Paraben Free Easy Cornbread
Warm, golden, and just a little crispy on the edges, this classic cornbread is the kind of comfort food that belongs on every table. Parabens are synthetic preservatives found in a surprising number of packaged baked goods, so making cornbread from scratch with straightforward pantry staples is one of the easiest ways to sidestep them entirely. Every ingredient here — cornmeal, flour, buttermilk, eggs, butter — is exactly what it sounds like, with no hidden additives or preservative blends to worry about. The trick of preheating the butter right in the pan gives the bottom and sides a gorgeous, lacy crust that you simply cannot get from a boxed mix. A light touch when mixing keeps the crumb tender rather than tough, and the result is a beautifully balanced square that's slightly sweet, deeply savory, and perfectly moist. Serve it alongside a bowl of chili, a pot of soup, or honestly just with a generous smear of butter straight from the pan.
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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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