Emulsifier Free Classic Cornbread
Golden, crispy-edged cornbread baked in a screaming-hot cast iron skillet is one of those simple pleasures that never gets old. The magic here is in the technique — preheating the skillet and swirling in butter right before the batter goes in creates that irresistible crust that crackles when you cut into it. Every ingredient in this recipe is exactly what it sounds like: stone-ground cornmeal, buttermilk, eggs, butter, and a handful of pantry staples — no additives, no stabilizers, nothing you'd need to decode on a label. For anyone navigating emulsifier sensitivities, packaged cornbread mixes and store-bought versions are notoriously tricky territory, but this one keeps things completely clean and straightforward. The buttermilk brings a gentle tang and tender crumb, while the eggs do all the binding work naturally. Serve it warm straight from the pan in rustic wedges, and don't be surprised if it disappears before it has a chance to cool.
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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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