Celery Free Easy Cornbread
Golden, slightly sweet, and tender all the way through, this classic cornbread is the kind of comfort food that disappears fast at the dinner table. The batter comes together with pantry staples — cornmeal, flour, buttermilk, eggs, and butter — so there's nothing complicated or unexpected lurking in the ingredient list. That matters a lot when you're navigating a celery sensitivity, since even simple baked goods can sometimes hide celery seed or celery salt as a sneaky seasoning. Here, every ingredient is straightforward and easy to verify, giving you total confidence in what you're serving. The trick of preheating the butter right in the pan creates an irresistibly crispy bottom crust that sets this recipe apart from the average box mix. Just a light whisk, a hot pan, and about 20 minutes in the oven, and you've got nine golden squares ready to go alongside soup, chili, or honestly just on their own.
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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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