Brazil Nut Free Easy Cornbread
Golden, slightly crisp on the edges and fluffy in the middle, this classic cornbread is the kind of comfort food that disappears fast at any table. The trick to that irresistible crust is preheating the pan with butter right in the oven — when the batter hits that sizzling surface, magic happens. Buttermilk keeps the crumb tender and adds a subtle tang that balances the sweetness from the sugar perfectly. Every ingredient here is straightforward pantry staple territory, so there's no need to scrutinize labels or worry about unexpected tree nuts sneaking into your bake. The batter comes together in minutes with just two bowls and a whisk, making this an easy win on a weeknight or a crowd-pleasing addition to a holiday spread. Serve it warm straight from the pan alongside chili, soup, or a generous smear of honey butter — it honestly doesn't need much else.
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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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