Chestnut Free Classic Skillet Cornbread
Golden, crispy-edged cornbread straight from a cast iron skillet is one of those simple pleasures that never gets old. The technique here is the real secret — preheating the skillet and swirling in butter right before the batter hits the pan creates that irresistible sizzle and a deeply caramelized crust you just can't get from a baking dish. Buttermilk keeps the crumb tender and just slightly tangy, while the combination of cornmeal and a touch of flour gives it the perfect balance of rustic texture and structure. Every ingredient in this recipe is straightforward pantry staple territory, so there's no need to scrutinize labels for unexpected tree-derived additives or fillers that can sneak into packaged baked goods. The batter comes together in minutes with just two bowls and a whisk, making this as low-effort as comfort food gets. Cut it into wedges and serve it warm right from the pan — it's the kind of side dish that disappears fast.
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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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