Spice Free Classic Cornbread
There is something deeply satisfying about a skillet of golden cornbread pulled straight from the oven, and this version delivers exactly that kind of simple, soul-warming comfort. Stone-ground yellow cornmeal gives it a hearty, slightly coarse texture with real corn flavor, while buttermilk keeps the crumb tender and just a little tangy. The cast iron skillet trick — preheating it in the oven and swirling in butter right before the batter goes in — creates those irresistible crispy, buttery edges that make every wedge worth fighting over. With nothing but pantry staples like flour, eggs, and a touch of sugar, the ingredient list is refreshingly short and completely free of any herbs, peppers, or seasonings that could cause a reaction or ruin a sensitive palate. This is the kind of recipe that works beautifully alongside a bowl of soup, a plate of roasted chicken, or honestly just a generous smear of butter on its own. Clean, classic, and genuinely delicious — it proves that the best cornbread never needed anything extra to begin with.
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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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