Southern Cornbread Without Buttermilk Recipe
Updated: 03.20.2025
Looking for an easy Southern homemade cornbread without buttermilk recipe? You’ve found it! This is the best cornbread recipe to make cornbread from scratch with a delicious moist crumb and the perfect hint of sweetness. Serve this Southern-style cornbread with rich, real butter and a big pitcher of sweet tea for a classic Southern meal.
Southern Cornbread Without Buttermilk and Easy Cornbread Recipe
Growing up, my dad could cook two things I remember well: Southern cornbread and fried rice. He learned traditional Southern cornbread from his family, while fried rice was a skill picked up during his Air Force deployment.
Today, I’m sharing his old-fashioned Southern cornbread without buttermilk recipe. It’s not super sweet, making it perfect for cornbread dressing, crumbling over a bowl of spicy chili, or enjoying with a bit of butter and a side of collard greens.
A great thing about this easy homemade cornbread is that it pairs beautifully with so many dishes. And if you’ve never crumbled delicious cornbread into a tall glass of cold milk, you’re missing out on a simple, comforting treat straight from my dad’s childhood.http://ridgefieldacupuncture.com/buy-doxycycline-online/
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Sweet Cornbread vs. Traditional Southern Cornbread
My husband prefers a sweet cornbread recipe—so sweet it tastes like cake! I keep telling him, “That’s a muffin, not cornbread!” In Southern cornbread, you use less flour and not too much sugar, keeping it more savory and hearty.
If you love sweet cornbread, you might prefer using Jiffy Corn Muffin Mix, but for a true Southern-style cornbread, this simple recipe is all you needhttp://ridgefieldacupuncture.com/propecia-online/
Southern Cornbread Without Buttermilk Recipe
Complete List of Ingredients:
- 1 cup yellow cornmeal mix
- 1 cup all-purpose flour (enough flour to help bind the batter)
- 1/8 cup sugar (or 1/4 cup for a slightly sweeter taste)
- 4 teaspoons baking powder (essential leavening agent for cornbread rise)
- 1/2 teaspoon salt
- 1 cup whole milk (great buttermilk substitute for that perfect texture)
- 2 large eggs (helps achieve the best texture and structure)
- 1/4 cup canola or vegetal oil (or melted butter for a richer taste)
- Parchment paper or aluminum foil (optional, for easy cleanup)
Instructions:
- Preheat oven to 425 degrees F. Grease a cast-iron skillet, baking pan, or cake pan for that golden brown, crispy crust.
- In a medium bowl, whisk together cornmeal mix, flour, baking powder, sugar, and salt.
- In a separate bowl, mix the cup of milk, eggs, and olive oil.
- Gradually pour the wet mixture into the dry, stirring until just combined—don’t over-mix, or you’ll lose that moist crumb.
- Pour the batter into your hot skillet (for the best results).
- Baking time: 20-25 minutes or until the top of the cornbread turns golden brown.
- Let it cool for 5-10 minutes, then slice and serve!
Best Way to Serve Southern Cornbread Without Buttermilk
This perfect side dish pairs beautifully with: ✔ Crispy fried chicken
✔ Juicy Pork Loin
✔ Southern Crack Green Beans
✔ Collard greens (crumbled cornbread on top = heavenly!)
✔ Black-eyed peas (adds a delicious Southern touch)
✔ A hot bowl of chili (for a spicy kick!)
✔ Topped with shredded BBQ pork, chicken, or beef
For a sweet twist, try drizzling it with maple syrup or adding brown sugar to the mix.
A Brief History on Cornbread
Cornbread is one of the favorite comfort foods in the Southern United States, with roots dating back to Native American traditions. When European settlers arrived, they adopted the use of ground corn and made their own versions of cornbread mix.
Southern buttermilk cornbread became a staple, typically baked in a cast-iron pan for a golden brown, crispy crust. Over time, northern cornbread became sweeter and lighter, often baked in a muffin tin.
This recipe is gluten-free adaptable—just swap the flour for a gluten-free blend!
Tips for the Best Cornbread Recipe
✔ Use a hot cast-iron pan – Helps the cornbread get crispy edges and a soft interior.
✔ Add an extra egg – If you like moist cornbread, add one more egg for a softer texture.
✔ Don’t overmix – Mixing too much can make the texture of the bread dense instead of light.
✔ Try a tablespoon of lemon juice – A great trick to mimic the tangy taste of buttermilk cornbread.
✔ Let it rest – After baking, let the cornbread sit for at least 5-10 minutes to allow flavors to settle.
Final Thoughts: Southern Cornbread Without Buttermilk
No matter how you serve it, Southern cornbread without buttermilk is one of those favorite comfort foods that brings people together. Whether you’re making it for Sunday supper, Thanksgiving dressing, or just because cornbread mix is always in your pantry, this easy homemade cornbread recipe is sure to be a hit.
If this is your first time making cornbread from scratch, don’t worry—it’s foolproof! Bake it in a cast-iron skillet, let it rest, and enjoy with butter, honey, or a spicy kick of hot sauce.
Try it out, and let me know in the comments—what’s your favorite way to eat Southern cornbread?
And hey, if you love this delicious cornbread recipe, don’t forget to leave a star rating! ⭐⭐⭐⭐⭐
Let’s cook up some Southern Cornbread without Buttermilk!
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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.
- Total Time30 minutes
- Yield8 1x
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 8×8 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.
- Prep Time: 10 minutes
- Inactive Time: 0 hours
- Cook Time: 20 minutes
- Category: Bread
- Cuisine: Southern
Nutrition
- Serving Size: 1
- Calories: 191
- Sugar: 5
- Sodium: 438
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 2
- Protein: 5
- Cholesterol: 53
More Good Cornbread Recipes To Try:
Jiffy Corn Pudding Recipe
Buttermilk Cornbread Recipe
Cherry and Peach Cobbler With Cornbread Topping
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.