Mustard Free Easy Cornbread
Warm, golden, and just the right amount of sweet, this classic cornbread is the kind of comfort food that belongs on every table. Mustard has a sneaky way of showing up in boxed mixes and pre-made baking blends, so making cornbread from scratch with simple pantry staples is the cleanest way to keep things safe. Every ingredient here is straightforward — cornmeal, flour, buttermilk, eggs, and butter — so there's no guesswork about hidden seasonings or spice blends. The trick of preheating the butter right in the pan gives the bottom a gorgeous, lightly crisped edge that you just can't get from a cold pan. Buttermilk keeps the crumb tender and moist, while the touch of sugar balances the savory notes without tipping it into dessert territory. Cut into nine squares, it's perfect alongside a bowl of chili, a plate of barbecue, or honestly just eaten warm 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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