Pork Free Easy Cornbread
Golden, slightly sweet, and tender all the way through, this classic cornbread is the kind of comfort food that disappears fast at any table. The batter comes together with pantry staples — cornmeal, flour, buttermilk, eggs, and butter — so there's nothing complicated standing between you and a warm square fresh from the oven. One of the smartest moves in this recipe is preheating the butter right in the pan, which creates an irresistibly crispy, golden crust on the bottom that you just can't get any other way. Every ingredient here is naturally free of pork and pork-derived products, so there's no need to scrutinize labels or swap anything out. The buttermilk keeps the crumb moist and tender, while just enough sugar adds a gentle sweetness without tipping into dessert territory. It pairs beautifully with chili, soups, or a drizzle of honey, and the nine-square yield makes it easy to share — or not.
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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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