Nutmeg Free Classic Skillet Cornbread

Golden, crispy-edged cornbread straight from a cast iron skillet is one of those simple pleasures that never gets old. The hot skillet technique is the real secret here — that sizzle when the batter hits the buttered pan creates an irresistible crust that you just can't get from a baking dish. Buttermilk keeps the crumb tender and just slightly tangy, while the cornmeal gives every bite that satisfying, hearty texture. The ingredient list is refreshingly short and straightforward, which means there's no need to scan labels or worry about hidden spices sneaking in where they don't belong. A lot of classic quick breads and savory baked goods lean on warm spice blends that can be hard to avoid, but this recipe keeps things clean — just pantry staples doing exactly what they're supposed to do. It comes together in one bowl, bakes up beautifully, and goes with just about everything from a bowl of chili to a simple weeknight soup.

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