Xanthan Gum Free Skillet Cornbread

Total time40 min

Prep time10 min

Cook time25 min

Few things hit harder than a golden wedge of cornbread pulled straight from a cast-iron skillet, and this one delivers that crispy-edged, tender-crumbed perfection every single time. The secret is preheating the skillet until it's screaming hot, so the moment the batter hits the pan it sizzles and forms that irresistible crust on the bottom and sides. Stone-ground yellow cornmeal gives it real texture and a slightly nutty, earthy flavor that finely milled versions just can't match. A touch of honey in the batter adds a gentle sweetness that plays beautifully against the tang of buttermilk and the savory depth of bacon fat. Because the structure here comes entirely from eggs, buttermilk, and the natural binding power of the batter itself, there's no need for any gum-based additives — the cornbread holds together beautifully without them. Serve it straight from the skillet with a pat of butter and an extra drizzle of honey, and watch it disappear before it even has a chance to cool.

About Fig

Fig 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

8 servings

2 tbsp bacon fat butter or unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
See all
1 ½ cups stone-ground yellow cornmeal
½ cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp kosher salt
¼ tsp black pepper
1 ½ cups buttermilk, well shaken
2 large eggs
2 tbsp unsalted butter, melted and cooled slightly
1 tbsp honey

For serving

2 tbsp unsalted butter, for serving (optional)
1 tbsp honey, for serving (optional)

Instructions

1
Place a 10-inch cast-iron skillet on the center rack of the oven and preheat to 425°F (220°C). Let the skillet heat for at least 15 minutes while you prepare the batter.
2
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and black pepper until evenly combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!