Pork Free Classic Cornbread
Few things hit the comfort food sweet spot quite like a skillet of golden cornbread pulled straight from the oven. This version leans on stone-ground yellow cornmeal for real texture and a slightly nutty depth that boxed mixes just can't replicate. Buttermilk and eggs keep the crumb tender and moist, while a generous knob of butter swirled into a screaming-hot cast iron skillet creates those irresistible crispy edges that make every wedge worth fighting over. The whole lineup — cornmeal, flour, buttermilk, eggs, butter — is naturally free of pork and any pork-derived ingredients, so there's nothing to second-guess before you dig in. Preheating the skillet is the secret move here: it gives the batter an instant sear the moment it hits the pan, building that gorgeous crust before the oven even finishes the job. The result is deep golden on top, lacy and crunchy on the bottom, and pillowy soft in the middle. Serve it warm in wedges straight from the pan 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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