Xanthan Gum Free Easy Cornbread
Cornbread is one of those timeless comfort foods that belongs on every table, and this version delivers that perfect golden crust with a tender, slightly sweet crumb. The ingredient list is refreshingly straightforward — cornmeal, flour, buttermilk, eggs, and butter — with absolutely no thickeners or stabilizers needed to hold things together. That's great news if you're navigating a sensitivity to xanthan gum, since so many baked goods and mixes sneak it in without much fanfare. Here, the eggs and buttermilk do all the binding work naturally, so the texture is spot-on without any additives. The trick of preheating the butter right in the pan is a small step that makes a big difference, giving the bottom a beautifully crisp, almost pan-fried edge. A toothpick and a five-minute rest are all that stand between you and nine warm squares ready to serve alongside soup, chili, or honestly just on their own.
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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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