Vegetarian Easy Cornbread
Golden, slightly sweet, and tender all the way through, this cornbread hits every note you want from a classic square — crispy buttered edges, a soft crumb, and just enough sweetness to keep things interesting. The trick of preheating the butter right in the pan is a small step that makes a big difference, giving the bottom and sides that irresistible sizzled crust before the batter even goes in. Buttermilk brings a gentle tang that balances the sugar and keeps the texture moist without making it heavy, while the combination of cornmeal and all-purpose flour gives you that satisfying bite without being too dense or too cakey. Everything comes together in one bowl with a quick whisk — just be careful not to overwork the batter, and those few small lumps will bake out into something beautiful. It pairs perfectly alongside a pot of chili, a bowl of soup, or honestly just a generous smear of butter straight from the pan. Simple ingredients, a reliable method, and results that taste like you put in way more effort than you actually 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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