Soy Free Classic Cornbread
Few things hit the way a wedge of hot cornbread straight from a cast iron skillet does — crispy edges, a tender crumb, and that deep golden top that practically begs for a pat of butter. The secret here is preheating the skillet before the batter ever touches it, so the moment it hits the pan, it starts building that irresistible crust. Stone-ground yellow cornmeal gives the crumb real texture and a slightly nutty, earthy flavor that finely milled versions just can't match. Buttermilk keeps everything moist and adds a gentle tang that balances the sweetness from the sugar. The ingredient list is refreshingly straightforward — butter, eggs, cornmeal, flour, and pantry staples — with absolutely nothing hidden that could sneak soy into your meal. Many packaged cornbread mixes rely on soy-based oils or additives, so making it from scratch like this puts you fully in control. Serve it warm from the skillet alongside chili, soup, or honestly just 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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