Soy Free Classic Skillet Cornbread

There is something deeply satisfying about a skillet of golden cornbread pulled straight from the oven, and this cast iron version delivers that crispy-edged, tender-crumbed perfection every single time. The ingredient list is refreshingly simple — cornmeal, buttermilk, eggs, butter, and a handful of pantry staples — which means there is no need to scrutinize labels for hidden soy derivatives that sneak into so many packaged baked goods. The real magic here is the hot cast iron skillet: dropping that last tablespoon of butter into a sizzling-hot pan creates an irresistibly crunchy bottom crust that you just cannot get from a baking dish. A touch of sugar balances the savory notes without tipping it into dessert territory, and the buttermilk keeps every bite moist and slightly tangy. Cutting it into wedges and serving straight from the skillet makes it feel like a proper occasion, even on a weeknight. Pair it with a bowl of chili, a pot of soup, or honestly just a generous smear of butter — it holds its own either way.

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