BHA & BHT Free Easy Cornbread
Cornbread is one of those timeless comfort foods that belongs on every table, and this from-scratch version delivers a golden, tender crumb with just the right touch of sweetness. For anyone avoiding BHA and BHT, boxed mixes and store-bought cornbread can be a minefield — preservatives hide in pre-mixed dry ingredients and shelf-stable fats in ways that aren't always obvious on the label. This recipe sidesteps all of that by relying on straightforward pantry staples: cornmeal, flour, buttermilk, eggs, and real unsalted butter, with nothing synthetic in sight. The trick of preheating the butter directly in the pan gives the edges an irresistible crispy, almost fried quality that you simply can't get from a cold pan. A light hand when mixing keeps the interior soft and fluffy rather than dense or tough. Cut into nine squares and served warm, this is the kind of cornbread that disappears fast alongside a bowl of chili or a plate of roasted vegetables.
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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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