Beef Free Classic Skillet Cornbread
Golden, crispy-edged, and deeply satisfying, this cast iron cornbread is the kind of thing that disappears from the table before it even has a chance to cool. The secret is preheating the skillet so the butter sizzles the moment the batter hits the pan, creating that irresistible crust that no baking dish can replicate. Buttermilk keeps the crumb tender and just slightly tangy, while a touch of sugar balances the savory notes without tipping it into cake territory. The whole thing comes together with pantry staples — cornmeal, flour, eggs, and a few basics — so there's no hunting for specialty ingredients. It's naturally free of any meat or animal-based proteins beyond dairy and eggs, making it an easy, crowd-pleasing addition to any meal without a second thought. Serve it straight from the skillet in rustic wedges alongside a bowl of soup, a pot of beans, or simply with a generous smear of butter while it's still warm.
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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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