Nitrate & Nitrite Free Easy Cornbread
Cornbread is one of those timeless comfort foods that belongs on every table, and this version delivers that perfect golden crust with a tender, slightly sweet crumb. What makes it such a natural fit for anyone avoiding nitrates and nitrites is how refreshingly straightforward the ingredient list is — just pantry staples like cornmeal, flour, buttermilk, eggs, and butter, with zero processed meats or cured additives anywhere in sight. So many packaged baked goods and mixes sneak in unexpected preservatives, but when you make it from scratch like this, you know exactly what's going in. The trick of preheating the butter right in the pan is a small move that pays off big, giving the edges that irresistible sizzled, slightly crispy finish. Buttermilk keeps the interior moist and adds a gentle tang that balances the sweetness beautifully. It comes together in one bowl without a lot of fuss, and the result is nine generous squares that are just as good alongside a bowl of chili as they are eaten warm on their 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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