Citrus 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 tablespoon of butter sizzles on contact and creates an irresistible crust on the bottom and sides before the batter even hits the oven. Inside, the crumb stays tender and just barely sweet, thanks to the balance of buttermilk, eggs, and a touch of sugar. Every ingredient in this recipe is naturally free of citrus, so there's no need to swap anything out or double-check labels for hidden orange or lemon derivatives. It's a straightforward, no-fuss bake that comes together in one bowl and bakes up beautifully every single time. Serve it in wedges straight from the pan alongside a bowl of chili, a pot of soup, or honestly just with a generous pat of 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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