Pistachio Free Classic Cornbread
Few things hit the comfort food sweet spot quite like a skillet of golden cornbread fresh from the oven. Stone-ground yellow cornmeal gives this version a hearty, slightly coarse texture with real corn flavor that the finely milled stuff just can't match. Buttermilk and eggs keep the crumb tender and moist, while a touch of sugar balances the savory notes without tipping it into cake territory. The real magic happens when that last tablespoon of butter hits the screaming-hot cast iron — it sizzles on contact, creating a deeply crisp, almost lacy crust on the bottom that makes every wedge worth fighting over. The batter comes together in minutes with pantry staples, and the whole thing bakes up beautifully without any nuts or nut-derived ingredients anywhere near the recipe. Whether you're serving it alongside a bowl of chili or just tearing into a warm wedge with butter, this is the kind of straightforward, crowd-pleasing bake that earns a permanent spot in your rotation.
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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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