Turkey Free Easy Cornbread
Golden, slightly sweet, and tender all the way through, this classic cornbread is the kind of comfort food that disappears fast at any table. The secret to that irresistible crust is preheating the butter right in the pan — it sizzles the moment the batter hits, giving you those crispy, golden edges that make every square worth fighting over. Buttermilk keeps the crumb moist and adds a subtle tang that balances the sweetness of the sugar and the earthiness of the yellow cornmeal beautifully. Everything here is straightforward pantry staple territory — no meat, no poultry, no hidden proteins to worry about — just simple baking ingredients that come together in one bowl. The batter comes together in minutes, and the oven does the rest, making this an easy win whether you're pairing it with a big pot of chili, a bowl of soup, or just eating it warm with a pat of butter. It cuts into nine generous squares and holds together well, so it's just as good for a weeknight dinner as it is for a potluck or holiday spread.
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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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