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/
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/
This post may contain affiliate links. It adds no cost to you but keeps this blog alive and ticking. See my full disclosure here.
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.
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.
- 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
- 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.
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.
Amount Per Serving: Calories: 191Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 438mgCarbohydrates: 29gFiber: 2gSugar: 5gProtein: 5g