Honey Free Easy Cornbread
Warm, golden, and just the right amount of tender, this cornbread is the kind of simple comfort food that belongs on every table. Many classic cornbread recipes sneak in honey for sweetness, but granulated sugar does the job beautifully here — no substitutions or swaps needed. The buttermilk keeps every bite moist and adds a subtle tang that balances the richness of the melted butter. One of the best tricks in this recipe is preheating the pan with butter already in it, which creates an irresistibly crispy, golden crust on the bottom and sides before the batter even hits the oven. A quick whisk of dry and wet ingredients is all the effort required, and the whole thing bakes up in under 25 minutes. Cut into nine squares, it's perfect alongside a bowl of chili, a pot of soup, or honestly just eaten warm 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
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!