Easy Cornbread Recipe: No Buttermilk Needed!

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Cornbread, that golden wedge of Southern comfort, pairs perfectly with a steaming bowl of chili or a hearty stew. But what if you’re craving this delightful side dish and discover you’re fresh out of buttermilk? Fear not, cornbread connoisseurs! This recipe delivers a moist, flavorful cornbread experience without a drop of buttermilk in sight.

This easy-to-follow recipe uses common pantry staples and comes together in under an hour, making it perfect for weeknight dinners or weekend potlucks.

Cornbread Recipe without Buttermilk
Cornbread Recipe without Buttermilk


1 cup all-purpose flour

  • 1 cup stone-ground yellow cornmeal
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup melted butter
  • 1 large egg
  • 1 cup milk

  • Directions:

    1. Preheat your oven to 400°F (200°C). Grease a cast-iron skillet or 8×8 inch baking pan.

    2. In a large bowl, whisk together the dry ingredients: flour, cornmeal, sugar, baking powder, and salt.

    3. In a separate bowl, whisk together the melted butter, egg, and milk.

    4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are okay!

    5. Pour the batter into your prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

    6. Let the cornbread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

    Nutrition Facts (per serving):

    Calories: 230

  • Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 50mg
  • Sodium: 320mg
  • Carbohydrates: 30g
  • Sugar: 5g
  • Protein: 5g

  • Please note: This is an approximate nutritional value based on common ingredients. Values may vary depending on specific brands used.


    This buttermilk-free cornbread recipe is a testament to the fact that delicious doesn’t have to be complicated. With its simple ingredients and straightforward instructions, you can whip up a batch of this delightful side dish in no time. So next time you’re craving a taste of the South, don’t let the lack of buttermilk hold you back.

    Frequently Asked Questions:

    1. Can I use a different type of milk in this recipe?

    Absolutely! Whole milk, skim milk, or even plant-based milk like almond milk can be substituted for the regular milk in this recipe.

    2. What if I don’t have stone-ground yellow cornmeal?

    Regular yellow cornmeal will work just fine in this recipe.

    3. How can I make my cornbread sweeter?

    For a sweeter cornbread, simply add an additional ¼ cup of sugar to the dry ingredients.

    4. Can I add mix-ins to this recipe?

    Of course! Chopped fresh herbs like chives or scallions, shredded cheese, or even diced jalapenos can add a flavor boost to your cornbread.

    5. How can I store leftover cornbread?