Learn how to make cornbread the easy way with this moist cornbread recipe without buttermilk. Like a traditional cornbread recipe, this easy cornbread recipe calls for basic ingredients of cornmeal and flour. It also qualifies as southern-style cornbread because it is a sweet cornbread recipe. If you are looking for a homemade cornbread recipe that comes together quickly for a delicious, versatile side-dish to serve with many meals, you’re in the right place. This old fashioned cornbread recipe is my go-to option to serve with chili or any other kind of savory soup, like turkey corn chowder. It’s also great with salads, like walnut pear salad with blue cheese. I have served it countless times. The sweetness provides just the right balance when served with something spicy or salty. Ready to make this delicious, easy cornbread recipe? Let’s go!
***Disclaimer: This post contains affiliate links, which means as an Amazon Associate I earn from qualifying purchases at no additional cost to you.*** Already know what you’d like to get from Amazon? Here’s a handy way to get to the website, linked to one of my favorite square baking pans, perfect for this recipe. Just click on the link, then browse around and do your shopping.
Why Make Cornbread Without Buttermilk?
Before doing research for this recipe post, I didn’t realize that so many people were looking for a cornbread recipe without buttermilk. My favorite cornbread recipe only calls for regular milk, and I’ve never thought much about it. Maybe people don’t want to go to the store to buy buttermilk? I never buy it, and I have a great shortcut if you ever need to make some mock buttermilk quickly for use in a recipe. I include that further on down in the post. For now, let’s move along with this fabulous cornbread recipe. I can’t wait for you to try it!
Equipment for Easy Cornbread Recipe Without Buttermilk
The equipment needed to make this southern cornbread recipe without buttermilk is very simple. That means cleanup will be a snap. All you need is a mixing bowl, measuring cup, and a square baking pan.
Ingredients for Easy Cornbread Recipe Without Buttermilk
One of the reasons I like this recipe so much is that all you have to remember is the number one. With only one exception, every ingredient in this recipe is one something. I originally got this recipe from a cookbook produced by a community in Kansas. I tweaked the recipe so that it would be easier for me to remember. It worked. I know the recipe by heart, and am happy to share it with you now.
1 cup flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch of salt
1/2 cup cornmeal
1 cup milk
Isn’t that nice? Now you can see why this recipe is so easy to memorize. Read on for the simple instructions.
Instructions for Easy Cornbread Recipe Without Buttermilk
The instructions are almost as easy as the ingredients. First, grease a square baking pan and set it aside. Heat the oven to 350 degrees. In a medium-sized mixing bowl, combine all of the dry ingredients. In a measuring cup, measure one cup of milk, then add the egg. Stir in the measuring cup to mix, then pour the milk and egg mixture into the dry ingredients. Stir to combine. The batter will be thin, but that’s okay. Pour the batter into the prepared pan and bake (uncovered) for 30 minutes. I usually don’t have to do this, but if it’s your first time making this recipe, you can check for doneness by sticking a toothpick in the center of the cornbread. If the toothpick comes out clean, it’s done. The top of the cornbread should be a nice golden brown. Cut into pieces and serve it warm with butter and honey, if desired. Makes 16 small square servings or 8 large rectangular servings.
Easy Cornbread Recipe Without Buttermilk
- mixing bowl
- Measuring cup
- Square baking pan
- 1 cup flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- ½ cup cornmeal
- 1 cup milk
- 1 egg
- Grease a square baking pan and set it aside.
- Heat the oven to 350 degrees.
- In a medium-sized mixing bowl, combine all of the dry ingredients.
- In a measuring cup, measure one cup of milk, then add the egg.
- Stir in the measuring cup to mix, then pour the milk and egg mixture into the dry ingredients. Stir to combine.
- Pour the batter into the prepared pan and bake (uncovered) for 30 minutes.
- Check for doneness by sticking a toothpick in the center of the cornbread, if desired.
- Cut into pieces and serve it warm with butter and honey, if desired.
Common Cornbread Questions
Should you add sugar to cornbread? That is entirely up to you. If a recipe states that it is a recipe for Southern cornbread or Southern-style cornbread, it generally will call for added sugar. Personally, I have a sweet tooth, and the reason I like this recipe for cornbread without buttermilk is because it does call for sugar.
