Southern Cornbread Without Buttermilk Recipe
Looking for an easy southern homemade cornbread without buttermilk recipe? You have found it Southern Cornbread Without Buttermilk! This is the best cornbread recipe to make cornbread from scratch easily. Serve this Southern Style Cornbread it with rich real butter and a big pitcher or sweet tea!
Southern Cornbread Without Buttermilk
When I was growing up, my dad could cook two things that I remember well: Southern Cornbread and Fried Rice. The cornbread he learned as a child cooking for his family. The Fried Rice was something he learned during deployment as an airman. http://ridgefieldacupuncture.com/buy-doxycycline-online/
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Today I am sharing the recipe he taught me as a young child, Old-Fashioned Southern Cornbread Without Buttermilk. It is not super sweet. It is the perfect recipe to use to make Cornbread Dressing or slathered in butter and served with a big bowl of chili or a meaty stew. http://ridgefieldacupuncture.com/cheap-viagra/
Another scrumptious way that we eat cornbread is crumbled up in a tall glass of cold milk. Treats apparently were pretty simple back in my dad’s youth. But I love it, it is refreshing and filling at the same time. http://ridgefieldacupuncture.com/propecia-online/
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Fancy Sweet Cornbread
My husband fancies the sweet cornbread. It tastes like cake. I keep telling him that is a muffin and not cornbread. Sweeter cornbreads are a Northern American treat. Give me the hearty version of the South any day of the week. Sweet cornbread is in the Jiffy Box. Now, I love using Jiffy Corn Muffin Mix for a few recipes, but it is really too sweet to be versatile like our Southern cornbread with less sugar.
Southern Cornbread Without Buttermilk Recipe
Southern cornbread uses less flour than its northern counterpart and rarely contains much sugar. When my dad was young, he used buttermilk in the mix. However, we never kept buttermilk in the fridge so I grew up using sweet milk and it works just fine!
I use a traditional Cast-Iron skillet to cook our Old-Fashioned Southern Corn Bread. I love the idea that my great grandparents cooked on Lodge Cast Iron. My mom actually still uses the cast-iron skillet that was used by my grandparents! These skillets and dutch ovens will last for generations when cared for properly.
Either way, you make cornbread, north, south, east, west, there is no sense in making out of the box when it is so easy to make from scratch!
Southern Dinner with Cornbread
If you are in the mood for a good Southern meal, fry up some crispy chicken or cook a quick roast chicken in the Rocrok, make up a pan of Southern Crack Green Beans and some creamy mashed potatoes. Slice up some fresh tomatoes, scallions and a bottle of Hot Sauce. Then serve it all with a cold pitcher of iced tea. ( sugared-up real good)
Five Yummy Ways To Eat Southern Cornbread Recipe
- Crumbled over a plate of cooked collard greens.
- Topped with Shredded BBQ Chicken, Pork, or Beef
- Crumpled in a tall glass of cold milk.
- Sliced in half and filled with fried catfish, filet and slaw
- Topped With Spicy Chili or Blackeyed Peas.
Anyway, you slice it Southern Cornbread Without Buttermilk is so darn good!
A Brief History on Cornbread
Cornbread is a type of bread that is made from cornmeal, which is ground up corn. It has a long history in the Americas, dating back to the Native Americans who used ground corn to make various foods, including bread.
When Europeans arrived in the Americas, they adopted the Native American’s use of corn and began making their own versions of cornbread. The first European colonists in America learned to make cornbread from the Native Americans, and it quickly became a staple food in the Southern United States, where corn was abundant.
Cornbread has grown over time, with different regions and cultures putting their own spin on the recipe. In the Southern United States, cornbread is typically made with buttermilk ( but our recipe uses sweet milk aka regular milk) and baked in a cast-iron skillet, resulting in a dense, crumbly texture. In contrast, Northern-style cornbread is often sweeter and lighter, and may include other ingredients like sugar, honey, or molasses.
Today, cornbread remains a popular food in the United States, with many variations and regional styles. It is often served as a side dish with barbecue, chili, or other Southern-style foods.
Dry Ingredients
Cornbread typically consists of dry ingredients, wet ingredients, and a leavening agent to help it rise. The dry ingredients in cornbread include:
- Cornmeal: This is the main ingredient in cornbread and gives it its characteristic texture and flavor. Cornmeal is made by grinding dried corn kernels into a coarse powder.
