Chestnut Free Classic Cornbread
Golden, crispy-edged, and deeply satisfying, this cast iron cornbread is the kind of comfort food that earns a permanent spot in your recipe rotation. Stone-ground yellow cornmeal gives it real texture and a slightly nutty, earthy flavor that boxed mixes just can't replicate. The trick of preheating the skillet and swirling in butter before the batter hits the pan creates that irresistible sizzling crust on the bottom — it's a small step that makes a huge difference. Buttermilk and eggs keep the crumb tender and moist without weighing it down, so every wedge holds together beautifully. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients — every component is straightforward pantry staple territory with no hidden surprises. Serve it warm straight from the skillet alongside a bowl of chili, a pot of soup, or honestly just with a generous pat of butter and nothing else.
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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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