Caffeine Free Classic Cornbread
Few things hit the way a wedge of warm cornbread pulled straight from a cast iron skillet does — golden, slightly crisp on the outside, and tender all the way through. Stone-ground yellow cornmeal gives this version real depth and a satisfying texture that boxed mixes just can't match. Buttermilk and eggs keep the crumb moist, while a touch of sugar balances the savory notes without tipping it into dessert territory. The hot-skillet technique is the real secret here — melting that last tablespoon of butter directly in the preheated pan creates an irresistible sizzled crust the moment the batter hits. Every single ingredient in this recipe is naturally free of caffeine, so there's nothing to second-guess or swap out. It's the kind of straightforward, feel-good baking that belongs in regular rotation, whether you're serving it alongside a bowl of chili or just eating it warm with a little extra butter.
About FigFig 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 →Ingredients
8 servings
- 3 tbsp unsalted butter, divided
- 1 ½ cups stone-ground yellow cornmeal
- ½ cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp fine salt
- 1 ¼ cups buttermilk
- 2 large eggs
Instructions
- 1
Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
- 2
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!