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Cornbread Recipe Without Buttermilk

Want to make cornbread but don’t have buttermilk? This cornbread recipe without buttermilk is your answer!

You and I both agree that we run to food for comfort, and for most Southerners, especially a true southerner, comfort food means one thing—cornbread.

cornbread recipe without buttermilk

For a long time now, Southerners have been a big fan of cornbread, but that doesn’t mean only they can enjoy a good traditional cornbread, right?

Unlike sweet Northern cornbread, Southern cornbread is made with yellow or white cornmeal and has a buttery finish.

The great thing is we can enjoy easy cornbread recipes at home in different ways—with or without buttermilk, too!

Cornbread with or without buttermilk produces the same results—delicious.

These easy homemade cornbread recipes could be the perfect side dish for your next meal!

how to make cornbread without buttermilk

Southern Cornbread Recipe Without Buttermilk

What better way to start than to start with an old fashioned southern cornbread recipe?

This easy recipe is best served with homemade butter and honey or even a drizzle of blackstrap molasses.

It makes a perfect side dish for a bowl of soup or meaty chili, too.

Instead of using buttermilk, we use regular organic milk for this recipe.

With 10 minutes of preparation time and 20 of bake time, this recipe only takes you a total of 30 minutes to cook a delicious pot of Southern Cornbread.

Easy, right?

To make this cornbread, you’ll begin by preheating the oven to 425°F and spray or butter a pie plate or cast iron skillet or square baking dish.

Even better – make bacon in your cast iron pan for breakfast and pour your cornbread batter into the bacon grease.

Next combine your dry ingredients in one bowl and your wet ingredients in a separate bowl.

Then combine.

Pour into your dish and back for 20-25 minutes, depending on how “done” your like your cornbread and the size of your dish.

Note that when you’re aiming for your cornbread to have a crispy crust, make sure your skillet is really hot and has plenty of oil in it before pouring the batter.

Make sure the skillet cornbread has completely cooled before removing it from the pan and wrapping it with plastic wrap, aluminum foil, or storing it in an airtight container.

Store it at room temperature for 2 to 3 days.

You can never have too much cornmeal at home.

You can always use your leftover cornbread as cornbread stuffing.

cornbread muffins without buttermilk

Variations on This Cornbread Recipe

If you prefer a moist cornbread all you have to do is put another egg and 1/8 cup more milk into the batter.

This results in a cake-like bread.

This recipe uses all-purpose flour instead of more wheat flour or corn flour. But you can always experiment by using other types of flour.

Instead of using butter or cooking spray to coat your pan, you can use a little bit of bacon grease.

To alter texture, you can also use ground cornmeal.

Using the same set of ingredients listed above, you can enjoy a great recipe to make cornbread muffins.

Although it sounds like corn muffins, cornbread muffins and corn muffins are two different things.

While corn muffins are usually enjoyed as sweets and as a dessert, cornbread muffins are enjoyed together with a casserole dish. 

Adding a little bit of corn kernels to the batter works well, too!

skillet cornbread recipe without buttermilk

To make cornbread muffins, grease or line muffin tins with paper liners and divide the batter among 12 muffin cups.

Reduce the oven temp to 400°F and bake for 18-20 minutes, or until thoroughly cooked.

Other ingredients you can add to try different tastes are cheddar cheese, and sour cream.

There are many ways to enjoy different types of cornbread and other southern cooks.

The main thing is that you enjoy it while you bake the best cornbread for your family and friends.

If you’re looking for an instant pot of cornbread, you can also find it here.

Cornbread Recipe Without Buttermilk

Cornbread Recipe Without Buttermilk


  • 1 cup of yellow cornmeal
  • 1 cup of all-purpose flour
  • 1/8 cup of brown sugar (or 1/4 if you just need a shade sweeter)
  • 4 tsp of baking powder
  • 1/2 salt
  • 1 cup whole milk
  • 2 large eggs
  • 1/4 cup canola or vegetable oil
  • cooking spray or butter to coat the pan


    1. Preheat oven to 425°F and spray or butter the interior of a 9-inch pie plate, a 9- to 10-inch cast iron skillet or an 8-inch square baking dish.
    2. Combine cornmeal, flour, brown sugar, baking powder, and salt in a large bowl.
    3. Whisk together the eggs, milk, and oil in a separate bowl.
    4. Stir the wet ingredients into the cornmeal mix until thoroughly combined. Don't worry if there are a few lumps in the cornbread batter; it's not expected to be a super smooth batter, anyway!
    5. Bake for 20 to 25 minutes, depending on the size of the dish/skillet. The top will be golden brown with crunchy sides.
    6. Cut into pieces and serve.

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