Peanut 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 secret here is preheating the skillet before the batter ever touches it — that single tablespoon of sizzling butter creates an irresistible crust on the bottom that you just can't get from a baking pan. 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 — cornmeal, flour, eggs, buttermilk, butter — so there's no need to scan labels for hidden peanut-derived oils or worry about cross-contact from complex packaged mixes. It comes together in one bowl for the dry ingredients and one for the wet, making cleanup as easy as the recipe itself. Serve it in wedges straight from the skillet alongside a bowl of chili, a pot of soup, or honestly just with a generous smear of butter while it's still warm.

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