Seeds 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 batter comes together quickly with pantry staples — cornmeal, flour, buttermilk, and eggs — and every single ingredient is naturally free from seeds, so there's no label-scanning or substitution stress involved. The real magic here is the hot skillet technique: preheating the cast iron and swirling in butter right before the batter goes in creates that irresistible sizzle and a deeply golden crust you just can't get from a baking pan. Buttermilk keeps the crumb tender and just slightly tangy, while the touch of sugar balances everything out without tipping it into cake territory. Once it's out of the oven and cooled for a few minutes, you cut it right in the skillet and serve it in rustic wedges — no fuss, no extra dishes. It's the kind of side dish that disappears fast alongside a bowl of chili or a big pot of soup.
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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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