Honey Free Classic Skillet Cornbread
Few things hit the table quite like a cast iron skillet of golden, steaming cornbread fresh from the oven. This version keeps things beautifully straightforward — cornmeal, buttermilk, eggs, a little sugar, and butter are all you need to get there. Many store-bought mixes and restaurant-style recipes sneak in honey or honey-based sweeteners for that subtle sweetness, but here granulated sugar does the job perfectly, so there's nothing to second-guess. The real magic happens when that last tablespoon of butter hits the screaming-hot skillet — it sizzles and foams on contact, creating a deeply golden, almost crispy crust on the bottom that you simply can't get any other way. The batter comes together in minutes, and the oven does the heavy lifting from there. Cut it into wedges and serve it straight from the pan while it's still warm, and watch it disappear fast.
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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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