Hazelnut Free Classic Skillet Cornbread

There is something deeply satisfying about a skillet cornbread that comes out of the oven golden, crackling at the edges, and smelling like pure comfort. The secret here is the hot cast iron — that sizzling tablespoon of butter creates a crispy, almost lacey crust on the bottom that you simply cannot get from a baking pan. Inside, the combination of buttermilk and eggs keeps every bite tender and just slightly tangy, while the cornmeal gives it that hearty, rustic texture that makes it impossible to stop at one wedge. Tree nut allergies can make even simple baked goods stressful when store-bought options sneak in unexpected ingredients, but this recipe is built entirely from pantry staples — cornmeal, flour, butter, buttermilk, eggs — with nothing to second-guess. The batter comes together in minutes with two bowls and a whisk, so there is very little standing between you and a warm wedge straight from the pan. Serve it alongside a bowl of chili, a pot of soup, or honestly just with a generous smear of butter while it is still steaming.

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