This skillet cornbread bakes up golden and craggy-edged, with a tender, slightly sweet crumb thanks to a hit of sugar and a rich pour of buttermilk. Fine yellow cornmeal gives it that classic hearty texture, while melted butter folded into the batter keeps every bite moist and just a little rich. The trick of pouring batter into a screaming-hot buttered pan gives you that irresistible crisp, caramelized bottom crust people fight over. Whisk it together in two bowls, pour, and bake — no fussy technique, just a straightforward, satisfying loaf you can pull off any night of the week. It's a solid pick when you're watching sodium, letting the corn flavor and buttery richness do the work instead of a heavy hand with the shaker. Cut into nine squares, it's perfect alongside chili, greens, or just a smear of something sweet.
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Preheat the oven to 400°F (205°C). Place a 9×9-inch baking pan or 10-inch cast iron skillet in the oven while it preheats.
In a large bowl, whisk together the cornmeal, gluten free flour, baking powder, salt, and sugar until evenly combined.
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