Walnut Free Classic Skillet Cornbread
Golden, crackling edges and a tender, buttery crumb — this cast iron cornbread is pure comfort food done right. The hot skillet technique is the real secret here: sliding the batter into a preheated pan coated with sizzling butter creates that irresistible crust that sets this version apart from anything baked in a standard pan. The ingredient list is refreshingly straightforward — cornmeal, buttermilk, eggs, butter, and a few pantry staples — so there's no need to scan labels or worry about hidden nut additions sneaking in. Cornbread recipes can sometimes call for mix-ins or toppings that introduce unexpected allergens, but this one keeps things clean and classic from start to finish. The buttermilk adds a subtle tang that balances the sweetness of the sugar, and the batter comes together in minutes with just two bowls and a whisk. Serve it straight from the skillet in warm wedges alongside chili, soup, or a simple weeknight dinner and watch it disappear fast.
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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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