Gelatin Free Classic Cornbread
Golden, crackling edges and a tender, buttery crumb — this cast iron cornbread is the kind of comfort food that earns a permanent spot in your recipe rotation. The trick is preheating the skillet before the batter ever touches it, which creates that irresistible sizzle and a deeply browned crust you just can't get from a cold pan. Stone-ground yellow cornmeal gives every bite real texture and a slightly nutty, earthy flavor that boxed mixes can't replicate. Gelatin shows up in more packaged baked goods than most people realize, so making cornbread from scratch with straightforward pantry staples — cornmeal, flour, buttermilk, eggs, and butter — keeps things clean and worry-free. The batter comes together in minutes with just two bowls and a whisk, and the cast iron does most of the heavy lifting from there. Serve it warm straight from the skillet alongside chili, soup, or a simple weeknight dinner, and don't be surprised when it disappears fast.
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!