This skillet cornbread bakes up with a deep golden crust and a tender, moist crumb, thanks to fine yellow cornmeal and a good pour of tangy buttermilk in the batter. Whisking the wet and dry ingredients together just until combined keeps the texture light rather than dense, and pouring the batter into a screaming-hot pan gives the edges that irresistible crisp, caramelized bite. Eggs help the crumb hold together while it puffs into a fully baked, toothpick-clean square, and a hot cast iron skillet or baking pan does all the work of building that craveable golden crust. Cut into nine generous squares, it's the kind of cornbread that's just as good alongside a bowl of chili as it is on its own with a smear of something warm and melty. It's a solid pick for an added sugar free spread, delivering all the classic cornbread flavor and texture without missing a beat.
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 →9 servings
Preheat the oven to 400°F (205°C). Place 1 tbsp butter in an 8x8-inch baking pan or 10-inch cast iron skillet and set it in the oven while it preheats.
Whisk together the cornmeal, gluten free flour blend, baking powder, baking soda, salt, and sugar in a large bowl until evenly combined.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
