Pescatarian Easy Cornbread
Golden, buttery, and just barely sweet, this cornbread hits every note you want from a classic Southern-style square. The trick of melting butter directly in the hot pan before adding the batter creates an irresistibly crisp, golden crust that you simply can't get any other way. Buttermilk keeps the crumb tender and moist, while the balance of cornmeal and flour gives it that satisfying, slightly dense texture that holds up beautifully alongside soups, stews, or a big bowl of chili. Since the whole recipe is built around pantry staples and simple dairy, it fits naturally into a pescatarian kitchen without any substitutions or workarounds needed. The key to getting the texture just right is resisting the urge to overmix — a few lumps in the batter are your friend here. Serve it warm straight from the pan and watch it disappear fast.
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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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