Shellfish Free Easy Cornbread
Golden, buttery, and just the right amount of sweet, this classic cornbread is the kind of comfort food that disappears fast at any table. The batter comes together with pantry staples — cornmeal, flour, buttermilk, eggs, and butter — so there's nothing complicated standing between you and a warm square fresh from the oven. One of the smartest tricks here is preheating the butter right in the pan, which gives the edges and bottom that irresistible crispy crust while keeping the inside tender and moist. Since every ingredient is straightforward and plant- or dairy-based, there's zero concern about hidden seafood derivatives that can sometimes sneak into packaged mixes or restaurant versions. The buttermilk adds a subtle tang that balances the sweetness beautifully, making each bite feel rich without being heavy. It bakes up into nine generous squares, perfect for pairing with chili, soup, or honestly just a little extra butter 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!