Seed Oil 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 keeps things clean and honest — real butter, buttermilk, eggs, and cornmeal, with zero industrial oils anywhere in sight. So many boxed mixes and even bakery versions sneak in canola, soybean, or vegetable oil blends, which makes a from-scratch skillet like this genuinely refreshing. The trick to that irresistible crust is preheating the cast iron before the batter ever touches it — when that last tablespoon of butter hits the hot pan, it sizzles and foams, creating a bottom crust that's almost impossibly good. The inside stays tender and just barely sweet, making it equally at home next to a bowl of chili or a plate of eggs. Cut it into wedges right from the pan and watch it disappear.
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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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