Emulsifier Free Easy Cornbread
Cornbread is one of those timeless comfort foods that belongs on every table, and this version delivers that perfect golden crust with a tender, slightly sweet crumb. Many packaged mixes and store-bought options sneak in emulsifiers like mono- and diglycerides or lecithin to extend shelf life, which makes baking from scratch the smartest move here. Every ingredient in this recipe is straightforward — cornmeal, flour, buttermilk, eggs, and real butter — so you know exactly what's going into every bite. The trick of melting butter directly in the hot pan before adding the batter is what gives the edges that irresistible crispy, golden finish. A light hand with the mixing keeps the interior soft and fluffy rather than dense or tough. Whether you're serving it alongside a bowl of chili, a pot of soup, or just slathering it with honey butter straight from the pan, this is the kind of simple, honest baking that never gets old.
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!