Breastfeeding Friendly Easy Cornbread
Golden, tender, and just a little sweet, this skillet-style cornbread is the kind of comfort food that feels like a warm hug — exactly what you need when you're running on interrupted sleep and a serious appetite. The buttermilk keeps every bite moist and adds a subtle tang that balances the sweetness of the cornmeal perfectly. Eggs and butter bring richness and staying power, which matters a lot when your body is working overtime to nourish a little one. The trick of melting butter directly in the hot pan before adding the batter creates those irresistible crispy edges that make this version genuinely special. It comes together with simple pantry staples and no complicated techniques — just whisk, pour, and bake. Cut into nine squares, it's easy to grab one-handed, which any new parent will tell you is basically a superpower.
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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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