Eggless Classic Cornbread

Total time35 min

Prep time10 min

Cook time25 min

Stone-ground yellow cornmeal gives this skillet cornbread its signature hearty texture and rustic flavor, while a hot cast iron pan creates those irresistible crispy, golden-brown edges. The batter comes together quickly with buttermilk adding tang and moisture to every bite, and just a touch of sugar rounds out the flavor without making it taste like dessert. Baking at high heat in a preheated skillet is the secret to that deep golden crust and tender, slightly crumbly center. Once it's out of the oven, let it rest just five minutes before slicing into wedges — it's best enjoyed warm, straight from the pan. This one's a solid pick for an egg free table, delivering all the classic cornbread comfort you're after.

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Ingredients

8 servings

3 tbsp unsalted butter, divided
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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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
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.

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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