High Fructose Corn Syrup Free Classic Cornbread
Cornbread is one of those recipes that should be simple, yet so many store-bought mixes and packaged versions sneak in sweeteners you never asked for. This from-scratch version keeps things honest — stone-ground yellow cornmeal, buttermilk, eggs, and a touch of granulated sugar are all you need to get that deep, golden crumb with crispy edges. The real secret is the preheated cast iron skillet: dropping the batter into a hot, buttered pan creates that irresistible sizzle and a crust that practically crackles when you cut into it. Buttermilk brings a gentle tang that balances the sweetness of the cornmeal beautifully, and the whole thing bakes up tall and proud in under half an hour. Served warm straight from the skillet, it's the kind of side dish that disappears before anything else on the table. Whether you're pairing it with a bowl of chili or just eating it with butter and a little honey, knowing exactly what went into every bite makes it taste even better.
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!