Beef Free Classic Cornbread
Few things hit the comfort food sweet spot quite like a skillet of golden cornbread fresh from the oven. This version leans on stone-ground yellow cornmeal for real texture and flavor — none of that boxed mix softness — and the cast iron method is what makes it truly special. Preheating the skillet and swirling in butter right before the batter goes in creates an almost fried, crackling crust on the bottom that you simply cannot get from a baking dish. Buttermilk and eggs keep the interior tender and just slightly rich, while a touch of sugar balances the savory notes without tipping it into cake territory. The whole thing is built from pantry staples and dairy, so there's nothing here that raises any concern for those avoiding beef or beef-derived ingredients — just clean, simple baking. Serve it warm in wedges straight from the pan alongside a bowl of chili, a pot of beans, or honestly just a generous smear 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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