Seed Oil Free Easy Cornbread
Warm, golden, and just the right amount of sweet, this skillet-style cornbread delivers that classic Southern comfort with a beautifully crisp bottom crust. The secret is heating the butter directly in the pan before the batter ever touches it — that sizzle creates an irresistible edge that no boxed mix can replicate. Every ingredient here is straightforward and clean: cornmeal, flour, buttermilk, eggs, and real unsalted butter, with zero refined seed oils or vegetable shortening in sight. So many conventional cornbread recipes sneak in canola or soybean oil, but this one keeps things simple and satisfying with butter doing all the heavy lifting. The buttermilk adds a subtle tang and keeps the crumb tender without making it dense, and the touch of sugar balances the savory notes perfectly. It comes together in one bowl, bakes up in under 25 minutes, and cuts into nine generous squares that are just as good alongside a bowl of chili as they are eaten warm with a drizzle of honey.
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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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