Oats 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 hot skillet technique is the real secret here — that sizzling butter creates an irresistible crust on the bottom while the inside stays tender and just barely sweet. Every ingredient in this recipe is naturally free of oats, so there's no need to audit labels or worry about hidden grains sneaking into your bake. Cornmeal does all the heavy lifting, giving the bread its signature texture and earthy flavor without any substitutions or workarounds required. Buttermilk and eggs keep the crumb moist and rich, while a touch of sugar balances the savory notes perfectly. It comes together in one bowl, bakes in the same skillet you preheated, and serves straight from the pan — minimal cleanup, maximum payoff. Whether you're pairing it with a bowl of chili or just slathering on butter straight from the oven, this is comfort food that genuinely delivers.
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!