Skillet Corn Bread



  • 2 tablespoons Crisco
  • 2 cups yellow coarse ground cornmeal
  • 4 teaspoons baking powder
  • 1/3 cup sugar, plus enough to sprinkle over the top
  • 1 teaspoon salt
  • 1 egg
  • 1 1/2 cups buttermilk
  • 1/2 cup honey
  • 3 tablespoons butter, melted
  • 2 tablespoons jalapeño pepper, minced
  • 1/2 cup pecans, roughly chopped


  1. Preheat oven to 450º F.
  2. Place a 9-inch cast-iron skillet with Crisco in the hot oven while you make the batter.
  3. Combine cornmeal, baking powder, sugar, and salt in a mixing bowl.
  4. Slowly add the egg and buttermilk to the dry ingredients, stirring just until blended.
  5. Add honey. Then add the melted butter and then stir in the jalapeños and pecans.
  6. Remove skillet from the oven and pour batter into it.
  7. Sprinkle sugar on top.
  8. Return to the oven and bake until the top is golden and a knife inserted in the center comes out clean, 20 to 25 minutes.