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

Ingredients:

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.

    Conclusion

    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?