This Cornbread Without Buttermilk is fluffy, moist, and slightly sweet. It's easy to make and the perfect side to any Southern dish.
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This is an easy homemade cornbread recipe. The buttery, fluffy cornbread only takes 30 minutes to make. You can make it in a baking dish or cast iron skillet.
Many cornbread recipes call for buttermilk, but it's not necessary. Regular milk, or nut milk, is a great alternative and will give you perfectly moist and fluffy cornbread.
Cornbread Without Buttermilk goes great with chili, meatloaf, or vegetable soup.
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🥘 Ingredients
Flour: cornbread typically has a 1:1 ratio of flour and cornmeal
Yellow Cornmeal: you can also use white cornmeal; the cornbread will just be paler
Sugar: ¼ cup will make it slightly sweet
Salt: brings out the flavors
Milk: adds moisture to the batter
Eggs: two eggs make the cornbread fluffier and less crumbly
Melted Butter: keeps the cornbread from drying out and adds a nice buttery flavor
🔪 How to Make Cornbread
1. Mix Dry Ingredients: In a medium bowl, mix the flour, cornmeal, sugar, baking powder, and salt.
2. Add Eggs: Make a well in the center, add the eggs, and lightly beat.
3. Mix Wet Ingredients: Add milk and butter. Mix until everything comes together, don't overmix. A few lumps are okay.
4. Bake: Pour the batter into the pan and bake for 18-20 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
🥡 How to Store
Store in an air-tight container. If you store it on the counter or pantry, it will keep for 1-3 days. In the fridge, it will last 4-5 days.
🙋♀️ FAQ
The only difference is in color. You can use white cornmeal if you can't find yellow. Cornbread made with white cornmeal will still be a pale yellow because of the butter and eggs.
Lower the oven temperature to 375F and bake for 5-10 minutes longer.
Sub out 1 cup of all-purpose flour for 1 cup of gluten-free flour.
👩🍳Tips & Tricks
You can make these into muffins too! The batter will make 12 muffins. Reduce the cooking time to 15 minutes.
Cornbread Without Buttermilk
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup granulated sugar
- 1 tablespoons baking powder
- ½ teaspoon salt
- 1 cup milk any kind
- 2 large eggs
- 6 tablespoons melted butter or neutral oil (like vegetable oil)
Instructions
- Spray a 9-inch square cake pan with non-stick spray and preheat the oven to 400F.
- In a medium bowl, mix together the flour, cornmeal, sugar, baking powder, and salt.
- Make a well in the center, add the eggs, and lightly beat. Add milk and melted butter. Mix until everything comes together, don't overmix. A few lumps are okay.
- Pour the batter into the pan and bake for 18-20 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let cool for a few minutes, then cut into 16 pieces.
Notes
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