Cinnamon Free Classic Cornbread
Golden, crackly-edged cornbread baked in a screaming-hot cast iron skillet is one of those recipes that never gets old. The trick of preheating the skillet before the batter ever touches it creates that irresistible sizzling crust the moment the two meet — it's pure magic and it costs you nothing extra. Stone-ground yellow cornmeal gives the crumb real texture and a slightly nutty, toasty flavor that boxed mixes just can't replicate. Buttermilk keeps everything tender and moist inside while the edges go beautifully deep golden brown. For anyone avoiding warm spices, cornbread is already a natural fit — this recipe sticks to the essentials with zero spice blends, no hidden seasonings, and a short, clean ingredient list you can read at a glance. A touch of sugar balances the tang of the buttermilk without tipping into dessert territory, and the whole thing comes together in one bowl before landing on your table warm, wedged straight 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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