Pecan Free Classic Cornbread

There is something deeply satisfying about a skillet of cornbread pulled straight from the oven, golden and crackling at the edges. This version leans on stone-ground yellow cornmeal for real corn flavor and a slightly rustic texture that boxed mixes just can't replicate. Buttermilk and eggs keep the crumb tender and moist, while a hot cast iron skillet does the heavy lifting — that sizzling butter the moment the batter hits the pan is what creates that irresistible crispy bottom crust. The dry ingredients are straightforward pantry staples, so there's no need to scan labels or worry about hidden nut ingredients sneaking into your bake. Preheating the skillet is the one technique worth committing to memory, because it's the difference between a flat, pale loaf and one with a deeply bronzed, almost caramelized base. Cut it into wedges and serve it warm right from the pan — alongside a bowl of chili, a pot of beans, or honestly just with a little extra butter melting into the top.

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