Chestnut 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 any table. The batter comes together with pantry staples — cornmeal, flour, buttermilk, eggs, and butter — so there's nothing mysterious hiding in the ingredient list. That makes it a genuinely stress-free bake for anyone navigating tree nut allergies, since chestnuts and other nuts have absolutely no place here. The real trick is preheating the butter right in the pan, which gives the edges that irresistible crispy, golden crust while the inside stays moist and fluffy. A quick whisk, a hot pan, and about 20 minutes in the oven is all it takes to land nine perfect squares on your counter. Serve it alongside a bowl of chili, a pot of soup, or honestly just warm with a little extra butter melting into the top.
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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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