda work together to give the crumb a tender, slightly tangy lift that balances the sweetness of the honey perfectly. It comes together in one bowl, bakes up in under half an hour, and lands on the table looking like something from a Southern diner ā serve it with extra butter and a drizzle of honey and watch it disappear.
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Learn more āIngredients
8 servings
- 2 tbsp bacon fat butter or unsalted butter
- 1 Ā½ cups stone-ground yellow cornmeal
- Ā½ cup all-purpose flour
- 1 tsp baking powder
- Ā½ tsp baking soda
- 1 tsp kosher salt
- Ā¼ tsp black pepper
- 1 Ā½ 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 425Ā°F (220Ā°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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