- Flour: Some cornbread recipes call for a small amount of all-purpose flour to help the bread rise and give it a lighter texture. This is optional, and many recipes do not include flour.
- Baking powder: This is a leavening agent that helps the cornbread rise. Baking powder contains a combination of baking soda, cream of tartar, and sometimes cornstarch.
- Salt: Salt is added to enhance the flavor of the cornbread and balance the sweetness of any added sugar.
- Sugar: Some cornbread recipes call for a small amount of sugar to balance the savory flavor of the cornmeal. However, traditional Southern-style cornbread rarely contains sugar and some folk might think it’s an outright crime to add more than a tablespoon of sugar into Southern Cornbread.
Wet Ingredeints For Cornbread
The wet ingredients in a cornbread recipe can vary depending on the specific recipe and preference, but here are some common wet ingredients used in cornbread recipes that do not include buttermilk:
- Milk: Many cornbread recipes call for regular milk as a wet ingredient to moisten the batter and create a tender texture. You can use any type of milk you prefer, such as whole milk, 2% milk, or even plant-based milk.
- Eggs: Eggs are typically used as a binding agent in cornbread and help to hold the batter together. Most cornbread recipes call for one or two eggs.
- Oil or melted butter: Oil or melted butter helps to keep the cornbread moist and tender. You can use any type of oil you prefer, such as vegetable oil or olive oil. Melted butter is also a common choice and adds a rich, buttery flavor.
What To Serve With Southern Cornbread Without Buttermilk Recipe
- Okra and Tomatoes
- Mashed Potatoes
- Momma’s Famous Turkey Chili
- Irish Potato Soup
- Salt and Pepper Chicken Thighs
Or try this simple salad!
Let’s cook up some Southern Cornbread without Buttermilk!
Little Note Y’all! If you want a moister cornbread, add another egg and 1/8 of a cup more milk. That creates a more cake-like bread. Traditional Cornbread is not soft like a cake.
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Southern Cornbread Without Buttermilk Recipe
Old Fashioned Southern Cornbread is a great bread to serve with real butter and honey or a drizzle of blackstrap molasses. Serve it as a side dish with a piping hot bowl of soup or a meaty chili. Or try it Southern style crumbled in a tall glass of cold milk. Yes, traditionally you have this with buttermilk but we do not use it. We use cold regular old organic milk.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/8 cup sugar or 1/4 if you just need a shade sweeter ( still not sweet like corn muffins though!)
- 4tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 2 large eggs
- 1/4 cup vegetable or canola oil
- cooking spray or butter to coat the pan
Instructions
- Preheat oven to 425° and coat the inside of a 9-inch pie plate or 9 to 10 inch cast iron skillet or 8x8 baking dish with cooking spray or real butter.
- In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl whisk eggs, milk, and oil.
- Pour wet ingredients in the cornmeal/flour mixture and stir until mixed well. This is not a super smooth batter, so don't obsess over a couple of lumps.
- Pour batter into prepared dish/skillet and bake for 20-to 25 minutes. The top will be golden brown and the sides crunchy. Cut and serve.
Notes
This cornbread recipe is perfect with butter and honey, maple syrup, or even drizzled with real blackstrap molasses. Serve it as a side with your favorite southern main dishes including shredded BBQ pork, roast chicken, chili, and stew.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 191Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 438mgCarbohydrates: 29gFiber: 2gSugar: 5gProtein: 5g
I have been wanting to try a new cornbread recipe. Mine always come out too dry. Thanks!
oh ,thank you meegan! If you want super moist cornbread add a can of cream corn!
Great recipe! I love how you explain the different types of cornbread, too! Pinned!
thank you Julie! PIns are always appreciated to keep our blogs and cornbread recipes hopping along on the web!
Yum!!! I’ve used just regular 1% milk for years in my cornbread and it works just fine, too. I prefer a less sweet cornbread, like you. Jiffy is fine once in a while but my mother always used the old Fanny Farmer cookbook recipe and when we married 32 years ago this year, she gave me a paperback copy ~ now falling apart and well loved! 😉
Thank you for another variation on a favorite!
Hugs,
Barb 🙂
you might enjoy the Cornbread Gospel by Crescent Dragonwagon. That is truly the bible of cornbread.
This is the best cornbread recipe I’ve tried so far. Nice and moist, great flavor!
Thank you, this is the recipe like my dad’s mom used. Daddy’s is 82 now so I am sure this recipe is easily over 100 years old. I am sure they used buttermilk when they had it but making do with what you got was the way of the world.
