Pecan Free Easy Cornbread
Warm, golden, and just barely sweet, this classic cornbread is the kind of comfort food that belongs on every table. The batter comes together in minutes with pantry staples — cornmeal, flour, buttermilk, eggs, and butter — so there's no hunting down specialty ingredients or worrying about what might be hiding in a store-bought mix. Tree nut concerns can make baked goods stressful, especially when packaged cornbread mixes are often produced on shared lines, but this recipe is made entirely from scratch with ingredients you can verify yourself. The real secret to that irresistible crust is preheating the buttered pan before the batter ever touches it — it creates a sizzling, golden bottom that sets this loaf apart from anything boxed. A few small lumps in the batter are totally fine; just don't overmix, and the crumb will come out tender every time. Cut into nine squares and serve it straight from the pan alongside chili, soup, or a big pot of beans.
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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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