Almond Free Classic Cornbread
Few things hit the way a skillet of golden cornbread pulled straight from the oven does — crispy edges, tender crumb, and that deep, toasty aroma filling the whole kitchen. This version is built on stone-ground yellow cornmeal and buttermilk, which give it real flavor and a satisfying, slightly dense texture that packaged mixes just can't match. The cast iron skillet is the secret weapon here: preheating it before the batter goes in creates that signature sizzling crust the moment the butter hits the pan. There are no nut-based flours, almond milk swaps, or any of the trendy add-ins that can make a simple recipe feel risky — just straightforward pantry staples you can trust. Whisking the wet and dry ingredients together without overmixing keeps the interior soft and moist, while the high oven heat locks in that gorgeous golden top. Serve it warm in wedges right from the skillet alongside chili, soup, or honestly just a generous pat of butter.
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Learn more →Ingredients
8 servings
- 3 tbsp unsalted butter, divided
- 1 ½ cups stone-ground yellow cornmeal
- ½ cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp fine salt
- 1 ¼ cups buttermilk
- 2 large eggs
Instructions
- 1
Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
- 2
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
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