Citric Acid Free Classic Cornbread
Warm, golden, and crackling at the edges, this cast iron cornbread is pure comfort food done right. For anyone avoiding citric acid, packaged mixes and store-bought versions can be a minefield — hidden additives and preservatives sneak in where you least expect them. This recipe keeps things beautifully simple: stone-ground cornmeal, buttermilk, eggs, butter, and a handful of pantry staples, nothing more. The trick of preheating the skillet before the batter ever touches it gives you that irresistible crispy bottom crust that a baking pan just can't replicate. A swirl of butter in the hot cast iron sizzles on contact, sealing in moisture while the top bakes to a deep, burnished gold. Every ingredient here is straightforward and easy to verify, so you can cook with confidence and focus on what matters — getting to that first warm wedge.
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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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