Tree Nut Free Classic Skillet Cornbread

Few things beat a golden wedge of cornbread pulled straight from a sizzling cast iron skillet, and this version delivers that crispy-edged, tender-crumbed perfection every single time. The batter comes together with pantry staples — cornmeal, buttermilk, eggs, and a little butter — so there's nothing complicated standing between you and a seriously satisfying bake. The real trick here is preheating the skillet before the batter ever touches it; that immediate sizzle when the butter hits the hot pan is what creates that irresistible crust on the bottom and sides. Cornbread can sometimes feel like a gamble at the store, with packaged mixes that sneak in unexpected additives, but this one is made entirely from scratch with ingredients you can see and trust. The buttermilk keeps the crumb moist and adds a subtle tang that balances the sweetness of the cornmeal beautifully. It bakes up golden and proud in about 20 to 25 minutes, and serving it straight from the skillet in rustic wedges is half the charm. Whether it's alongside a bowl of chili or just eaten warm with a pat of butter, this is the kind of simple, honest cooking that never goes out of style.

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