This golden, tender cornbread comes together from simple pantry staples—cornmeal, flour, a touch of sugar, and a hit of vanilla—whisked into a smooth batter and baked until the top turns deep gold and the crumb sets just right. Folding the wet and dry ingredients together only until the streaks disappear keeps every square soft and moist, with a gentle sweetness that makes it just as good on its own as it is alongside a bowl of chili. It slices cleanly into nine generous squares, perfect for a weeknight side or a make-ahead snack. This one is a solid pick for anyone watching their added salt, letting the natural sweetness and toasted corn flavor do the talking instead of a heavy hand at the shaker.
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). Grease an 8x8-inch baking pan with butter or nonstick spray.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
