This Cornbread Without Buttermilk recipe is simple, made in one bowl, and delivers moist, buttery cornbread with crisp edges. Enjoy it plain or drizzle with honey for a perfect bite.
Skip the boxed mixes — this from-scratch cornbread without buttermilk is the real deal. You only need eight ingredients and about 30 minutes to make a tender, flavorful loaf.
I love corn in every form; it’s right up there with my love for plantains and coconut. Simple recipes like Koki Corn, a savory corn dish, never last long at my house.
I often plan to freeze extra cornbread, but it rarely happens—once it’s baked, it disappears fast. The corn flavor in a baked good is irresistible.
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?
- More Thanksgiving Recipes
- More Homemade Bread Recipes
- Cornbread Without Buttermilk Recipe
Easy Cornbread Recipe Without Buttermilk
Can you make cornbread without buttermilk? Absolutely. When buttermilk isn’t available, you can still bake moist, tender cornbread using whole milk, baking powder, and melted butter. The result is a cornbread with a pleasant crumb and plenty of corn flavor—you won’t miss the buttermilk.
This recipe is one-bowl and not overly sweet, making it ideal for serving with honey or maple syrup. Don’t be shy with the drizzle.
Different Kinds of Fat For Cornbread
I tested fats to find the most satisfying buttery flavor. Here’s what I learned:
- Oil: Cornbread made with oil lacked the richness and flavor that butter brings.
- Melted butter: When used in the right amount, melted butter produces a moist, flavorful cornbread. Too much can make the batter greasy, so stick to the recipe quantity.
- Softened butter: Creaming softened butter with sugar before adding the rest creates a wonderfully buttery result as the butter melts into the batter while baking.
This recipe has been updated with improved ratios for a moister result.
Bake this cornbread in a cast iron skillet for crisp edges or an 8×8-inch baking dish for a softer edge.
Ingredients For Cornbread
These simple pantry ingredients make delicious cornbread without buttermilk:
- Cornmeal: Use fine yellow cornmeal for a bright color and smooth texture.
- All-purpose flour: Provides structure.
- Sugar: Granulated sugar adds a touch of sweetness; adjust to taste.
- Baking powder: Gives lift and a lighter crumb.
- Salt: Balances flavor.
- Whole milk: Adds moisture and richness; evaporated milk is an alternative.
- Eggs: Bind and enrich the batter.
- Melted butter: Adds flavor and moisture; browning it deepens the taste.
For measurements and the complete recipe, see the recipe card below.
How To Make Cornbread Without Buttermilk
- Whisk the dry ingredients: In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- Add the wet ingredients: Make a well in the center, pour in the milk, eggs, and melted butter, then whisk until just combined. A few lumps are fine—do not overmix.
- Bake: Pour the batter into a greased dish or cast iron skillet and bake. Watch closely toward the end to avoid overbaking so the cornbread remains moist.
Tip: Remove cornbread from the oven as soon as it’s cooked through to avoid drying it out. For extra flavor and moisture, spread about 2 tablespoons of salted butter on top while it’s hot so it melts into the crumb.
Cornbread Without Buttermilk Variations
Try these easy variations to change the flavor profile:
- Blueberry Cornbread: Fold fresh or frozen blueberries into the batter for a fruity version kids love.
- Jalapeño Cheddar Cornbread: Add diced jalapeños and shredded cheddar for a spicy, savory loaf.
- Sweet Potato Cornbread: Stir mashed sweet potatoes into the batter for a moist, autumnal twist.
- Corny Cornbread: Mix in fresh corn kernels or creamed corn for extra texture and corn flavor.
Cornbread Recipe FAQs
You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice to a measuring cup and filling to the 1-cup mark with whole milk. Let it sit 5 minutes before using. Alternatively, use this recipe that relies on milk and baking powder—no substitute needed.
Both work. Buttermilk adds tang and tenderizes the crumb, while whole milk keeps the batter simple and still yields moist cornbread when balanced with baking powder and butter.
You can, but water reduces richness and can make the cornbread drier. If milk isn’t available, use evaporated milk or half-and-half for better results.
What Goes Good With Cornbread?
This cornbread is delicious on its own or served alongside stews, soups, and roasted mains. Popular pairings include beef stew, ginger drink, honey lemon tea, and lentil stew.
Beef Stew Without Wine
Ginger Drink
Honey Lemon Tea
Lentil Stew
Our favorite way to enjoy this cornbread is warm, spread with butter and drizzled with honey. Simple and delicious.
More Thanksgiving Recipes
If you like this cornbread, consider these other recipes for your holiday 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 Recipe
Easy Dinner Rolls
Homemade Milk Bread
If you make this recipe, please leave a 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
- ¼ cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 4 Tablespoons butter, melted
Instructions
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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.
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Whisk dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until combined.
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Add wet ingredients: Make a well in the center and add the milk, eggs, and melted butter. Whisk until just combined; a few lumps are fine—do not overmix.
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Bake: Pour batter into the prepared pan, level the top, and bake about 20 minutes until a toothpick inserted into the center comes out clean. Begin checking at 18 minutes to prevent overbaking.
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Add butter: As soon as the cornbread comes out of the oven, spread about 2 tablespoons of butter on top and let it melt into the crumb.
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Serve: Slice and enjoy warm. Store leftovers wrapped in the fridge for up to 5 days or freeze for up to a month.
Notes
Muffins: To make cornbread muffins, fill greased muffin tins 2/3 full and bake about 20 minutes until a toothpick comes out clean.
Storage: Keep leftover cornbread at room temperature 1–2 days, in the fridge up to 5 days, or frozen up to 1 month.