Pecan 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 sizzling tablespoon of 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 it that satisfying, hearty texture that holds up to a bowl of chili or a drizzle of honey. Every ingredient in this recipe is straightforward pantry staple territory, so there's no need to scan labels or worry about hidden nut ingredients sneaking in. The batter comes together in minutes with two bowls and a whisk — no mixer, no fuss, no stress. Served in wedges right from the pan, it's the kind of crowd-pleasing side dish that disappears fast and leaves everyone reaching for seconds.
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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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