Caffeine Free Easy Cornbread
Golden, slightly sweet, and tender all the way through, this classic cornbread is the kind of comfort food that belongs on every table. The trick to that irresistible crust is preheating the butter right in the pan — it sizzles the moment the batter hits, giving you those crispy, buttery edges that make every square worth fighting over. Buttermilk keeps the crumb moist and adds a gentle tang that balances the sweetness of the sugar and the earthiness of the yellow cornmeal. For anyone keeping an eye on caffeine intake, this is a completely worry-free bake — every ingredient on the list is naturally free of stimulants, with no chocolate, tea, or coffee in sight. The batter comes together with just a whisk and a bowl, and the oven does the rest in under half an hour. Serve it warm alongside a bowl of chili, a pot of soup, or simply with a generous smear of butter — it disappears fast either way.
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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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