Capsaicin Free Easy Cornbread
Cornbread is one of those timeless comfort foods that belongs on every table, and this version delivers everything you want — a golden, slightly crisp crust, a tender crumb, and just a touch of sweetness. For anyone managing a sensitivity to capsaicin, classic cornbread recipes can still be a minefield if they call for jalapeños, chili powder, or spiced mix-ins, but this one keeps things beautifully clean and simple. Every ingredient here is straightforward: cornmeal, flour, buttermilk, eggs, sugar, and butter — nothing hidden, nothing that sneaks in heat. The trick of melting butter directly in the hot pan before adding the batter is what gives the edges that irresistible golden sizzle, so don't skip that step. Buttermilk adds a gentle tang that balances the sweetness of the sugar and keeps the interior moist without making it dense. It bakes up into nine satisfying squares that are just as good alongside a bowl of soup as they are eaten warm with a pat of butter and a drizzle of honey.
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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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