Eggless Classic Skillet Cornbread

Total time35 min

Prep time10 min

Cook time25 min

There's nothing quite like cornbread baked in a screaming-hot cast iron skillet, and this version delivers all the crackly-edged, golden-topped magic you want from the classic. Cornmeal gives it that signature hearty texture and a touch of sweetness, while tangy buttermilk keeps the crumb soft and moist all the way through. Melting butter into the skillet before the batter goes in is the trick behind those crisp, almost-fried edges that pull away from the pan as it bakes. Sliced into wedges and served straight from the skillet, it's rustic, buttery, and perfect alongside chili or a pot of beans. This one's a solid pick for an egg free table, no fuss required to enjoy that same craggy, golden slice.

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Ingredients

8 servings

3 tbsp unsalted butter, divided
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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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
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.

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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