Peanut Free Easy Cornbread
Few things hit the comfort-food sweet spot quite like a pan of golden, buttery cornbread fresh from the oven. This version comes together with pantry staples — cornmeal, flour, buttermilk, eggs, and butter — so there's no hunting down specialty ingredients or stressing over labels. The trick of preheating the butter right in the baking pan gives the edges an irresistible crispy, golden crust that you just can't get any other way. Buttermilk keeps the crumb tender and just slightly tangy, while a touch of sugar balances everything out without tipping it into dessert territory. Store-bought cornbread mixes can be a minefield for anyone avoiding peanuts due to shared-facility warnings, but making it from scratch with these simple, whole ingredients puts you fully in control. The batter comes together in minutes, and after a short bake you've got nine satisfying squares ready to serve alongside soup, chili, or honestly just on their own with a little extra butter.
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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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