Xanthan Gum Free Classic Cornbread

Few things hit the way a wedge of warm cornbread pulled straight from a cast iron skillet does — crispy edges, tender crumb, and that faint sweetness from just a touch of sugar. This recipe leans on stone-ground yellow cornmeal as its backbone, which means the structure and texture come entirely from real, whole ingredients rather than any added binders or gums. Buttermilk and eggs do all the heavy lifting here, giving the batter richness and lift without anything artificial in the mix. The trick of preheating the cast iron and swirling in butter right before the batter goes in creates that signature sizzle and a deeply golden crust that you simply cannot fake. A light hand with the whisk — just until no dry streaks remain — keeps the crumb tender and prevents toughness. It bakes up beautifully golden in under half an hour and comes out of the pan like it was born to be served in wedges alongside a bowl of chili or a slow-cooked braise. Simple, honest, and completely satisfying.

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