Vegetarian Skillet Cornbread

Total time40 min

Prep time10 min

Cook time25 min

Stone-ground yellow cornmeal gives this skillet cornbread its signature crumbly-yet-tender texture, while a hot cast-iron skillet gets it crackling-crisp around every edge. The batter comes together fast — just whisk, pour, and let the oven do the work — resulting in a golden top and a toothpick-clean center in under half an hour. A touch of honey rounds out the cornmeal's natural sweetness, balanced by black pepper and salt for real depth of flavor. Sliced into wedges straight from the pan, it's rustic, satisfying comfort food perfect alongside soups, stews, or a weeknight dinner. It's a reliable, crowd-pleasing option for a vegetarian table.

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Ingredients

8 servings

2 tbsp bacon fat butter or unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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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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