Pistachio Free Easy Cornbread
Golden, tender, and just a little sweet, this skillet-style cornbread is the kind of comfort food that disappears fast at the dinner table. The batter comes together with pantry staples — cornmeal, flour, buttermilk, eggs, and butter — so there's no hunting down specialty ingredients or worrying about hidden nuts lurking in a store-bought mix. One of the best tricks here is preheating the butter right in the pan, which gives the edges that irresistible crispy, golden crust that sets homemade cornbread apart. The buttermilk keeps the crumb moist and tender without making it heavy, and a touch of sugar balances the savory notes beautifully. It bakes up in under 25 minutes and cuts into nine neat squares that are perfect alongside a bowl of chili, a plate of BBQ, or honestly just eaten warm with a little extra butter. Simple, satisfying, and completely free of any nut-related stress — this is the kind of recipe you'll come back to again and again.
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!