Walnut Free Skillet Cornbread

Total time40 min

Prep time10 min

Cook time25 min

4.9

(24)

Few things beat the smell of cornbread baking in a cast-iron skillet, and this version delivers a golden, crackling crust with a tender, slightly sweet crumb that's hard to resist. The secret is preheating the skillet until it's screaming hot before the batter ever touches it — that sizzle the moment you pour it in is what creates that irresistible crispy bottom. Stone-ground yellow cornmeal gives it real texture and depth, while buttermilk keeps the interior moist and just a little tangy. A touch of honey in the batter adds warmth without tipping it into dessert territory, and serving it with extra butter and honey on the side is absolutely worth it. Every ingredient here is straightforward pantry staple territory — no nut-based oils, no mixed bags of trail-mix add-ins, no reason to second-guess the label. Cut it into wedges and serve it straight from the pan while it's still warm, because that's honestly the only way to do it justice.

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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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