Gut Friendly Easy Cornbread
Warm, golden, and just barely sweet, this skillet-style cornbread hits every note you want from a classic comfort bake. The buttermilk does a lot of quiet work here — it keeps the crumb tender and moist while also being gentler on digestion than harsher acidic ingredients. Starting with a hot, buttered pan gives the bottom that irresistible crispy edge that makes every square feel like the best piece in the batch. The ingredient list is refreshingly short and straightforward, with no hard-to-source additives or preservatives that can throw sensitive stomachs off balance. Whisking the batter just until combined keeps the texture light rather than dense, which makes each bite easy to enjoy without that heavy, brick-like feeling. Cut into nine squares and served warm, this is the kind of simple, wholesome bake that earns a permanent spot in your weekly rotation.
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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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