Oats Free Classic Cornbread
Golden, crispy-edged, and deeply savory, this cast iron cornbread is the kind of bake that disappears fast at any table. The secret to its incredible crust is preheating the skillet before the batter ever touches it — that sizzling butter the moment it hits the hot pan creates a crackling bottom layer that no baking dish can replicate. Stone-ground yellow cornmeal gives every bite real texture and a slightly nutty corn flavor that feels genuinely homemade. Buttermilk and eggs keep the interior tender and moist, while just a touch of sugar balances the savory notes without tipping it into sweet territory. For anyone avoiding oats, this recipe is naturally in the clear — every ingredient here is straightforward, with no grains or fillers that commonly sneak oats into an otherwise simple bake. It comes together in one bowl, bakes up beautifully, and goes straight from skillet to table in warm, rustic wedges.
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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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