Chicken Free Classic Cornbread
Few things hit the way a wedge of golden cornbread pulled straight from a cast iron skillet does — crispy edges, tender crumb, and that faint sweetness from just a touch of sugar. The secret here is preheating the skillet before the batter ever touches it, so that last tablespoon of butter sizzles on contact and creates an irresistible crust on the bottom and sides. Stone-ground yellow cornmeal gives this loaf real texture and depth, a noticeable step up from anything made with the finely milled stuff. Buttermilk keeps the interior moist and adds a subtle tang that balances the richness of the eggs and butter beautifully. The whole thing comes together in one bowl for the dry ingredients and one for the wet, so cleanup is genuinely easy. Serve it warm straight from the pan — it needs nothing more than 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!