Walnut Free Easy Cornbread
Warm, golden, and just barely sweet, this classic cornbread is the kind of comfort food that belongs on every table. The batter comes together in minutes using pantry staples — cornmeal, flour, buttermilk, eggs, and butter — with zero nuts in sight, so there's no need to scrutinize labels or worry about hidden walnut oils sneaking in. The real secret to that irresistible crust is preheating the butter right in the pan, which gives the bottom and edges a gorgeous, slightly crispy sear before the batter even hits the heat. A quick whisk, a hot pan, and about 20 minutes in the oven is all it takes to get perfectly golden squares with a tender, fluffy crumb. Buttermilk adds a subtle tang that keeps every bite moist without making the bread heavy or dense. It's the ideal side for a bowl of chili, a pot of soup, or honestly just eaten warm with a little extra butter melting into the top.
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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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