Legume Free Easy Cornbread
Cornbread is one of those classics that feels like a warm hug, and this version delivers a golden, tender crumb with just the right hint of sweetness. Every ingredient here is straightforward — cornmeal, flour, buttermilk, eggs, and butter — so there's nothing hiding in the mix that could cause a problem for anyone avoiding legumes. That includes no soy, no pea flour, and none of the sneaky bean-based additives that show up in so many packaged baking mixes. The trick of preheating the butter right in the pan is a small step that makes a big difference, giving the edges a gorgeous, slightly crispy crust that's hard to resist. A light whisk and a quick bake are all it takes to get nine satisfying squares on the table. Serve it alongside a bowl of soup, a plate of ribs, or honestly just on its own with a little extra butter melting into the top.
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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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