Cinnamon 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 hot skillet technique is the real secret here — that single tablespoon of butter sizzles on contact, creating an irresistibly crunchy bottom crust while the inside stays tender and moist. Buttermilk and eggs give the crumb a rich, slightly tangy depth that makes every wedge feel satisfying without being heavy. The ingredient list is refreshingly short and straightforward, which is great news for anyone navigating spice sensitivities — there's no warm spice blend hiding in the mix, just honest, savory cornbread the way it should be. Many boxed or bakery versions sneak in unexpected seasonings, so making it from scratch like this puts you fully in control of what goes into the pan. Serve it straight from the skillet alongside a bowl of chili, a pot of soup, or just with a generous pat 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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