Peanut Free Classic Cornbread

Few things hit the comfort food sweet spot quite like a skillet of golden cornbread fresh from the oven. This version uses stone-ground yellow cornmeal for a slightly coarser, more rustic crumb that has real texture and depth — nothing like the cakey, overly sweet stuff from a box mix. Buttermilk keeps the interior tender and adds a gentle tang that balances the butter beautifully. The real trick here is preheating the cast iron skillet before the batter ever touches it — that sizzle when the butter hits the hot pan is what creates those irresistibly crispy, lacy edges that make every wedge worth fighting over. The ingredient list is refreshingly short and straightforward, so there's no need to scan labels or worry about hidden additives sneaking in. It comes together in one bowl for the dry ingredients and one for the wet, making cleanup almost as satisfying as the eating. Serve it warm straight from the skillet alongside a bowl of chili, a pot of soup, or honestly just with a generous smear of butter on its own.

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