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    Home » Sides

    Cornbread Without Buttermilk

    Published: Nov 29, 2022 · Modified: Feb 17, 2023 by Megan

    Go to Recipe

    This Cornbread Without Buttermilk is fluffy, moist, and slightly sweet. It's easy to make and the perfect side to any Southern dish.

    a pile of cornbread with butter on top this recipe

    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.

    Jump to:
    • 🥘 Ingredients
    • 🔪 How to Make Cornbread
    • 🥡 How to Store
    • 🙋‍♀️ FAQ               
    • 👩‍🍳Tips & Tricks
    • Cornbread Without Buttermilk
    • Need more sides?

    🥘 Ingredients

    ingredients for cornbread without buttermilk

    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

    4 steps to making 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               

    What is the difference between white and yellow corn meal, and can I use either?

    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.

    What temperature do I cook cornbread in a glass dish?

    Lower the oven temperature to 375F and bake for 5-10 minutes longer.

    How to make gluten-free cornbread?

    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.

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    a pile of cornbread with butter on top

    Cornbread Without Buttermilk

    This easy Cornbread is the perfect side for chili, soup, or any southern comfort food that you're making!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 16 Servings
    Calories: 123kcal
    Author: Megan
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    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

    You can also bake these using a muffin tin. It will make 12 muffins. Bake them for around 15 minutes.
    If using a 9” cast iron skillet, adjust the bake time to 20-25 minutes.

    Nutrition

    Serving: 1Serving | Calories: 123kcal | Carbohydrates: 16.2g | Protein: 2.8g | Fat: 5.6g | Saturated Fat: 3.2g | Fiber: 0.8g | Sugar: 3.9g
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    Need more sides?

    • Mediterranean Rice
    • Roasted Brussel Sprouts with Balsamic Glaze
    • 4 Ingredient Potato Soup
    • Pumpkin Mac and Cheese
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