Easy Cornbread Recipe Without Buttermilk
This easy cornbread recipe without buttermilk is soft, buttery, and slightly sweet, with a delicious golden crust and crispy edges, made with simple pantry ingredients.
Ingredients
Dry ingredients:
- 125 g plain flour or 1 cup
- 145 g cornmeal or 1 cup
- 50 g sugar or ¼ cup
- 6 g salt or 1 tsp
- 12 g baking powder or 1 tbsp
Wet ingredients:
- 240 ml milk or 1 cup
- 2 eggs
- 76 g melted butter or ⅓ cup
14 g or 1 tablespoon butter, for greasing the skillet
Instructions
- Preheat the oven to 200°C (395°F). Place an 8-inch cast iron skillet inside the oven to heat.
- In a bowl, combine the flour, cornmeal, sugar, salt, and baking powder.
- In a separate large bowl, lightly beat the eggs. Add the melted butter and milk and mix well.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Carefully remove the hot skillet from the oven. Add 1 tablespoon of butter and swirl to coat the bottom and sides.
- Pour the batter into the skillet and spread evenly.
- Bake for 25–30 minutes, until the edges are dark golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before slicing and serving.
Video
Notes
Preheat the cast iron skillet before adding the batter to get beautifully crisp, golden edges.
Use room-temperature milk and eggs so they mix easily into the batter.
Do not overmix the batter. Mix just until the dry ingredients are incorporated to keep the cornbread soft and tender.
Adjust the sweetness to your preference. Add another ¼ cup for a sweeter version, or omit the sugar completely.
To check for doneness, insert a toothpick into the center of the cornbread. If it comes out clean, the cornbread is ready.
Tried this recipe?Let us know how it was!