Oats Free Easy Cornbread
Warm, golden, and just a little sweet, this cornbread is the kind of comfort food that belongs on every table. The batter comes together in minutes using pantry staples — cornmeal, all-purpose flour, buttermilk, eggs, and butter — with zero oat-based ingredients anywhere in the mix, which makes it a genuinely safe and satisfying choice for anyone avoiding oats. One of the best tricks here is preheating the butter right in the pan, so the moment the batter hits that sizzling surface, you get an irresistibly crisp, buttery crust on the bottom and sides. The buttermilk keeps the crumb tender and moist, while the touch of sugar balances the savory notes without tipping it into dessert territory. It bakes up beautifully golden in under 25 minutes and slices into nine perfect squares that are ready to serve alongside chili, soup, or honestly just on their own. Simple, reliable, and deeply delicious — this is the kind of recipe you'll come back to again and again.
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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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