Easy Cornbread Recipe Without Buttermilk

This easy cornbread recipe without buttermilk is a simple, delicious way to make homemade cornbread using basic pantry ingredients. It has a beautiful golden crust, a soft and tender crumb, and just the right amount of sweetness. You don't need buttermilk or any special ingredients to make this delicious homemade cornbread!

Made with plain flour, cornmeal, milk, eggs, butter, and a few other basic ingredients, this recipe comes together in just a few minutes. Simply combine the dry ingredients, mix the wet ingredients separately, bring everything together, and bake!

I love making this cornbread in a preheated cast iron skillet. The hot skillet gives the bread beautifully crisp, golden edges while keeping the inside soft and moist.

The best part? You can easily adjust the sweetness to suit your taste. If you prefer sweeter cornbread, simply add an extra ¼ cup of sugar. If you don't like sweet cornbread, you can completely skip the sugar. It is delicious either way!

Why You Will Love This Cornbread Recipe

• No buttermilk needed: Regular milk works perfectly in this recipe.
• Quick and easy: Just combine the wet and dry ingredients and bake.
• Simple ingredients: You probably already have everything in your kitchen.
• Adjustable sweetness: Add more sugar, use the suggested amount, or leave it out completely.
• Crispy golden edges: Baking in a hot cast iron skillet gives the cornbread a lovely crust.
• Perfect side dish: Serve it with soups, stews, chili, or your favorite main dishes.

Ingredients for Cornbread Without Buttermilk

You only need a handful of simple ingredients to make this homemade cornbread.

Dry Ingredients

Plain flour (125 g or 1 cup): Plain all-purpose flour gives the cornbread structure and helps create a soft texture.

Cornmeal (145 g or 1 cup): Cornmeal gives cornbread its characteristic flavor, color, and slightly grainy texture.

Sugar (50 g or ¼ cup): This amount gives the cornbread a mild sweetness. For sweeter cornbread, add another ¼ cup of sugar. You can also leave it out completely if you prefer savory cornbread.

Salt (6 g or 1 teaspoon): Enhances the flavor and balances the sweetness.

Baking powder (12 g or 1 tablespoon): Helps the cornbread rise and gives it a light texture.

Wet Ingredients

Milk (240 ml or 1 cup): Regular whole milk works perfectly as a substitute for buttermilk.

Eggs (2): Eggs help bind the ingredients together and give the cornbread structure.

Butter (76 g or ⅓ cup): Melted butter adds richness, flavor, and moisture to the cornbread.

Additional butter (1 tablespoon): Used to grease the hot cast iron skillet and create a delicious golden crust.

How to Make Cornbread Without Buttermilk

This is a very simple three-step cornbread recipe. You don't need a mixer, and there is no complicated preparation involved.

Step 1: Combine the Dry Ingredients

Preheat your oven to 200°C (395°F). Place an 8-inch cast iron skillet inside the oven while it preheats. Heating the skillet beforehand helps create those beautiful crispy edges.

In a medium-sized bowl, add the plain flour, cornmeal, sugar, salt, and baking powder.

Mix everything well with a whisk until the ingredients are evenly combined. Set aside.

Step 2: Combine the Wet Ingredients and Make the Batter

In a large mixing bowl, add the two eggs and lightly beat them with a whisk.

Pour in the melted butter and milk. Mix until everything is well combined.

Now add the prepared dry ingredients to the wet ingredients.

Gently mix until you have a smooth, evenly combined cornbread batter.

Avoid overmixing, as this can make the cornbread dense.

Step 3: Bake the Cornbread

Carefully remove the hot cast iron skillet from the oven.

Add 1 tablespoon of butter to the skillet and swirl it around so that the bottom and sides are evenly coated.

Pour the cornbread batter into the hot skillet and spread it evenly using a spatula.

Place the skillet back in the preheated oven and bake for 25–30 minutes, or until the edges turn dark golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and allow the cornbread to cool slightly before slicing and serving.

Enjoy your homemade cornbread warm!

Watch Video: How to make Cornbread without buttermilk

How to Serve Cornbread

Cornbread is delicious on its own, especially when served warm with a little butter. However, there are so many ways to enjoy it!

