Black Pepper Free Easy Cornbread
Warm, golden, and just a little sweet, this classic cornbread is the kind of comfort food that belongs on every table. For anyone navigating a black pepper sensitivity, baked goods and savory sides can be surprisingly tricky — spice blends and pre-mixed dry ingredients often sneak it in without much fanfare. This recipe keeps things beautifully simple: cornmeal, flour, buttermilk, eggs, and butter, with nothing hidden in the mix. The trick of preheating the butter right in the pan gives the bottom a gorgeous, lightly crisped edge that makes every square irresistible. Buttermilk adds a subtle tang and keeps the crumb tender without any need for extra seasoning. It comes together in one bowl with minimal fuss, and the result is a fluffy, golden square that pairs perfectly with soups, chili, or honestly just a drizzle of honey straight from the pan.
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
9 servings
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted and slightly cooled
- 1 tbsp unsalted butter, for the pan
Instructions
- 1
Preheat the oven to 400°F (205°C). Place 1 tbsp butter in an 8x8-inch baking pan and set it in the oven while it preheats, until the butter is melted and the pan is hot, about 5 minutes.
- 2
Whisk together the cornmeal, flour, sugar, baking powder, 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!