Nightshade Free Classic Skillet Cornbread
Golden, crispy-edged cornbread straight from a cast iron skillet is one of those simple pleasures that never gets old. This version is naturally free from tomatoes, peppers, and other nightshade ingredients — no substitutions needed, just honest pantry staples doing exactly what they're supposed to do. The trick that makes this recipe special is preheating the skillet in the oven so the butter sizzles the moment the batter hits the pan, creating that irresistible crust on the bottom and sides. Buttermilk keeps the crumb tender and just slightly tangy, while the cornmeal gives it that satisfying, hearty texture. A little sugar rounds out the flavor without tipping it into dessert territory. Cut it into wedges and serve it straight from the pan — it's the kind of dish that disappears fast at the table.
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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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