Turkey Free Classic Cornbread
Golden, crackling edges and a tender, slightly sweet crumb — this cast iron cornbread is the kind of side dish that steals the show at any table. Stone-ground yellow cornmeal gives it real depth of flavor and a satisfying texture that boxed mixes just can't replicate. The trick of preheating the skillet and swirling in butter right before adding the batter creates that irresistible sizzling crust on the bottom, which is honestly the best part of the whole thing. Buttermilk and eggs keep the interior moist and rich without any fuss, and the whole batter comes together in two bowls with a quick whisk. Every single ingredient here is straightforward and meat-free by nature, so there's no need to scan labels or swap anything out — it's just simple, honest baking. Serve it warm in wedges straight from the skillet alongside a bowl of chili, a pot of beans, or honestly just a generous pat of butter.
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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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