Yeast Free Classic Skillet Cornbread

Golden, crispy-edged cornbread baked in a screaming-hot cast iron skillet is one of those simple pleasures that never gets old. The leavening here comes entirely from baking powder and baking soda, so there's no yeast involved at any stage — just pantry staples and a little technique. Buttermilk and eggs bring richness and a subtle tang, while that final tablespoon of butter swirled into the preheated skillet creates an irresistibly crunchy bottom crust that you simply can't get from a baking pan. The trick of heating the skillet before the batter goes in is what sets this recipe apart — the sizzle on contact means the edges start cooking immediately, giving you that signature caramelized crust. A quick stir just until the dry streaks disappear keeps the crumb tender and light rather than dense or tough. Serve it straight from the skillet in wedges while it's still warm, and don't be surprised if it disappears before it has a chance to cool.

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