Turmeric Free Skillet Cornbread
Golden, crackling edges and a tender, slightly sweet crumb ā this cast-iron cornbread is pure comfort food done right. The secret is preheating the skillet until it's screaming hot, so the batter sizzles the moment it hits the pan and forms that irresistible crust you just can't get from a baking dish. Buttermilk keeps the interior moist and just a little tangy, while a touch of honey in the batter adds warmth without tipping it into dessert territory. For anyone avoiding turmeric, this recipe is naturally in the clear ā every ingredient here is a straightforward pantry staple with no spice blends or seasoning mixes that might sneak it in. Bacon fat is the traditional choice for greasing the skillet and adds a subtle savory depth, though unsalted butter works beautifully if you prefer. Serve it straight from the pan in wedges with a pat of butter melting into the top, and it's honestly hard to imagine a more satisfying side for soups, stews, or just about anything else on the table.
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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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