There's something irresistible about cornbread baked in a screaming-hot skillet — that sizzle when the batter hits the pan is what gives this loaf its deeply golden, almost crackly crust. Sweet corn flavor takes center stage here, balanced with just a touch of sugar and a rich, tangy backbone from buttermilk that keeps every bite moist and tender. The center stays soft and custardy while the edges crisp up beautifully, pulling away from the sides of the pan for that perfect wedge-cut presentation. It's a straightforward one-bowl-plus-one-skillet method, so there's minimal fuss between mixing and serving. Pull it straight from the cast iron and serve warm — this one's a genuinely solid pick for a gluten free table, cornbread cravings fully satisfied.
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Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until evenly combined.
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