Lupin Free Easy Cornbread
Golden, slightly sweet, and tender all the way through, this classic cornbread is the kind of comfort food that disappears fast at any table. The batter comes together with pantry staples — cornmeal, all-purpose flour, buttermilk, eggs, and butter — none of which contain lupin, making it a naturally safe and fuss-free bake. Lupin flour has quietly crept into a surprising number of commercial baked goods and mixes, so making cornbread from scratch with these straightforward ingredients is a smart way to stay in control of what's on your plate. The real secret to that irresistible crust is preheating the buttered pan before the batter ever touches it — it sizzles on contact and creates a beautifully crisp, golden edge. A quick whisk, a hot pan, and about 20 minutes in the oven is genuinely all it takes. Serve it warm alongside chili, soup, or a big pot of beans, or just eat a square straight from the pan with a little extra butter melting into it — no judgment here.
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!