Coconut Free Easy Cornbread
Warm, golden, and just a little crispy on the edges, this classic cornbread is the kind of comfort food that belongs on every table. The batter comes together with pantry staples — cornmeal, flour, buttermilk, eggs, and butter — so there's no need to hunt down specialty ingredients or worry about sneaky coconut oil hiding in a store-bought mix. That hot buttered pan trick is the real secret here: sliding the batter into a sizzling, butter-coated dish gives the bottom and sides an irresistible golden crust that you just can't get any other way. The buttermilk keeps the crumb tender and moist, while the touch of sugar balances the savory notes without tipping it into dessert territory. It bakes up beautifully in under 25 minutes, making it an easy weeknight side or the perfect companion to a big pot of chili. Cut into nine squares and serve it warm — ideally with a little extra butter melting right on top.
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!