Cornbread Without Buttermilk
This easy Cornbread is the perfect side for chili, soup, or any southern comfort food that you're making!
Servings 16 Servings
Calories 123kcal
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