Soy Free Skillet Cornbread
Golden, crackling edges and a tender, slightly sweet crumb ā this cast-iron cornbread is the kind of thing people hover around the kitchen waiting for. The secret is a screaming-hot skillet loaded with bacon fat or butter before the batter ever hits the pan, which creates that irresistible sizzle and a crust you simply cannot get from a baking dish. Stone-ground cornmeal gives it real texture and depth, while buttermilk and a touch of honey keep the interior moist and just barely sweet. Every ingredient here is straightforward pantry staple territory ā no processed shortening, no emulsifiers, no hidden soy lurking in the fat or the leavening. That matters more than you'd think, because a lot of commercial baking fats and even some buttery spreads sneak in soy derivatives that can be hard to spot on a label. This recipe keeps it clean with real butter, eggs, and dairy from start to finish. Serve it straight from the skillet in wedges with a pat of butter and a drizzle of honey, and it will disappear before it has a chance to cool down.
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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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