Fine yellow cornmeal gives this skillet cornbread its signature texture, with tangy buttermilk keeping the crumb moist and rich. Melted butter swirled right into a hot pan before the batter goes in creates that irresistible crisp, golden crust along the edges. A touch of sugar rounds out the flavor without tipping it into dessert territory, so it stays savory enough for chili night or a holiday spread. Baked until deep golden brown with a clean toothpick pull, this one slices into nine sturdy squares perfect for passing around the table. It's a great pick to keep in your egg free rotation whenever you're craving classic cornbread.
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Preheat the oven to 400°F (205°C). Place 1 tbsp butter in an 8x8-inch baking pan or 10-inch cast iron skillet and set it in the oven while it preheats.
Whisk together the cornmeal, gluten free flour blend, baking powder, baking soda, salt, and sugar in a large bowl until evenly combined.
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