Chicken Free Easy Cornbread
Golden, slightly crisp on the edges and tender all the way through, this classic cornbread is the kind of comfort food that disappears fast at any table. The trick to that irresistible crust is preheating the pan with butter right in the oven — when the batter hits that sizzling surface, magic happens. Buttermilk keeps every bite moist and adds a subtle tang that balances the sweetness from the sugar perfectly. The dry and wet ingredients come together in just two bowls, and the whole thing is straightforward enough for a weeknight but impressive enough to bring to a potluck. There's no poultry of any kind anywhere near this recipe — just pantry staples, dairy, and eggs — so it's a genuinely worry-free bake from start to finish. Serve it warm alongside a bowl of chili, a pot of soup, or honestly just slathered with a little extra butter straight from the pan.
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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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