Black Pepper Free Classic Cornbread

Few things hit the way a wedge of warm cornbread straight from a cast iron skillet does — golden, slightly crisp on the outside, and tender all the way through. This version leans on stone-ground yellow cornmeal for real corn flavor and buttermilk for that subtle tang that makes every bite feel complete. The trick of preheating the skillet and swirling in butter right before the batter goes in creates an almost-fried crust on the bottom that is genuinely hard to beat. Because the whole recipe is built around pantry staples like flour, eggs, baking powder, and salt, there is nothing hiding in the ingredient list that could cause a problem for anyone avoiding black pepper — no spice blends, no seasoning shortcuts, just clean and straightforward baking. It is the kind of recipe where you control every single thing that goes into the pan, which matters more than people realize when even a pinch of the wrong spice can derail a meal. Serve it warm in wedges right from the skillet and watch it disappear before it even has a chance to cool down.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →