Citric Acid 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 last tablespoon of butter sizzles on contact, creating an irresistibly crunchy bottom crust while the inside stays tender and just barely sweet. Avoiding citric acid can be trickier than it sounds, since it hides in a surprising number of packaged mixes and commercial baked goods as a preservative or leavening aid. This recipe keeps things completely clean with straightforward pantry staples — cornmeal, flour, buttermilk, eggs, butter, and basic leaveners — so there's nothing to second-guess on the label. The buttermilk brings a gentle tang and helps the baking soda do its job, giving you a beautifully risen loaf without any additives you'd rather avoid. Serve it straight from the pan in rustic wedges alongside a bowl of soup, a pot of chili, or honestly just with a little extra butter melting into the warm surface.
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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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