Pescatarian Classic Skillet Cornbread
Golden, crispy-edged cornbread straight from a cast iron skillet is one of those simple pleasures that never gets old. The secret here is preheating the skillet before the batter ever touches it — that single tablespoon of sizzling butter creates an irresistibly crunchy bottom crust that you just can't get from a baking pan. Buttermilk and eggs keep the interior tender and just slightly tangy, while the cornmeal gives every bite that satisfying, hearty texture. A touch of sugar rounds out the flavor without tipping it into dessert territory. This is the kind of recipe that pairs beautifully with a bowl of chowder, a seafood stew, or honestly just a generous smear of honey butter on its own. Since it's built entirely on pantry staples and dairy, it fits naturally into a pescatarian kitchen without any substitutions or workarounds needed. Serve it straight from the skillet in wedges and watch it disappear fast.
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!