Yeast Free Easy Cornbread
Warm, golden, and just a little sweet, this cornbread is the kind of comfort food that belongs on every table. Because it relies on baking powder rather than yeast, there's no proofing, no waiting, and no fermentation concerns — just a simple batter that comes together in minutes. The buttermilk adds a subtle tang and keeps the crumb incredibly tender, while melted butter in both the batter and the hot pan gives the edges that irresistible crispy finish. Whisking the dry and wet ingredients together until just combined is the only real technique to keep in mind — a few lumps in the batter are totally fine and actually help the texture. Pouring the batter into a sizzling buttered pan is the secret move that sets this recipe apart, creating a lightly crisped bottom crust that makes every square feel like a treat. It's an easy, reliable bake that pairs beautifully with soups, chili, or honestly just a little extra butter straight from the pan.
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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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