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 with 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.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 8
- Category: Bread
- Method: Oven
- Cuisine: Southern
- 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 8×8 baking dish with cooking spray or real butter.
- In a large bowl, mix together 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.
Keywords: southern cornbread, cornbread recipe no buttermilk, old-fashioned cornbread