Red Meat Allergy Friendly Easy Cornbread
Golden, slightly sweet, and impossibly tender, this classic cornbread is the kind of comfort food that belongs on every table. It comes together with pantry staples — cornmeal, flour, buttermilk, eggs, and butter — so there's no need to hunt down specialty ingredients or stress over labels. For anyone managing a red meat allergy, this is exactly the kind of recipe that just works without any substitutions or workarounds, since the whole dish is naturally free of beef, pork, lamb, or any meat whatsoever. The real secret to that gorgeous crust is preheating the butter right in the pan, which creates a sizzling, golden edge the moment the batter hits the hot surface. A quick whisk, a short bake, and you've got nine squares of fluffy, lightly sweet cornbread ready to serve alongside soups, stews, or a big pot of chili. It's the kind of side dish that disappears fast, so you might want to plan for seconds.
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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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