Gelatin Free Easy Cornbread
Cornbread is one of those timeless comfort foods that belongs on every table, and this version delivers that perfect golden crust with a tender, slightly sweet crumb. What makes it especially satisfying is how straightforward the ingredient list is — yellow cornmeal, buttermilk, eggs, butter, and a few pantry staples, with absolutely nothing derived from animal collagen or hidden additives to worry about. Many packaged baked goods and mixes sneak in unexpected thickeners or stabilizers, so baking from scratch here is genuinely the smarter move. The trick of preheating the butter right in the pan is a small step that pays off big, giving the edges that irresistible sizzled, slightly crispy finish. A gentle hand when mixing keeps the interior soft and moist rather than dense or rubbery. Cut into nine squares and served warm, this is the kind of side dish that disappears fast alongside a bowl of chili or a plate of roasted vegetables.
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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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