📝 About This Recipe
This recipe honors the deep roots of Southern hospitality, delivering a savory, crumbly masterpiece with a signature golden crust. By utilizing naturally gluten-free stone-ground cornmeal and skipping the sugar, we achieve a profile that is earthy, buttery, and authentically rustic. The secret lies in a screaming-hot cast-iron skillet, which creates a crisp, fried bottom that contrasts beautifully with the moist, tender interior.
🥗 Ingredients
Dry Ingredients
- 2 cups Yellow Cornmeal (stone-ground and certified gluten-free)
- 1/2 cup Almond Flour (super-fine, to mimic the texture of wheat flour)
- 1 tablespoon Baking Powder (aluminum-free)
- 1/2 teaspoon Baking Soda
- 1 teaspoon Fine Sea Salt
Wet Ingredients
- 1 1/2 cups Full-Fat Buttermilk (at room temperature)
- 2 Large Eggs (at room temperature, lightly beaten)
- 4 tablespoons Unsalted Butter (melted and slightly cooled)
- 1 tablespoon Honey (optional, for a hint of floral depth without being 'sweet')
For the Skillet
- 2 tablespoons Bacon Drippings or Ghee (for greasing the hot skillet)
- 1 tablespoon Salted Butter (for finishing the top)
👨🍳 Instructions
-
1
Place a 10-inch cast-iron skillet on the middle rack of your oven and preheat to 425°F (220°C). Heating the skillet is crucial for that iconic Southern crust.
-
2
In a large mixing bowl, whisk together the stone-ground cornmeal, fine almond flour, baking powder, baking soda, and sea salt until thoroughly combined and no lumps remain.
-
3
In a separate medium bowl, whisk the room-temperature buttermilk with the beaten eggs and honey until the mixture is uniform.
-
4
Slowly pour the melted unsalted butter into the buttermilk mixture, whisking constantly to ensure the butter doesn't solidify into clumps.
-
5
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula, fold gently until just combined; do not overmix, as this can make the cornbread tough.
-
6
Carefully remove the hot skillet from the oven using a heavy-duty oven mitt. Drop the bacon drippings or ghee into the skillet, swirling it around to coat the bottom and the sides completely.
-
7
Immediately pour the batter into the sizzling skillet. You should hear a distinct sizzle as the edges begin to set and fry instantly.
-
8
Smooth the top quickly with your spatula and return the skillet to the oven.
-
9
Bake for 20-25 minutes, or until the top is a deep golden brown and the edges have pulled away slightly from the sides of the pan.
-
10
Insert a toothpick into the center; it should come out clean or with just a few dry crumbs attached.
-
11
Remove from the oven and immediately rub the tablespoon of salted butter over the hot surface, allowing it to melt into the crust.
-
12
Let the cornbread rest in the skillet for at least 10 minutes before slicing into wedges. This allows the internal structure to set, preventing crumbling.
💡 Chef's Tips
Always use room temperature buttermilk and eggs to ensure the melted butter doesn't seize up in the batter. If you don't have a cast-iron skillet, a heavy cake pan will work, but you will lose that signature dark, crispy bottom crust. For a more textured 'crunch,' use a coarse-grind cornmeal rather than a fine corn flour. Avoid over-mixing the batter; stop as soon as the dry streaks disappear to keep the crumb light and airy. If the top is browning too quickly, tent a piece of foil over the skillet for the last 5 minutes of baking.
🍽️ Serving Suggestions
Serve warm with a generous dollop of whipped honey butter. Pair alongside a bowl of slow-simmered pinto beans or spicy beef chili. Use leftovers for a traditional cornbread dressing or stuffing during the holidays. Drizzle a wedge with hot honey for a modern, spicy-sweet kick. Enjoy a slice crumbled into a glass of cold buttermilk—a true old-school Southern farmer's snack.