This skillet cornbread gets its signature tang from buttermilk, whisked together with eggs and melted butter for a batter that's rich, moist, and just sweet enough. Fine yellow cornmeal gives it that classic gritty-tender crumb, while a hot buttered pan creates a deeply golden, crackly crust the moment the batter hits it. Baked until the edges pull away and the center sets clean, this loaf slices into nine generous squares perfect for pulling apart at the table. It's a satisfying, no-fuss side that fits easily into a vegetarian spread, whether you're serving it alongside a pot of chili or slathering it with honey and butter fresh out of the oven. Simple pantry staples and a quick mix-and-bake method make this one a reliable go-to for weeknight dinners or weekend gatherings alike.
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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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