I love cornbread. I am hoping to make a batch tonight!
Really good recipe. I used 1/4c sugar. It is a more crumbly corn bread (it holds its shape when you cut it into slices, but you can crumble it easily). I think I will try it with a can of cream corn added next time per your suggestion above (just for personal preference moisture wise) but very impressed and will make again!
I have buttermilk…will this work?
yes!
This in the oven in my cast iron skillet at the moment and it looks and smells wonderful. The only thing I did different was from another website that used butter, melted in the cast iron skillet, then brushed up the sides before pouring it into the batter. a few whisks and the batter goes into the hot skillet to cook for a few minutes on top of the stove before finishing in the oven.I like the idea of less sweetness as we are having it with spicy chili.
Is it really 4 tsp baking powder?
Yes! 🙂
If you are using self-rising flour omit the baking powder.
IT CAME OUT WONDERFUL..LUV IT..THANKS FOR THE RECIPE..
Glad you enjoyed the recipe!
I used 1/2 i % milk and 1/2 french vanilla creamer…and 1/4 cup of sugar and a tablespoon of greek yogurt…but at 23 minutes it was a bit over cooked…but still good
Can you double the recipe as I have a large cast iron skillet?
Yes, just make sure to test that it has cooked long enough. It may take a few more minutes. I test mine in larger pans like a cake. Pam
A very simple recipe and it came out tasty. It was a bit dry, I personally prefer it more moist, any suggestions on what i could add for a more moist texture.
Sent you an email! However, for those who read comments, to make a moister bread add one or two eggs and two tablespoons of butter.
Greetings from Scotland. Trying to make my cupboard ingredients go further during this time of ‘essentials only’ shopping and remembered my bag of cornmeal bought for a savoury muffin recipe. Always wanted to make cornbread – Americans always talk of it so lovingly – but hey – no buttermilk. Cue this fantastic recipe where, in the end, I had to use semi-skimmed milk as I had no whole milk either (!) But the result was absolutely delicious and I’m thrilled with it. Hubby loves it too. So thanks a million for this recipe. Hope you’re all staying safe out there ……
Thank you so much for the comment! We are okay here. It has been exhausting to just watch the news! I am so glad you enjoyed the cornbread!
Pam
I’ve had a hard time finding a cornbread recipe that my husband & I both like. This one is a winner, a little sweet & not to dry. He likes his sweet and I like mine southern (less sweet). The 1/8 cup of sugar Is something we both like. Thanks for the recipe- it’s pinned and a keeper.
I made this tonight. Used half cream, half 1% milk, and melted butter instead of oil (my husband’s suggestion) and it was delicious! Browned on top, crispy sides, and just moist enough inside. Thank!
I love using butter! I mean, there was a time not long ago when vegetable oil was not even a thing. Glad you liked it!
Pam, I am so excited to try your recipe & I’m thrilled I have everything. I’ll let you know how it turns out!
Will it still be good with white corn mean it’s all I have ??♀️
Yes, it will! I always use yellow because it looks pretty when I use it make cornbread dressing!
….thanks, been craving some “real’ cornbread for a few days. I followed the recipe but I didn’t add sugar…NAILED IT!!! Now I can add this one to my repertoire
I had no buttermilk, so tried this recipe. The only change I made is that I melted 4 teaspoons bacon grease in my cast iron pan when preheating it in the oven instead of just coating it with butter or cooking spray. I used about 3/8 cup sugar. it came out fluffy on the inside and crispy on the outside–absolutely delicious! Thank you for posting–5 stars!!!
Thank you! I’m the one in the house who can’t eat it. But my boys were happy campers. I made beans and cornbread and they all had seconds. While I had my bird sead lol( AIP diet). I miss cornbread but I’m not a bean fan anyways lol.
I looked up this way of eating, it sounds extremely healthy. I was diagnosed with an inflammatory illness after surgery a few years ago. I struggled for a really long time. I am still not 100 percent. I eat clean 80 percent. It is hard to love southern food and not have my cornmeal! I am trying to make healthy versions of my favorites, but COVID has slowed down all my time! Thank you so much for the comment. If you have a favorite book on AIP. Please let me know.
This is the recipe for Cornbread that my grandmaw taught me to make, in her iron skillet which is now mine. I’m 74 years old n still make this delicious cornbread. No sugar, n i use hot bacon grease. Believe me this cornbread is the best??
