Pescatarian Classic Cornbread

Few things hit the way a wedge of warm, golden cornbread straight from a cast iron skillet does. The trick here is preheating that skillet before the batter ever touches it — the moment butter hits the hot pan, it sizzles and creates a deeply caramelized, crispy bottom crust that you simply cannot get any other way. Stone-ground yellow cornmeal gives the crumb real texture and a slightly nutty, earthy flavor, while buttermilk keeps everything tender and just a little tangy. The eggs and a touch of sugar round it all out into something that feels both rustic and perfectly balanced. This is the kind of recipe that works just as well alongside a bowl of chili as it does with a drizzle of honey at the breakfast table. Since every ingredient here is straightforward pantry staple or dairy, there's nothing to second-guess — just honest, satisfying baking from start to finish.

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