Seeds Free Easy Cornbread
Golden, slightly sweet, and tender all the way through, this cornbread is the kind of comfort food that disappears fast from the table. Every ingredient here is naturally free from seeds, so there's no need to scrutinize labels or swap anything out — it just works as written. The trick of preheating the butter right in the pan gives the bottom a gorgeous, lightly crispy crust that takes this from good to genuinely great. Buttermilk keeps the crumb moist and adds a subtle tang that balances the sweetness of the sugar and the earthiness of the cornmeal. A quick whisk, a hot pan, and about 20 minutes in the oven is all it takes to land nine perfect squares ready for serving. Pair it with chili, soup, or a drizzle of honey — honestly, it's hard to go wrong.
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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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