Brazil Nut Free Classic Cornbread
Few things hit like a wedge of golden cornbread pulled straight from a cast iron skillet, still steaming and crackling at the edges. Stone-ground yellow cornmeal gives this version a satisfying texture and a deeper, nuttier corn flavor than anything you'd get from a box mix. The trick of preheating the skillet and swirling in that last tablespoon of butter before the batter goes in creates an irresistibly crisp, almost lacy crust on the bottom — it's the detail that separates good cornbread from great cornbread. Buttermilk keeps the crumb tender and just slightly tangy, balancing the gentle sweetness from the sugar. For anyone navigating tree nut allergies or sensitivities, this recipe is refreshingly straightforward — every ingredient is a simple pantry staple with no hidden blends or specialty products to scrutinize. Just mix, pour, bake, and serve warm in wedges right from the pan.
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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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