Brazil Nut Free Classic Skillet Cornbread

Few things beat a golden wedge of cornbread pulled straight from a sizzling cast iron skillet, and this version delivers that crispy-edged, tender-crumbed perfection every single time. The batter comes together from a short list of pantry staples — cornmeal, buttermilk, eggs, and butter — so there's no hunting through ingredient labels or worrying about hidden tree nut cross-contamination from packaged mixes. The real trick here is preheating the skillet before the batter ever touches it; that single tablespoon of butter hits the hot pan and foams on contact, creating an irresistibly crunchy bottom crust that a standard baking dish simply can't replicate. Buttermilk keeps the crumb moist and adds a subtle tang that balances the gentle sweetness from just a touch of sugar. A quick stir until the dry streaks disappear — no more — keeps the texture light rather than dense or gummy. Serve it straight from the pan in wedges alongside a bowl of chili, a pot of beans, or honestly just with a little extra butter melting into the warm surface.

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