Coconut Free Classic Cornbread
Few things hit the way a wedge of hot cornbread straight from a cast iron skillet does — crispy on the outside, tender and just barely sweet in the middle. This version keeps things beautifully simple: stone-ground yellow cornmeal, buttermilk, eggs, and a little unsalted butter are all you need to get there. The trick of preheating the skillet before the batter ever touches it creates that irresistible sizzling crust the moment you pour everything in. Coconut oil has become a trendy swap in a lot of modern cornbread recipes, but this one never calls for it — every ingredient here is straightforward and easy to verify. Buttermilk brings a gentle tang that balances the sweetness of the cornmeal, and the two-butter method (melted into the batter plus swirled into the hot pan) layers in richness without overcomplicating things. It bakes up golden and pulls away from the sides of the pan like a dream, and serving it warm right from the skillet is genuinely the only way to go.
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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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