Golden, crackly-edged cornbread baked in a screaming-hot cast iron skillet is one of those recipes that feels both rustic and deeply satisfying. The secret to that irresistible crust is preheating the skillet before the batter ever touches it — that sizzle when you pour it in is the sound of perfection in the making. Stone-ground yellow cornmeal gives every bite real texture and a slightly nutty, earthy sweetness that finely milled versions just can't match. Buttermilk keeps the crumb tender and moist while adding a gentle tang that balances the richness of the butter. For anyone avoiding rye, this recipe is naturally a great fit — it relies on cornmeal and all-purpose flour with zero rye-containing grains in sight, so there's no need to swap anything out or second-guess the ingredient list. Serve it warm straight from the pan in thick wedges 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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Learn more →8 servings
Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
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