Here are some of my favorite serving ideas:

• With butter and honey: Spread some softened butter over a warm slice and drizzle with honey for a delicious sweet treat.
• With chili: Cornbread and chili are a classic combination. The slightly sweet cornbread pairs beautifully with spicy chili.
• With soups and stews: Serve it alongside vegetable soup, chicken soup, or hearty beef stew.
• With barbecue: It makes a wonderful side dish for grilled chicken, pulled pork, and barbecue dishes.
• With eggs: Enjoy a slice with scrambled or fried eggs for a simple breakfast.
• With cheese: Add a little cheddar cheese or your favorite cheese on top of a warm slice.

You can also enjoy it as an afternoon snack with a cup of tea or coffee.

How to Store Leftover Cornbread

If you have any leftover cornbread, allow it to cool completely before storing.

At room temperature: Place the cornbread in an airtight container and store it for up to 2 days in a cool environment.

In the refrigerator: Transfer the cooled cornbread to an airtight container or wrap individual slices in plastic wrap. Refrigerate for up to 5 days.

In the freezer: For longer storage, wrap individual slices tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag or container. Freeze for up to 3 months.

When you want to enjoy it again, thaw frozen cornbread in the refrigerator or reheat it directly from frozen.

How to Reheat Cornbread

Cornbread tastes best when served warm. Here are three easy ways to reheat leftover slices.

Oven: Preheat the oven to 175°C (350°F). Place the cornbread slices in an oven-safe dish, cover loosely with aluminum foil, and heat for about 10–15 minutes until warmed through.

Microwave: Place a slice on a microwave-safe plate and cover it with a slightly damp paper towel to prevent it from drying out. Microwave for about 20–30 seconds, or until warm.

Skillet: Melt a little butter in a skillet over medium-low heat. Place the cornbread slices in the skillet and warm for 1–2 minutes on each side until heated through.

For the best texture, I prefer reheating cornbread in the oven or skillet.

Tips for Making the Best Homemade Cornbread

• Preheat the cast iron skillet: This is one of the secrets to getting beautifully crisp, golden edges.
• Use room-temperature ingredients: Room-temperature milk and eggs mix more easily into the batter.
• Don't overmix: Mix just until the dry ingredients are incorporated. Overmixing can make the cornbread tough.
• Adjust the sweetness: Use ¼ cup sugar for mildly sweet cornbread, add another ¼ cup for a sweeter version, or omit the sugar entirely.
• Check for doneness: Insert a toothpick into the center. If it comes out clean, your cornbread is ready.
• Let it cool slightly: Allow the cornbread to rest for a few minutes before cutting. This helps it hold its shape.

Frequently Asked Questions

Can I make cornbread without buttermilk?

Absolutely! You can make delicious cornbread without buttermilk using regular milk. This recipe uses one cup of milk and produces soft, moist cornbread with a lovely golden crust.

Can I leave out the sugar?

Yes! You can completely omit the sugar if you prefer savory cornbread. The recipe will still work well. You can also add an extra ¼ cup of sugar if you enjoy sweeter cornbread.

Can I use a baking dish instead of a cast iron skillet?

Yes. You can use an 8-inch square baking dish instead. Grease the baking dish with butter before adding the batter. Keep in mind that you may not get the same crispy edges that you get from a preheated cast iron skillet.

How do I know when cornbread is done?

The edges should be dark golden brown, and the center should be set. Insert a toothpick into the middle of the cornbread. If it comes out clean or with a few dry crumbs, it is ready.

Why is my cornbread dry?

Cornbread can become dry if it is overbaked or if too much flour or cornmeal is used. Make sure to measure your ingredients accurately and check the cornbread towards the end of the baking time.

Can I freeze homemade cornbread?

Yes! Cornbread freezes well. Cut it into individual slices, wrap them tightly, and store them in a freezer-safe container for up to 3 months.

Enjoy The Best Homemade Cornbread made without buttermilk

This easy cornbread recipe without buttermilk is one of those simple homemade recipes that you can prepare whenever you are craving something delicious. With basic pantry ingredients and just a few minutes of preparation, you can make soft, buttery cornbread with wonderfully crispy edges.

Whether you enjoy it sweet with honey and butter or savory alongside a bowl of chili or soup, this homemade cornbread is sure to be a family favorite. Give it a try, and enjoy fresh, warm cornbread straight from your oven!