Cashew Free Classic Skillet Cornbread

Few things beat the smell of cornbread baking in a cast iron skillet, and this classic version delivers that golden, slightly crisp crust with a tender, fluffy interior that keeps everyone coming back for seconds. The batter comes together quickly with pantry staples — cornmeal, flour, buttermilk, eggs, and butter — so there's no hunting down specialty ingredients or worrying about hidden nuts lurking in a store-bought mix. The real magic happens when that last tablespoon of butter hits the screaming-hot skillet, creating an irresistible sizzle that gives the bottom its signature crunch. Buttermilk keeps the crumb moist and adds a subtle tang that balances the gentle sweetness from the sugar perfectly. The key is restraint when mixing — a slightly lumpy batter means a lighter, more tender result, so put the whisk down as soon as the dry streaks disappear. It bakes up beautifully golden in about 20 to 25 minutes and goes straight from skillet to table in rustic wedges that feel like pure comfort food. Whether you're serving it alongside a bowl of chili or just slathering it with butter on its own, this is the kind of simple, satisfying bake that earns a permanent spot in your rotation.

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