This Cornbread Recipe without Buttermilk yields tender, slightly sweet cornbread with a pleasant crumb and just enough cornmeal texture. It’s an ideal side for chili, BBQ, or simply slathered with butter and honey. Best of all, the batter comes together in one bowl for an easy, low-fuss bake.
When I think of good cornbread, I want a hint of sweetness, a fine cornmeal texture that’s noticeable but not gritty, and a tender crumb that breaks apart easily. This recipe strikes that balance: it’s golden, slightly sweet, and has a pleasant cornmeal bite without being dry or mealy.
I served this cornbread with a pot of chili recently and kept crumbling pieces on top until my bowl looked more like a cornbread-heaped masterpiece than chili. With melted cheese and fresh jalapeños, it made the meal extra comforting and flavorful. If you like hearty, casual meals, this cornbread pairs beautifully with stews, chilis, and BBQ.
Why You’ll Love This Recipe:
- Lightly sweet with a tender, slightly crumbly texture that showcases the cornmeal.
- Made entirely in one bowl for easy prep and minimal cleanup.
- Quick to prepare and ready in about 30 minutes from start to finish.
- Versatile: serve it by itself with butter and honey, alongside chili, or use it as the base for a cornbread dressing.
Ingredients:
All-Purpose Flour helps give structure to the cornbread so it holds together without becoming overly crumbly.
Whole Milk adds richness; the higher fat content helps replace the tang and moisture that buttermilk normally provides.
Yellow Cornmeal is the star for authentic cornbread flavor and color. Use plain yellow cornmeal, not a cornmeal mix. Yellow cornmeal tends to have a slightly grainer, more corn-forward texture and a warm golden color.
See the recipe card below for the full ingredient list and exact measurements.
Substitutions and Variations:
- White cornmeal can be used instead of yellow; the texture will be similar, but the crumb will be paler.
- If you use unsalted butter, add an extra teaspoon of salt to the dry ingredients to balance flavor.
- For a savory variation, omit the sugar and add a tablespoon of cornmeal or biscuit seasoning, or fold in shredded cheddar and chopped jalapeños before baking.
How to Make Cornbread without Buttermilk:
Step 1: Preheat the oven to 400°F (200°C). In a large bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder until evenly combined.
Step 2: Add the melted and slightly cooled butter, the egg, and the whole milk. Stir gently with a wooden spoon until the mixture is just combined—do not overmix.
Step 3: Prepare an 8×8-inch pan by spraying it lightly with cooking spray or lining it with parchment paper. Spoon the batter into the pan and smooth the top with a spatula for an even layer.
Step 4: Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Watch closely near the end—overbaking will dry the bread. Let the cornbread cool in the pan for 10–15 minutes before slicing.
Step 5: Slice into squares or wedges and serve warm with softened butter and a drizzle of honey, or alongside your favorite savory dishes.
Expert Tips:
- Don’t overbake. Remove the cornbread as soon as it’s set and a toothpick comes out clean to keep it moist.
- Let the melted butter cool for several minutes before adding it to the batter so the egg doesn’t begin to cook.
- A wooden spoon mixes the batter efficiently once the wet ingredients are added; it also prevents overworking the batter.
- For easy removal, spray the pan and then line it with parchment paper. This prevents sticking and keeps the crust intact.
Recipe FAQs:
Yes. This batter will make about 12 standard muffins. Bake at 400°F for approximately 15–17 minutes—check early, as muffins tend to cook faster than a pan of cornbread.
This recipe uses whole milk and butter to provide richness and moisture in place of buttermilk. The baking powder gives lift and keeps the crumb tender.
Serve warm with butter and honey for a classic pairing. Cornbread also complements chili, pulled pork, roasted meats, baked beans, and traditional Southern sides like coleslaw and stewed greens.
Once completely cooled, store cornbread in an airtight container or zip-top bag at room temperature for up to 2 days to preserve texture. For longer storage, refrigerate for up to a week, or freeze slices wrapped tightly for up to 3 months.
More Southern Recipes You Will Love:
-
Stewed Potatoes
-
BBQ Cajun Shrimp
-
Chicken Dumpling Soup
-
Crispy Chicken Burgers
If you try this Cornbread Recipe, please leave a star rating and a comment to share how it turned out. I enjoy hearing your feedback and any tweaks you make!
Recipe
Cornbread without Buttermilk
- Author: Tara Smithson
- Total Time: 30 minutes
- Yield: 12 slices
Description
This cornbread is simple, comforting, and perfect for family meals. It’s slightly sweet, tender, and made in one bowl—ideal when you want a fast, reliable side without buttermilk.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon salt
- 1 tablespoon baking powder
- ½ cup white sugar
- 1 large egg
- 1 cup whole milk
- 5 tablespoons salted butter, melted and cooled about 10 minutes
Instructions
- Preheat the oven to 400°F. In a large bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.
- Add the cooled melted butter, egg, and whole milk. Stir with a wooden spoon until just combined—do not overmix.
- Line an 8×8-inch pan with parchment paper or spray with cooking spray. Pour batter into the pan and smooth the top.
- Bake for 18–20 minutes, until a toothpick in the center comes out clean. Avoid overbaking to keep the cornbread moist. Let cool 10–15 minutes.
- Slice and serve warm with butter and honey or your favorite savory sides.
Equipment
8×8 pan, mixing bowl, wooden spoon, spatula, and parchment paper (optional)
Notes
- Do not overbake to prevent dryness.
- Allow melted butter to cool slightly to avoid cooking the egg.
- Use a wooden spoon for mixing once wet ingredients are added.
- Spraying the pan and lining with parchment ensures easy removal and clean edges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Southern