Tree Nut Free Skillet Cornbread
Few things hit harder than a cast-iron skillet pulled straight from the oven, and this golden cornbread delivers that crackling, crispy edge that only a screaming-hot pan can produce. The batter comes together from pantry staples ā stone-ground cornmeal, buttermilk, eggs, a touch of honey ā so there's nothing mysterious lurking in the ingredient list. That matters when you're avoiding tree nuts, because packaged cornbread mixes and bakery versions can be surprisingly risky thanks to shared lines and undisclosed add-ins. Here, every ingredient is straightforward and easy to verify, giving you full control from bowl to table. The bacon fat (or butter, if you prefer) swirled into the hot skillet creates that signature sizzle the moment the batter hits the pan, building a crust that's almost impossibly good. A drizzle of honey and a pat of butter on a warm wedge is honestly all you need, though it's equally at home alongside a bowl of chili or a plate of barbecue. Simple, satisfying, and completely yours to trust.
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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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