Mushroom Free Classic Skillet Cornbread
Golden, crispy-edged, and deeply satisfying, this cast iron cornbread is the kind of comfort food that earns a permanent spot in your rotation. The secret is preheating the skillet before the batter ever touches it — that sizzling butter on contact creates an irresistible crust that no baking dish can replicate. Buttermilk keeps the crumb tender and just slightly tangy, while the cornmeal gives it that rustic, hearty texture you want in every bite. The ingredient list is refreshingly straightforward: pantry staples, real butter, eggs, and buttermilk — nothing hidden, nothing complicated. For anyone navigating a diet that excludes fungi, this recipe is naturally a safe bet since every single ingredient is clean and easy to verify at a glance. It comes together in one bowl, bakes up beautifully, and goes straight from skillet to table in wedges that are just begging to be pulled apart while still warm.
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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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