Paraben 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 technique of preheating the skillet is the real secret here — that sizzle when the batter hits the pan creates an irresistible crust that a regular baking dish just can't replicate. Stone-ground yellow cornmeal gives every bite genuine texture and a slightly nutty, earthy flavor that goes way beyond the boxed stuff. Buttermilk keeps the crumb tender and adds a gentle tang that balances the richness of the butter and eggs beautifully. For anyone navigating paraben concerns, this recipe is refreshingly straightforward — every ingredient is a whole, recognizable pantry staple with no preservatives or synthetic additives hiding in the mix. The batter comes together in minutes with two bowls and a whisk, making this as low-effort as it is impressive. Serve it warm straight from the skillet in wedges and watch it disappear.
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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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