Hazelnut Free Easy Cornbread
Golden, buttery, and just the right amount of sweet, this classic cornbread is the kind of comfort food that belongs on every table. The batter comes together in minutes with simple pantry staples — cornmeal, flour, buttermilk, eggs, and butter — so there's no hunting for specialty ingredients or worrying about hidden tree nuts lurking in a packaged mix. One of the best tricks here is preheating the butter right in the baking pan, which creates an irresistibly crisp, golden crust on the bottom and sides before the batter even hits the heat. A quick whisk, a careful pour into that sizzling pan, and about 20 minutes in the oven is all it takes to get a beautifully risen, tender crumb. It's the kind of recipe that pairs effortlessly with chili, soups, or a generous drizzle of honey straight from the jar. Whether you're baking for a crowd or just craving something warm and homemade, this straightforward approach delivers every single time.
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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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