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5 from 46 votes

Cornbread Recipe without Buttermilk

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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Bread, Side Dish
Cuisine: American
Diet: Low Salt, Vegetarian
Servings: 12 people
Calories: 366kcal
Author: Brianna May

Equipment

Ingredients

Cornbread

  • ¾ cup (180 ml) whole milk*
  • cup (133 g) granulated sugar
  • cup 76 g) melted unsalted butter, cooled slightly
  • cup (79 ml) olive oil*
  • 2 large eggs
  • 1 ⅓ cups (173 g) all purpose flour
  • 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
  • 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 9 x 9 inch metal baking pan generously with melted butter or cooking spray and line with parchment (for easier removal). You can also use a 9-10 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.

Nutrition

Calories: 366kcal | Carbohydrates: 46g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 296mg | Fiber: 2g | Sugar: 16g