This Cornbread Without Buttermilk recipe is simple and made in one bowl. It turns out moist and buttery with crispy edges—delicious on its own or drizzled with honey.
Skip the boxed mixes—this scratch cornbread without buttermilk is the real deal. You need just eight ingredients and about 30 minutes to make it.
I love corn in all its forms. Cornbreads and corn-based dishes rarely last long in my kitchen because the flavor is irresistible. This recipe is one I make again and again.
Table of Contents
- Easy Cornbread Recipe Without Buttermilk
- Different Kinds of Fat For Cornbread
- Ingredients For Cornbread
- How To Make Cornbread Without Buttermilk
- Cornbread Without Buttermilk Variations
- Cornbread Recipe FAQs
- What Goes Good With Cornbread?
- Cornbread Without Buttermilk Recipe
Easy Cornbread Recipe Without Buttermilk
Can you make cornbread without buttermilk? Absolutely. When buttermilk isn’t available, this version uses whole milk, baking powder, and melted butter to create a tender, moist crumb. The texture and flavor are spot on—you won’t miss the buttermilk.
This one-bowl batter is not overly sweet, which makes it ideal for serving with honey or maple syrup. Warm, buttered slices with a drizzle of honey are my favorite—don’t be shy with it.
Different Kinds of Fat For Cornbread
I tested this recipe with several fats before settling on a buttery version. Here are the differences I found:
- Oil: Cornbread made with oil lacked the richness and depth that butter provides.
- Melted butter: Using the correct amount of melted butter gives excellent flavor and moisture. Too much can make the cake greasy, so measure carefully.
- Softened butter: Creamed with sugar, softened butter yields a lovely buttery taste as it melts during baking.
This recipe has been updated for a better ingredient ratio that produces moister cornbread. You can bake it in a well-buttered 10-inch cast iron skillet for crisp edges or use an 8 by 8-inch baking dish for softer sides.
Ingredients For Cornbread
Here are the simple ingredients you need to make this cornbread:
- Cornmeal: Fine yellow cornmeal for a bright color and tender texture.
- Flour: All-purpose flour works well.
- Sugar: Granulated sugar to balance flavor.
- Baking powder: Provides lift for a lighter crumb.
- Salt: Enhances overall flavor.
- Whole milk: Adds moisture and richness; evaporated milk works too. Avoid low-fat milk for best results.
- Eggs: Bind and enrich the batter.
- Melted butter: Adds flavor and moisture; browning the butter deepens the taste if desired.
For exact measurements, check the recipe card below.
How To Make Cornbread Without Buttermilk
- Whisk the dry ingredients: In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- Add the wet ingredients: Make a well in the dry mixture and add the milk, eggs, and melted butter. Whisk until just combined—some lumps are fine.
- Pour and bake: Pour batter into a greased pan and bake at 425°F (218°C) for about 20 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 18 minutes to avoid overbaking.
Tip: Don’t overbake. Remove the cornbread as soon as it’s cooked to keep it moist. For extra richness, spread about 2 tablespoons of salted butter over the top right after baking so it melts into the cake.
Cornbread Without Buttermilk Variations
Try these variations to mix up the flavor and texture:
- Blueberry Cornbread: Fold in fresh or frozen blueberries for a fruity twist.
- Jalapeño Cheddar Cornbread: Add diced jalapeños and shredded cheddar for a savory, spicy loaf.
- Sweet Potato Cornbread: Stir in mashed sweet potatoes for a denser, slightly sweet bread.
- Extra Corn: Add fresh corn kernels or creamed corn to amplify corn flavor and texture.
Cornbread Recipe FAQs
A quick substitute is 1 tablespoon lemon juice or vinegar plus enough whole milk to make 1 cup; let it sit 5 minutes. Alternatively, use this recipe as written—milk and baking powder provide excellent results without a buttermilk substitute.
Both work. Buttermilk adds tang and tenderizes the crumb; milk produces a reliable, moist cornbread when balanced with the right leavening.
You can, but water reduces richness and can yield a drier result. If you don’t have milk, use evaporated milk or half-and-half for better texture.
What Goes Good With Cornbread?
This cornbread pairs wonderfully with stews, soups, and roasted or braised mains. It’s also excellent alongside salads and warm beverages.
Beef Stew
Ginger Drink
Honey Lemon Tea
Lentil Stew
Our favorite way to enjoy cornbread is warm with butter and honey drizzled on top.
More Holiday Recipes
If you like this cornbread, consider adding other comforting dishes to your table.
Oven Baked Turkey Wings
Rosemary Garlic Mashed Potatoes
Fried Carrots
Herb Roasted Chicken
Sautéed Vegetables
Baked Turkey Drumsticks
More Homemade Bread Recipes
Easy Homemade French Bread
Easy Sandwich Bread
Easy Dinner Rolls
Homemade Milk Bread
If you make this recipe please leave a star rating below. Your feedback helps others find the recipe and I love hearing from you. Thank you!
Cornbread Without Buttermilk
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 4 Tablespoons butter, melted
Instructions
- Preheat oven to 425°F (218°C). Grease a 10-inch cast iron skillet or an 8×8-inch baking dish with oil or butter.
- Whisk the dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until combined.
- Add the wet ingredients: Make a well in the dry mixture and add milk, eggs, and melted butter. Whisk until just combined; don’t overmix—lumps are fine.
- Pour and bake: Pour batter into the prepared pan and level the top. Bake about 20 minutes, checking at 18 minutes. A toothpick inserted in the center should come out clean. Avoid overbaking to keep the cornbread moist.
- Add butter to the top: When the cornbread comes out of the oven, spread about 2 tablespoons of butter over the top so it melts into the cake.
- Slice and store: Serve warm. Store leftovers wrapped at room temperature for 1–2 days, refrigerated for up to 5 days, or frozen for up to a month.
Notes
Baking dish choice: For crunchy edges, use a well-buttered 10-inch cast iron skillet. An 8-inch square pan yields softer sides.
Cornbread muffins: Spoon batter into greased muffin tins (about 2/3 full) and bake ~20 minutes until a toothpick comes out clean.
Storage: Keep leftovers tightly wrapped in the fridge up to 5 days or freeze for up to a month.
Nutrition
| Carbohydrates: 35 g
| Protein: 6 g
| Fat: 9 g