Tree Nut Free Classic Cornbread
Few things hit the way a skillet of golden cornbread fresh from the oven does — crispy edges, a tender crumb, and that faint sweetness from just a touch of sugar. The secret here is preheating the cast iron skillet so the butter sizzles the moment the batter hits the pan, creating that irresistible crust before it even goes back into the oven. Stone-ground yellow cornmeal gives every bite real texture and depth, while buttermilk keeps the interior moist and just slightly tangy. Packaged cornbread mixes can be a minefield for anyone avoiding tree nuts, since shared facilities and surprise add-ins are common — making this from-scratch version a genuinely stress-free alternative. The ingredient list is short and straightforward: pantry staples, dairy, eggs, and nothing you'd need to second-guess. Baked at a high heat and served warm straight from the skillet in wedges, this is the kind of side dish that disappears fast at any table.
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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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