Barley Free Classic Skillet Cornbread
Golden, crispy-edged, and deeply satisfying, this cast iron cornbread is the kind of thing that disappears from the table before it even has a chance to cool. The secret is preheating the skillet so the butter sizzles on contact the moment the batter hits the pan — that's what creates that irresistible crust on the bottom and sides. Cornmeal and all-purpose flour do all the heavy lifting here, so there's no barley, malt, or grain-based filler to worry about — just clean, straightforward ingredients you can feel confident about. Buttermilk keeps the crumb tender and adds a subtle tang that balances the touch of sugar perfectly. It bakes up golden on top with edges that pull just slightly from the pan, which is exactly the visual cue you want before slicing into wedges. Serve it straight from the skillet alongside a bowl of chili, a pot of soup, or honestly just with a generous smear of butter while it's still warm.
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 yellow cornmeal
- ½ cup all-purpose flour
- 2 tbsp granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 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
Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until evenly combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!