Fructose Free Classic Cornbread
Golden, crispy-edged cornbread straight from a cast iron skillet is one of those simple pleasures that never gets old. The hot skillet technique is the real secret here — that last tablespoon of butter sizzles on contact, giving the bottom and sides an irresistible crust while the inside stays tender and moist. Stone-ground yellow cornmeal brings a slightly coarser, more rustic texture that makes every bite feel substantial and satisfying. For anyone managing fructose intake, this recipe keeps things refreshingly straightforward — just cornmeal, flour, buttermilk, eggs, and a small amount of butter and sugar, with no fruit-derived ingredients, honey, or high-fructose additions hiding anywhere in the list. Packaged cornbread mixes can be a minefield of unexpected sweeteners and additives, so making it from scratch like this puts you fully in control. It bakes up beautifully golden on top, and cutting it into warm wedges right from the pan feels like the most satisfying thing you can do on a weeknight.
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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.
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