Yeast Free Skillet Cornbread

Total time40 min

Prep time10 min

Cook time25 min

4.9

(24)

Golden, crackling edges and a tender, slightly sweet crumb — this cast-iron cornbread is the kind of thing people ask for the recipe after the very first bite. 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. Buttermilk, eggs, honey, and stone-ground cornmeal do all the heavy lifting here, so the flavor is rich and deeply satisfying without any complicated steps. Because the lift comes entirely from baking powder and baking soda rather than yeast, there's no proofing time, no waiting around, and no fermentation to worry about — just mix, pour, and bake. That also makes it a genuinely reliable choice for anyone navigating a yeast-free approach, since so many baked goods quietly rely on it. Serve the wedges straight from the skillet with a pat of butter and a drizzle of honey, and it disappears fast.

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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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