Turmeric Free Easy Cornbread
Golden, slightly sweet, and tender all the way through, this classic cornbread is the kind of comfort food that disappears fast straight from the pan. The ingredient list is refreshingly simple — cornmeal, flour, buttermilk, eggs, and butter — with no spice blends or seasoning mixes that might sneak in unwanted additives. That matters more than you'd think, because turmeric has a way of hiding in packaged cornbread mixes and pre-seasoned products, making homemade the far safer and more satisfying route. Starting with a hot, buttered pan is the real secret here: it gives the bottom and edges that irresistible crispy crust while the inside stays moist and fluffy. A quick whisk, a short bake, and you've got nine generous squares ready to serve alongside chili, soup, or honestly just on their own with a little extra butter. Clean ingredients, zero guesswork, and results that taste like they took way more effort than they did.
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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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