Rice Free Easy Cornbread
Cornbread is one of those timeless comfort foods that pairs with just about everything — chili, soup, barbecue, or honestly just a pat of butter on its own. Every ingredient here is naturally free of rice, so there's no swapping or substituting required; it just works as written. The magic starts before the batter even hits the pan — melted butter swirled into a screaming-hot cast-iron-style baking dish gives the edges that irresistible golden, slightly crispy crust that sets great cornbread apart from the rest. Buttermilk keeps the crumb tender and moist, while the touch of sugar balances the savory depth of the yellow cornmeal. The key is not to overmix once the wet and dry ingredients come together — a few lumps in the batter mean a lighter, fluffier square on your plate. Cut into nine generous pieces, this is the kind of crowd-pleasing bake that disappears fast, so you might want to double the batch.
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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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