Should cornbread mix be thick? Some cornbread recipes are a bit thicker than this cornbread recipe without buttermilk, but usually not thicker than pancake batter. The thinness of this cornbread recipe does not make a difference in the end result.
What makes cornbread too crumbly? Sometimes cornbread becomes crumbly if too much cornmeal is used. There has to be enough flour in the cornbread recipe so the glutens in the flour can hold the bread together. The ratio of 2 to 1 flour to cornmeal in this recipe seems to work well.
Why is cornbread so popular? Cornbread is a versatile side dish that goes well with many things. In our house, we often have cornbread with chili. It also goes well with homemade meatloaf and green chili chicken casserole. Cornbread also comes together quickly, and is not as labor-intensive to make as biscuits, muffins, or other types of breads. Just mix and pour it into a pan!
Questions About Buttermilk in Cornbread
Can I use regular milk instead of buttermilk in cornbread? Yes, in this recipe only regular milk is called for. Some prefer to use buttermilk in cornbread because of the increased acid content. What happens if you use milk instead of buttermilk? You will get fewer bubbles in your cornbread as it is baking.
How does buttermilk affect cornbread? The acid in the buttermilk reacts with baking soda (it it’s included in the recipe) and causes bubbles to form, helping the cornbread to rise. In this recipe, the acid in the regular milk is enough to cause the cornbread to rise sufficiently.
A Quick Buttermilk Trick to Make Mock Buttermilk
What can you use if you don’t have buttermilk and want to try making this cornbread recipe with it? Here is one of my favorite kitchen shortcuts. Simply add one tablespoon of lemon juice (bottled is fine) to one cup of milk. Let it sit on the counter while you are mixing the other ingredients in whatever recipe you are making. When it’s time to add the liquid, your faux buttermilk should have a nice layer of “butter” on top, and is ready to be used. I hardly ever buy buttermilk, so this shortcut comes in handy with my favorite scone recipe.
Gluten-Free Cornbread Recipe Without Buttermilk
To make this recipe gluten-free, just use a gluten-free, all-purpose flour. One brand I have had success with is Krusteaz, and you can save money by buying it in multipacks. Just use it as you would regular flour in this recipe.
Questions about the Best Baking Pan for Cornbread
Can cornbread be baked in glass? Can I bake cornbread in Pyrex? If you read my post about shopping for antiques in Wichita Falls, Texas, you know I am a big fan of Pyrex. I find Pyrex to be practical and useful for baking and serving food. The cornbread bakes well in it, and the glass allows me to see how done it is getting on the sides when it is baking.
Is it better to bake cornbread in a glass or metal pan? I would much rather set out a glass baking dish of cornbread on a dinner table than a metal pan. I just think it’s more attractive, but that’s my personal preference.
Questions about Greasing the Cornbread Pan
How do you keep cornbread from sticking to a glass pan? What do you use to grease a cornbread pan? What can I use if I don’t have butter for pan? What can I use if I don’t have Pam? All of those questions can be answered with this response: My favorite way to grease a cornbread pan is to use the wrapper from a stick of butter (I keep a supply in a container in our refrigerator door), put a little shortening on the wrapper, and use the wrapper to rub the shortening all over the inside of my glass baking dish. This method also works well for metal pans. It’s an easy, no-mess solution. When I am finished greasing the pan, I throw the wrapper away.
What happens if you don’t grease a glass pan? Since this cornbread recipe contains sugar, the cornbread will stick to the pan if the pan isn’t greased. A lot of the cornbread will stick to the sides of the pan and you won’t be able to get nice-looking pieces to serve. It’s also a big hassle to clean the pan once the cornbread has been eaten. So, please save yourself some cleaning time and remember to grease the pan, no matter what kind of pan you are using.
More Meal Inspiration
It’s always nice to have a plan when it comes to meals. If you’re looking for a way to get more organized with your meal planning efforts, I’ve got something for you. Free, editable meal planners! The templates can be used over and over, as often as you need them. You can make as many duplicates as you like, and you’ll be able to save old meal plans for future reference. I hope it simplifies things for you.
I hope you enjoy this easy sweet cornbread recipe. May all of your home baking endeavors meet with great success!