Nutmeg Free Classic Cornbread
Golden, crackling edges and a tender, slightly tangy crumb — this cast iron cornbread is the kind of thing that disappears from the table before it even has a chance to cool. The secret is preheating the skillet so the butter sizzles the moment the batter hits the pan, creating that irresistible crust that no baking dish can replicate. Stone-ground yellow cornmeal gives it real depth and texture, while buttermilk keeps every bite moist without making it heavy. A touch of sugar balances the savory notes just enough without tipping into sweet territory. So many classic cornbread recipes sneak in warm spices that can be hard to avoid if you're buying a mix, but this one keeps things clean — every ingredient is straightforward and easy to verify. It comes together in one bowl, bakes up beautifully, and goes with everything from a bowl of chili to a simple weeknight roast chicken.
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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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