This southern Cornbread Recipe without Buttermilk is easy to make and ready in less than 30 minutes. This cornbread is sweet, buttery, and fluffy. Serve on its own or with whipped cinnamon honey butter.
Cornbread without buttermilk is often dry and flavorless, but this recipe is the exact opposite. Plus it only requires simple ingredients, like my Homemade Drop Biscuits without Milk or Easy Homemade Biscuits.
If you are looking for more hearty southern side dishes, try my Garlic Redskin Mashed Potatoes, Instant Pot Southern Green Beans, or my to die for Cheesy Hashbrown Potatoes.
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Why You’ll Love This Recipe
- This easy cornbread recipe without buttermilk only requires 9 ingredients including salt.
- This recipe uses more flour than cornmeal to ensure a moist and fluffy texture.
- The sugar makes this bread less savory, which really gives it that sweet corn flavor.
- The combination of butter and oil help the cornbread to not dry out.
- The full tablespoon of baking powder helps the batter to rise which results in light and puffy loaf.
- The whipped cinnamon honey butter is inspired by Texas Roadhouse and is to die for. It is salty and sweet.
- This bread only takes about 30 minutes to make.
- Homemade cornbread is the perfect easy side dish that is sure to be a crowd pleaser.
Ingredients & Substitutions
- Cornmeal: I use Bob’s Red Mill Medium Grind Cornmeal, but finely ground will also work and have a smoother texture.
- Whole Milk: I recommend whole milk because of its fat content. This will help the cornbread stay moist. In a pinch, you can use a lower fat milk.
- Olive Oil: Olive oil adds a deeper and distinct flavor. If you do not like the flavor, use a neutral oil like vegetable oil.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Cornbread without Buttermilk
Quick Overview
- Whisk the wet ingredients.
- Whisk the dry ingredients.
- Pour the wet into the dry.
- Fold together.
- Bake.
- Make honey cinnamon butter & serve warm.
Step by Step Instructions
Do not overmix the batter.
Step 1: Preheat the oven to 375 degrees. In a medium bowl, whisk the milk, sugar, melted butter, olive oil, and eggs together until well combined.
Step 2: In a larger bowl, whisk together the flour, cornmeal, baking powder, and salt.
Step 3: Pour the wet ingredients into the dry ingredients.
Step 4: Fold gently with a spatula until just combined.
Be sure to grease the pan.
Step 5: Grease a 8x8 inch metal baking pan generously with melted butter or cooking spray and line with parchment (for easier removal). You can also use a 8-9 inch cast iron skillet or cake pan.
Step 6: Pour the batter into the prepared pan. Bake for 23-25 minutes, or until golden borwn & a toothpick inserted into the center comes out mostly clean (no wet batter).
Step 7: While the bread bakes, in a medium bowl with an electric mixer, whip the butter on high speed for about 3 minutes. It should be light and creamy.
Step 8: Add the honey and cinnamon. Whip for an additional minute until well combined.
Cool for about 10 minutes in the pan before serving.
Step 9: Once the bread is done baking, allow it to cool for about 10 minutes in the pan. Serve warm with the honey butter.
Recipe Serving Suggestions
Here are some of my favorite recipes to serve this easy cornbread recipe with:
- Chili: Instant Pot No Bean Chili, Crockpot Cream Cheese Chicken Chili or classic Cast Iron Dutch Oven Chili
- Soup: Instant Pot Chicken & Rice Soup
- Stew: Easy Dutch Oven Beef Stew or Southern Pot Roast
Expert Tips & Variations
- Weight the flour and cornmeal. The correct ratio of dry ingredients to wet is crucial for moist cornbread. Use a kitchen scale for the most precise measurements. If using measuring cups, be sure to spoon the flour and cornmeal into the measuring cup and level the top with a butter knife. The spoon and leveling technique (compared to scooping with the cup only) prevents the dry ingredients from being packed in.
- Do not overmix milk the batter. After you pour the wet ingredients into the dry, gently fold them in with a spatula until just combined. Overmixing can make the bread chewy or gummy.
