Hazelnut 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. This recipe leans on stone-ground yellow cornmeal for real depth of flavor, the kind you just don't get from a boxed mix. Buttermilk keeps the interior moist and adds a gentle tang that balances everything beautifully. The trick of preheating the skillet before the batter ever touches it is what gives the bottom and sides that irresistible sizzled crust — it's a small step that makes a huge difference. The ingredient list is refreshingly straightforward: pantry staples, dairy, and eggs, with zero nuts or nut-derived ingredients anywhere in sight, so there's no need to scrutinize labels or worry about hidden cross-contact. Serve it warm right from the pan alongside a bowl of chili, a pot of soup, or honestly just with a generous smear of butter on its own.
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!