Barley Free Easy Cornbread
Cornbread is one of those timeless comfort foods that belongs on the table next to a bowl of chili, a plate of barbecue, or honestly just about anything. This version leans on yellow cornmeal and all-purpose flour — both naturally free of barley — so you get that classic golden crumb without any grain concerns lurking in the ingredient list. The real trick here is starting with a hot, buttered pan straight from the oven, which gives the edges that irresistible crispy, golden crust that makes every square worth fighting over. Buttermilk keeps the interior tender and just slightly tangy, while a touch of sugar balances everything out beautifully. The batter comes together in minutes with a simple whisk — no mixer, no fuss — and the oven does the rest. It bakes up into nine generous squares with a perfectly golden top and a moist, fluffy center that holds together without crumbling apart. Whether you're serving a crowd or just treating yourself on a weeknight, this is the kind of straightforward, satisfying bake that earns a permanent spot in your rotation.
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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.
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