Turmeric 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 sizzling tablespoon of butter creates an irresistible crust on the bottom before the batter even hits the oven. Buttermilk keeps the crumb tender and just slightly tangy, while the cornmeal gives every bite that satisfying, rustic texture. The ingredient list is refreshingly straightforward: pantry staples, real butter, eggs, and buttermilk — nothing hidden, nothing unnecessary. For anyone avoiding turmeric, this recipe is naturally in the clear, since cornbread is one of those dishes that occasionally gets a golden-hue boost from added spices, but this version keeps it purely classic. Cut into wedges and served warm from the pan, it pairs beautifully with soups, chili, or honestly just a generous smear of butter 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!