Turkey 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 secret here is preheating the skillet before the batter ever touches it — that single tablespoon of sizzling butter creates an irresistibly crunchy bottom crust that you just can't get from a baking pan. Buttermilk keeps the crumb tender and just slightly tangy, while the cornmeal gives every bite that satisfying, hearty texture. A touch of sugar rounds out the flavor without tipping it into dessert territory. This is a completely meat-free recipe built entirely from pantry staples — cornmeal, flour, eggs, and dairy — so there's nothing to swap out or work around. Serve it in wedges straight from the skillet while it's still warm, and don't be surprised if it disappears before it has a chance to cool.
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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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