Easy Cornbread Recipe Without Buttermilk

Can you make cornbread without buttermilk? The answer is a resounding yes! This recipe works because sometimes buttermilk can be hard to come by.

Without buttermilk, you can still make perfectly moist homemade cornbread. Just use a combination of whole milk, baking powder, and melted butter.

You’ll get really tasty cornbread with the right texture, you won’t miss the buttermilk.

You’ll love this cornbread recipe because you only need one bowl for the batter and it is not too sweet, which makes it perfect for drizzling some good honey or maple syrup on top.

Please don’t be shy with the honey.

Honey wand drizzling honey on cornbread.

Different Kinds of Fat For Cornbread

We tried a couple of batches of cornbread with different kinds of fat before settling on this version, which is sufficiently buttery. Here is what we experienced when we used different kinds of fat:

Cornbread with oil: We tried cornbread with oil, and it was less than satisfactory. It lacked the flavor and richness that butter brings to baked goods.

Cornbread with melted butter: The first time we tried cornbread with melted butter, we didn’t like it. Maybe we used more butter than needed because it was greasy and had an off-taste. We retried using the right quantity of melted butter, and we totally loved it!

Cornbread with softened butter: This is another great way to make cornbread. Soften the butter at room temperature, then cream it together with the sugar before adding the other ingredients. The butter melts further into the cornbread as it bakes, yielding a really good buttery flavor.

This recipe has been updated with a better ratio of ingredients yielding moister cornbread.

This cornbread can be baked in a cast iron skillet or an 8 by 8 inch baking dish.

Ingredients For Cornbread

Here are the simple ingredients you need to make tasty cornbread without buttermilk:

Cornmeal: Use fine yellow cornmeal as it gives a yellow hue to the cornbread which is really attractive.
Flour: Regular all-purpose flour will work.
Sugar: Granulated or cane sugar would work.
Baking powder: Makes the cornbread rise creating a less dense cake.
Salt: Enhances flavor and balances the sweetness.
Whole milk: Regular milk provides moisture and flavor. You could also use evaporated milk but please avoid low-fat milk as it doesn’t add as much moisture.
Eggs: Add moisture and richness. Essential for binding the cornbread so it doesn’t fall apart.
Melted butter: Adds moisture and flavor. Brown the butter for an even deeper flavor.

For the full list of ingredients with measurements, check out the recipe card below.

How it comes together

Whisk together the dry ingredients. In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
Add the wet ingredients. Make a well in the middle of the dry ingredients then to the well add the milk, eggs, and butter. Whisk to form a batter. It’s okay if there are still lumps.

Pour the batter into a buttered baking dish and bake. Bake at 350 degrees Celcius (180 degrees Fahrenheit) for about 20 minutes until a toothpick inserted in the middle of the cornbread comes out clean.

Be careful not to overbake cornbread as it dries out quickly. Once it is fully cooked, pull it out of the oven for a moister cornbread.

To add more flavor and enjoy a moist cornbread, add 2 tablespoons of salted butter to the top of the cornbread as soon as it is done baking. The butter will melt and seep into the cake creating more moisture and flavor.

Other ways

Here are variations you could try with your cornbread:

Blueberry Cornbread: Add some blueberries to the batter to make blueberry cornbread. Our kids love this version.
Jalapeno Cheddar Cornbread: Add some diced jalapenos and shredded cheese to the batter to make Jalapeno Cheddar Cornbread. Our Hispanic friend loves this version.
Mashed Sweet Potatoes: Add mashed sweet potatoes to the batter to make Sweet Potato Cornbread.
Corny Cornbread: Add fresh corn kernels or creamed corn for more texture and corn flavor.

Also, check out these recipes for Cinnamon Rolls With Cream Cheese Frosting and Our Favorite Ambrosia Salad.

Yield: 8 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
1 cup whole milk
2 large eggs
4 Tablespoons butter, melted

Method

Preheat oven to 425 degrees F (218 degrees C). Grease a 10-inch cast iron skillet or an 8 by 8 square baking dish with oil or butter.
Whisk together the dry ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
Add the wet ingredients: Make a well in the middle of the dry ingredients. To the well add the milk, eggs and melted butter. Whisk the dry and wet ingredients together to combine. Don't overmix and lumps are okay.
Pour into pan and bake: Pour the batter into the greased pan and level the top using a spatula. Place in the preheated oven to bake for about 20 minutes until a toothpick inserted in the middle comes out clean. Start checking around 18 minutes. Be careful not to overbake so it doesn't turn out dry.
Add butter to top: As soon as the cornbread comes out of the oven, top with more butter (about 2 tablespoons) then let the butter melt and seep into the cornbread.
Slice and share: Enjoy warm. Wrap and store leftovers in the fridge for up to 5 days or freeze for up to a month.

Cornbread Without Buttermilk