Sesame Free Skillet Cornbread

Total time40 min

Prep time10 min

Cook time25 min

4.9

(24)

Few things hit harder than a golden wedge of cornbread pulled straight from a sizzling cast-iron skillet. The combination of stone-ground cornmeal, tangy buttermilk, and a touch of honey gives this one a slightly sweet, deeply savory flavor with a crust that crackles when you cut into it. Bacon fat is the secret weapon here — swirled into a screaming-hot skillet right before the batter goes in, it creates those impossibly crisp, lacy edges that make cast-iron cornbread legendary. Every ingredient in this recipe is naturally free of sesame, so there's no need to scrutinize labels or worry about hidden tahini or sesame oil sneaking into the mix the way it sometimes does in store-bought mixes and restaurant versions. The method is straightforward — whisk the dry ingredients, whisk the wet, fold them together, and let the oven do the rest. Serve it warm with a pat of butter and a drizzle of honey and it's honestly hard to stop at one slice.

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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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