Gut Friendly Classic Cornbread
Warm, golden, and baked in a sizzling cast iron skillet, this cornbread hits that perfect balance of crispy edges and a tender, slightly crumbly crumb. Stone-ground yellow cornmeal is the star here, bringing a wholesome, minimally processed grain to the base that makes it a natural fit for anyone keeping an eye on what goes into their food. Buttermilk adds a gentle tang while also supporting a light, even rise alongside the baking powder and baking soda — no heavy additives or mystery stabilizers in sight. The ingredient list is refreshingly short and straightforward, which means you know exactly what you're eating. Pouring the batter into a preheated buttered skillet creates that irresistible sizzle and a beautifully caramelized crust that no boxed mix can replicate. Serve it warm in wedges straight from the pan alongside a bowl of soup or chili, and it's the kind of simple, satisfying comfort food that never needs an explanation.
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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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