Mushroom Free Easy Cornbread
Golden, slightly sweet, and tender all the way through, this classic cornbread is the kind of comfort food that pairs with just about everything — chili, BBQ, a bowl of soup, or honestly nothing at all. The batter comes together with pantry staples like yellow cornmeal, all-purpose flour, buttermilk, and eggs, so there's no hunting down specialty ingredients or worrying about what's hiding in a store-bought mix. One of the smartest moves here is preheating the butter right in the pan — it creates an irresistibly crispy, golden crust on the bottom that you just can't get any other way. A touch of sugar keeps things balanced without tipping into dessert territory, and the buttermilk adds a subtle tang that makes every bite feel rich and satisfying. The whole thing bakes up beautifully in an 8x8 pan and cuts into nine generous squares that are just as good warm from the oven as they are the next day. For anyone navigating a diet that avoids fungi-derived ingredients, this recipe is naturally in the clear — every single component is straightforward and easy to verify.
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!