Turmeric Free Classic Cornbread
Golden, crispy-edged cornbread baked in a screaming-hot cast iron skillet is one of those recipes that never gets old. The trick of preheating the skillet before the batter ever touches it creates that irresistible sizzling crust on the bottom — the kind you just can't get from a standard baking pan. Stone-ground yellow cornmeal gives every bite real texture and depth, while buttermilk keeps the crumb tender and just slightly tangy. For anyone navigating a sensitivity to turmeric, this recipe is a breath of fresh air — every single ingredient is straightforward and easy to verify, with zero spice blends or seasoning mixes that might sneak something unwanted into the mix. It's the kind of wholesome, from-scratch bake where you know exactly what went into it. Serve it warm straight from the skillet in wedges, and don't be surprised when it disappears fast.
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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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