Ginger Free Easy Cornbread
Golden, slightly sweet, and tender all the way through, this classic cornbread is the kind of comfort food that belongs on every table. The batter comes together in minutes with pantry staples — cornmeal, flour, buttermilk, eggs, and butter — so there's nothing complicated standing between you and a warm square fresh from the oven. One of the best tricks here is preheating the butter right in the pan, which gives the bottom and edges that irresistible, lightly crisped crust that sets a great homemade cornbread apart from the boxed stuff. For anyone avoiding ginger, this recipe is naturally a safe bet — there's no spice blend, no hidden seasoning mix, and no reason to scrutinize a label. The buttermilk keeps the crumb moist and just a little tangy, while the sugar adds a gentle sweetness without tipping into dessert territory. It pairs beautifully with chili, soups, or a simple pat of butter and a drizzle of honey. Cut it into nine squares and watch it disappear before it even has a chance to cool.
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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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