Macadamia Free Easy Cornbread
Golden, slightly sweet, and tender all the way through, this classic cornbread is the kind of comfort food that disappears fast from the table. The batter comes together with pantry staples — cornmeal, flour, buttermilk, eggs, and butter — so there's nothing exotic or unexpected hiding in the mix. That simplicity is exactly what makes it a reliable choice when you need to steer clear of tree nuts like macadamia; every ingredient is straightforward and easy to verify. The trick of preheating the butter right in the pan gives the edges that irresistible crispy, golden crust that sets a great cornbread apart from a mediocre one. A light touch when mixing keeps the crumb tender rather than tough, so don't be tempted to stir out every last lump. Serve it warm alongside a bowl of chili, a pot of soup, or honestly just with a generous smear of butter on its own.
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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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