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12 Jan

Classic Skillet Cornbread Recipe


Don’t expect something sweet and muffiny here. We follow the three tenets of traditional Southern cornbread: There's no sugar added, there's no flour (only course-ground cornmeal), and there's no better way to bake it than in a cast-iron skillet. This rustic cornbread is sturdy and dry and meant to be dunked, like say in this beef chili. Serve it with this hot honey butter. See more Super Bowl recipes here.


2½ cups coarse-grind cornmeal

1¼ teaspoons baking soda

1¼ teaspoons kosher salt

1 large egg

1⅔ cups buttermilk

2 tablespoons bacon fat, lard, or unsalted butter

Hot Honey Butter (for serving)

Special Equipment

A 10-inch-diameter cast-iron skillet

RECIPE PREPARATION Preheat oven to 375°. Set dry skillet over low heat to heat while you make the batter. Whisk cornmeal, baking soda, and salt in a medium bowl....
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