Seed Oil Free Classic Cornbread
Most store-bought cornbread mixes and boxed versions sneak in canola, soybean, or vegetable oil without a second thought, making them a hard pass if you're keeping refined seed oils out of your kitchen. This version keeps things beautifully simple — real unsalted butter does all the heavy lifting, giving the crumb a rich, slightly nutty flavor that no neutral oil could ever match. Stone-ground yellow cornmeal brings genuine texture and a rustic depth, while buttermilk and eggs keep the interior moist and tender without any shortcuts. The real magic happens when you pour the batter into a screaming-hot cast iron skillet coated in that last tablespoon of sizzling butter — the edges crisp up instantly into something almost lacy and irresistible. That golden crust, the slightly crumbly center, the smell filling your kitchen — it's the kind of cornbread that makes people ask for the recipe before they've even finished their first wedge. Serve it warm straight from the skillet 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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