- Do not overbake. Be sure to set a timer and keep an eye on the bread as it bakes. Overbaked cornbread will dry and crumbly. A toothpick should come out mostly clean when it is done.
- Add real corn. Add about 1 cup of canned or fresh corn to the batter.
Recipe FAQs
It depends on the recipe. This recipe was specifically created to use regular milk.
Milk is better for cornbread than water. It adds fat and flavor, which creates a rich, buttery, and moist bread. I do not recommend making this recipe with water.
Cornbread can become dry if it is overbaked, too much cornmeal or flour is added, or not enough fat (butter/oil) is added. I do not recommend making substitutions beyond what is in the recipe notes.
In my recipe testing, I found a combination of butter and oil created the most moist bread with the best flavor. The butter adds flavor, but the oil adds a ton of moisture.
Yes and no. Cornmeal is finely ground, while polenta is much more coarse. They are both made from corn.
More Bread Recipes
If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.
Cornbread Recipe without Buttermilk
Equipment:
Ingredients:
Cornbread
- ¾ cup (180 ml) whole milk*
- ⅔ cup (133 g) granulated sugar
- ⅓ cup 76 g) melted unsalted butter, cooled slightly
- ⅓ cup (79 ml) olive oil*
- 2 large eggs
- 1 ⅓ cups (173 g) all purpose flour
- ⅔ cup (101 g) yellow cornmeal*
- 1 Tablespoon baking powder
- ½ teaspoon salt
Whipped Honey Butter
- 4 Tablespoons (56 g) salted butter
- 2 Tablespoons (42 g) honey
- ⅛ teaspoon cinnamon, optional
Instructions:
- Preheat the oven to 375 degrees. In a medium bowl, whisk the milk, sugar, melted butter, olive oil, and eggs together until well combined.
- In a larger bowl, whisk together the flour, cornmeal, baking powder, and salt.
- Pour the wet ingredients into the dry ingredients.
- Fold gently with a spatula until just combined.
- Grease a 8x8 inch metal baking pan generously with melted butter or cooking spray and line with parchment (for easier removal). You can also use a 8-9 inch cast iron skillet or cake pan.
- Pour the batter into the prepared pan. Bake for 23-25 minutes, or until golden borwn & a toothpick inserted into the center comes out mostly clean (no wet batter).
- While the bread bakes, in a medium bowl with an electric mixer, whip the butter on high speed for about 3 minutes. It should be light and creamy.
- Add the honey and cinnamon. Whip for an additional minute until well combined.
- Once the bread is done baking, allow it to cool for about 10 minutes in the pan. Serve warm with the honey butter.
Notes:
- Cornmeal: I use Bob’s Red Mill Medium Grind Cornmeal, but finely ground will also work and have a smoother texture.
- Whole Milk: I recommend whole milk because of its fat content. This will help the cornbread stay moist. In a pinch, you can use a lower fat milk.
- Olive Oil: Olive oil adds a deeper and distinct flavor. If you do not like the flavor, use a neutral oil like vegetable oil.
- Weight the flour and cornmeal. The correct ratio of dry ingredients to wet is crucial for moist cornbread. Use a kitchen scale for the most precise measurements. If using measuring cups, be sure to spoon the flour and cornmeal into the measuring cup and level the top with a butter knife. The spoon and leveling technique (compared to scooping with the cup only) prevents the dry ingredients from being packed in.
- Do not overmix milk the batter. After you pour the wet ingredients into the dry, gently fold them in with a spatula until just combined. Overmixing can make the bread chewy or gummy.
- Do not overbake. Be sure to set a timer and keep an eye on the bread as it bakes. Overbaked cornbread will dry and crumbly. A toothpick should come out mostly clean when it is done.
- Add real corn. Add about 1 cup of canned or fresh corn to the batter.
Wow! This bread looks so delicious and looks so easy.
I am going to make this at home. Thank you!
This was delicious! So moist and it was less calories than the buttermilk version (ok, I am easing into this calorie thing ?) Absolutely a winner!