Gelatin Free Classic Skillet 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, creating an irresistibly crunchy bottom crust while the inside stays tender and moist. Buttermilk and eggs bring just the right richness and lift, working alongside baking powder and baking soda so the bread rises beautifully without any additives you'd need to second-guess. Every ingredient in this recipe is straightforward pantry staple territory, which means no hidden surprises and no label-reading stress. Cornbread can sometimes be a minefield when it comes to packaged mixes that sneak in unexpected thickeners or stabilizers, but making it from scratch this way keeps everything clean and uncomplicated. The batter comes together in minutes, and the result is a rustic, golden wedge that's perfect alongside a bowl of chili, a pot of soup, or honestly just eaten warm 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 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!