Almond Free Classic Skillet Cornbread
Few things hit the way a golden wedge of cornbread pulled straight from a cast iron skillet does — crispy on the outside, tender and just barely sweet in the middle. The secret here is preheating the skillet before the batter ever touches it, so that tablespoon of butter sizzles on contact and creates that irresistible crust right from the start. The ingredient list is refreshingly simple: cornmeal, buttermilk, eggs, flour, and a handful of pantry staples that come together in minutes. For anyone navigating tree nut concerns, this recipe is naturally free of almonds and almond-derived ingredients — no swaps needed, no label-reading anxiety, just honest comfort food. The buttermilk keeps every bite moist and adds a subtle tang that balances the sweetness of the cornmeal beautifully. Serve it straight from the skillet in wedges alongside a bowl of chili, a pot of soup, or honestly just with a little extra butter melting into the top.
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Learn more →Ingredients
8 servings
- 3 tbsp unsalted butter, divided
- 1 ½ cups yellow cornmeal
- ½ cup all-purpose flour
- 2 tbsp granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 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
Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until evenly combined.
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