MSG Free Easy Cornbread
Warm, golden, and just the right amount of sweet, this skillet-style cornbread is the kind of comfort food that belongs on every table. Every ingredient here is a straightforward pantry staple — cornmeal, flour, buttermilk, eggs, butter — so there's no need to scrutinize labels for hidden additives or flavor enhancers that can sneak into boxed mixes. The trick of preheating the butter right in the pan gives the bottom a gorgeous, lightly crisped crust that you simply can't get from a cold pan. A gentle hand when mixing keeps the crumb tender and moist rather than tough, so resist the urge to stir past those last few lumps. It bakes up beautifully golden in under 25 minutes and slices into nine satisfying squares that are perfect alongside chili, soup, or just eaten warm with a little extra butter. Clean, simple, and made entirely from scratch — this is homemade cornbread at its most honest.
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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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