Hi,
I absolutely love your recipes, and am craving great cornbread. I’m a resident of Japan now, where both cornmeal and buttermilk are hard to come by in my area. Would you happen to have a substitute suggestion for cornmeal? It would be unbelievably appreciated if you did!
Thanks so much,
Yara.
Realized on New Year’s day that I didn’t have any Jiffy and found this recipe. Turned out perfect and was just about as easy as making boxed. Came out super moist. Will probably do 1/4 cup of sugar next time and top with honey butter. Delicious.
This cornbread turned out great! I grew up eating jiffy that was sweet but this is a great homemade substitute. I made it vegan by using 6 tablespoons of Aquafaba instead of eggs and it turned out perfectly as a vegan chili side dish.
Love the recipe Pam Will be trying it tomorrow. FYI: Mom never made cornbread with buttermilk, always whole sweet milk and it was superb. Goes great Ham & White beans over the split cornbread!
This is a great recipe. I made this with fine cornmeal (Arrowhead Mills). Turned out perfect.
I just made this. It’s AMAZING! I added a little bit of melted butter because I didn’t half enough oil and it came out perfect.
This is so good! I make it all the time for my southern better half (I’m in Canada and slowly adapting to his ways). Wondering, though…would it be possible to make 8 muffins instead of a whole skillet? Would love to pack it in lunches, but not sure how to turn it into cornbread ‘muffins’ instead.
You can butter up each muffin tin and pour the batter. You can even heat it up a bit before you pour to get an extra-crisp crust.
I’ve been looking for a cornbread recipe and found yours! I made it this morning. It came out perfect and crumbly. For the sugar I used 1/4 instead of 1/8. I added 1/2 of vanilla essence. Overall, loved my mom and brother loved it. Thank you for your recipe!
Oh, Thank you Kim! So nice to hear the tip of vanilla, I have been thinking of serving cornbread as a dessert with fried apples and this would be perfect.
This recipe was exactly what I needed to recreate my Mom’s crusty cornbread. FYI…you left out one very important dish to serve with the cornbread…collard greens!
I fixed it today and ate it with soup beans. I rarely add sugar to cornbread but this 1/8 cup was just enough. It was really good.
I am so happy to hear you enjoyed it!
This is the first time I have ever made corn bread, so happy I found your recipe I couldn’t wait it for it to cool had to get right into it nice and hot a sooo delicious.ITS A PINNER.
Hi Pam,
I enjoyed you recipe very much! I drizzled maple syrup and added but and it was very tasty. I’ll try adding a can of creamy corn and see how it tastes. Thank you for your recipe.
Made it today,savag the recipe
So happy make the recipes and are saving it!
Tried this recipe….not a fan…all I can taste is the baking powder…way too much maybe? And very dry…I did use 2% milk…I like to try different southern cornbread…being fron up north…and my mom made the best…she always put cream of corn in hers…sad she never wrote the recipie down….
Sorry, maybe you can google recipes with cream of corn. That sounds like corn pudding to me, another favorite recipe I use.
I just made your cornbread and it’s delicious. This is the first cornbread recipe I have ever found without buttermilk that tast great. Thank you!!!!
This sounds just like the cornbread that my neighbor taught me to make when I was about 10 years old!!! I am now 76 & I still make this cornbread!!! Thanks for adding this true & tried recipe & yes, a cold glass of mikdmk!!
trying this recipe now & the batter is good so I KNOW the bread is gonna be warm & awesome
Thank You ???? I’ll be back for more until next time many thanks Angie ????????
Looking forward to try some of the recipes and get on this website
I bought 2 cast iron corn bread molds, this was the recipe I choose they turned out perfect ,they rose up a little making the best corn cob shaped yummy muffins
This recipe was on target! Thank you. Besides the fact I only had Lactaid 2% milk and used a no wheat flour – but measured all ingredients to specs – it turned out great. I usually make cornbread with buttermilk and yogurt but didn’t have any. Your recipe popped up on my ingredients (or lack there of) search. I used a quarter cup of sugar since my husband loves sweet and I was serving with turnip greens. Again, thank you! Recipe is a keeper!
I’ve tried this recipe and from now on its my go to Cornbread recipe. Mahalo
Thank you! I am glad you enjoy it!
I’ve read the cornbread gospels more that once. I loved how it explained why Southerners do NOT add sweeteners to cornbread. Thank you for mentioning it. I’m saving your recipe. But I will not use sugar in the batter.