There's nothing quite like a wedge of golden skillet cornbread pulled straight from a sizzling-hot pan, and this version delivers all that craggy, buttery-edged charm. Sweet yellow cornmeal gives the crumb its signature texture and a hint of natural sweetness, while buttermilk and eggs keep the interior tender and rich. The real trick is pouring the batter into a screaming-hot skillet so the edges crisp up into that deep, caramelized crust everyone fights over. A touch of sugar and a good pinch of salt balance the flavor perfectly, and baking soda and baking powder team up for a nice, even rise. It slices clean, holds its shape, and works just as well next to a bowl of chili as it does slathered with a little extra butter and honey. This one's a reliable pick for a wheat free table, no fuss required.
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Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until evenly combined.
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