Rice Free Classic Skillet Cornbread
Golden, crackling edges and a tender, buttery crumb — this cast iron cornbread is the kind of thing people hover around the kitchen waiting for. The secret is preheating the skillet so that last tablespoon of butter sizzles on contact, giving the bottom and sides an irresistible crust before the batter even hits the oven. Cornmeal does the heavy lifting here, so there's no rice flour or rice-based filler needed to get a satisfying, hearty texture — just pantry staples that come together fast. Buttermilk keeps the interior moist and adds a subtle tang that balances the touch of sugar perfectly. A quick whisk, a hot pan, and about twenty minutes later you've got wedges ready to serve straight from the skillet. It pairs beautifully with chili, soups, or honestly just a generous smear of butter while it's 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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