Citric Acid Free Easy Cornbread
Warm, golden, and just a little sweet, this classic cornbread is the kind of comfort food that belongs on every table. For anyone avoiding citric acid, baked goods can be a minefield — store-bought mixes and packaged breads often sneak it in as a preservative or leavening aid. This recipe keeps things beautifully simple, relying on pantry staples like yellow cornmeal, all-purpose flour, buttermilk, and eggs with no hidden additives to worry about. The real secret to that irresistible crust is preheating the butter right in the pan, so the batter hits a sizzling surface the moment it's poured in. That technique gives you crispy, buttery edges and a tender, moist crumb all the way through. A toothpick and about twenty minutes in a hot oven is all it takes before you're cutting into nine perfect squares. Serve it alongside a bowl of soup, a pot of chili, or honestly just on its own — it disappears fast either way.
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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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