Mustard 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 tablespoon of sizzling butter creates an irresistible crust the moment the batter hits the pan, while the inside stays tender and just barely sweet. Every ingredient in this recipe is straightforward pantry staple territory: cornmeal, flour, buttermilk, eggs, and butter, with zero hidden condiments or spice blends to second-guess. That matters more than you might think, since mustard can sneak into packaged mixes and seasoning blends in ways that are easy to overlook. Making it from scratch with these clean, whole ingredients means you know exactly what's going into every wedge. It pairs beautifully with chili, soup, or a drizzle of honey straight from the pan, and the leftovers — if there are any — are incredible toasted the next morning.
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!