Chicken Free Classic Skillet Cornbread
Golden, crispy-edged cornbread baked in a screaming-hot cast iron skillet is one of those simple pleasures that never gets old. The secret is preheating the skillet before the batter ever touches it — that sizzle when the butter hits the pan is exactly what creates that irresistible crust on the bottom and sides. Inside, the crumb stays tender and just barely sweet, thanks to the balance of buttermilk, eggs, and a touch of sugar working together with the cornmeal. This is a completely meat-free recipe by nature, built entirely from pantry staples and dairy, so there's nothing to swap or second-guess. Pouring the batter straight into the hot skillet and getting it back into the oven quickly is the one move that makes all the difference — don't dawdle. Serve it in wedges straight from the pan while it's still warm, and it pairs beautifully with soups, stews, chili, or honestly just a generous smear of butter on its own.
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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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