Tree Nut Free Easy Cornbread
Warm, golden, and just a little crispy on the edges, 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 fresh pan of it. One of the smartest moves in this recipe is preheating the butter right in the baking pan, which creates that irresistible sizzled crust the moment the batter hits the hot surface. A touch of sugar keeps it from being too savory, while the buttermilk adds a subtle tang and keeps the crumb tender and moist. Since every ingredient here is straightforward and naturally free of tree nuts, you don't have to scrutinize labels or worry about hidden nut oils sneaking in. It pairs beautifully with chili, soups, or a generous drizzle of honey, and the clean ingredient list means everyone at the table can dig in without hesitation.
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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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