Macadamia Free Classic Cornbread
There is something deeply satisfying about a skillet of golden cornbread pulled straight from the oven, and this cast iron version delivers that rustic, crackling-edged perfection every single time. Stone-ground yellow cornmeal gives it real texture and a slightly nutty corn flavor, while buttermilk keeps the crumb tender and just a little tangy. The trick of preheating the cast iron skillet and adding butter right before the batter goes in creates that irresistible sizzling crust on the bottom — the kind you just can't get from a regular baking pan. With nothing but pantry staples like flour, eggs, and a touch of sugar, this recipe is refreshingly straightforward and completely free from tree nuts of any kind, so there's no need to scrutinize labels or worry about cross-contact from specialty nut ingredients. It bakes up deep golden brown with edges that pull away from the pan just enough to tell you it's ready. Serve it warm in wedges straight from the skillet alongside soup, chili, or honestly just a generous pat of butter.
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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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