Capsaicin Free Classic Cornbread
Cornbread is one of those deeply satisfying comfort foods that should be accessible to everyone, and this cast iron version delivers everything you want — a crackling golden crust, a tender crumb, and rich buttery flavor in every bite. For anyone avoiding capsaicin, traditional cornbread is actually a natural fit, since the heat and spice that sneak into so many Southern-style recipes simply have no place here. Stone-ground yellow cornmeal gives this loaf real character and a slightly coarser texture that sets it apart from the boxed stuff. The trick of preheating the cast iron skillet and swirling in butter right before the batter goes in creates that irresistible sizzled edge that makes this version genuinely special. Buttermilk and eggs keep the interior moist and just barely tangy, balancing the gentle sweetness from the sugar. Serve it warm straight from the skillet alongside a bowl of soup, a pot of beans, or honestly just on its own with a little extra butter melting into the top.
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!