Shellfish Free Classic Cornbread
Few things hit the table quite like a wedge of golden cornbread still warm from a cast iron skillet, and this version delivers that crispy-edged, tender-crumbed perfection every single time. Stone-ground yellow cornmeal gives it real depth and a slightly rustic texture that boxed mixes just can't replicate. The trick is preheating the skillet so the butter sizzles the moment the batter hits the pan, creating that irresistible crust on the bottom and sides. Buttermilk keeps the interior moist and adds a gentle tang that balances the sweetness from just a touch of sugar. Every ingredient here is straightforward pantry staple territory — cornmeal, flour, eggs, butter — so there's nothing to second-guess when it comes to keeping your meal free from shellfish or any seafood-adjacent concerns. It bakes up beautifully in under half an hour and goes straight from oven to table in the skillet, which honestly makes it feel even more special. Serve it alongside a bowl of chili, a pot of beans, or just slathered with butter on its own.
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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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