Cinnamon Free Easy Cornbread
Warm, golden, and just a little sweet, this classic cornbread is the kind of comfort food that belongs on every table. The batter comes together in minutes using pantry staples — cornmeal, flour, buttermilk, eggs, and butter — with zero spices in the mix, making it a safe and satisfying choice for anyone navigating a sensitivity to cinnamon. That might sound like a small thing until you realize how many baked goods and boxed mixes sneak it in where you'd least expect it. The trick of melting butter directly in the hot pan before adding the batter gives the edges an irresistible crispy, golden crust that you just can't get any other way. Buttermilk keeps the crumb tender and moist, while a touch of sugar balances the savory notes without tipping it into dessert territory. It bakes up into nine perfect squares, ready to serve alongside a bowl of chili, a plate of barbecue, or honestly just on its own with a little extra butter melted on 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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