Easy Cornbread Without Buttermilk
Are you in the mood for a comforting slice of cornbread but don’t have buttermilk on hand? No worries! This cornbread without buttermilk recipe delivers a moist, tender crumb with a delightfully golden crust, minus the buttermilk.
Ingredients Notes
Here’s what you’ll need for this cornbread without buttermilk recipe:
- Fine cornmeal: This is the heart and soul of any cornbread recipe. It gives the bread its distinct flavor and texture. Polenta or grits can be used as a cornmeal substitute, but they might give the cornbread a grainier texture.
- All-purpose flour: All-purpose flour, also known as plain flour in the UK and parts of Europe, helps to bind the ingredients together and gives the cornbread its structure.
- Baking powder and baking soda: These are the leavening agents that make the cornbread rise and become light and fluffy. Ensure they’re fresh for the best results.
- Salt: A small amount of salt is used to balance the sweetness of the bread.
- Unsalted butter: Unsalted butter is used so you can control the salt level in your cornbread. It also provides richness and moisture. You could use salted butter if you prefer, but you should remove the additional salt so that the cornbread isn’t overly salty.
- Light soft brown sugar: This adds a touch of sweetness to the cornbread. You could also use granulated sugar if preferred.
- Eggs: Eggs are necessary for binding the ingredients together.
- Whole milk: Milk adds moisture and helps to create a tender texture in the cornbread. This recipe uses whole milk instead of buttermilk, but if you’d like to experiment, almond milk or oat milk can be suitable alternatives.
Expert Tips
Follow these seasoned bakers tips to ensure your cornbread without buttermilk turns out great:
- Make sure to preheat your oven fully before baking. This ensures a consistent temperature and helps your cornbread rise evenly.
- Avoid overmixing the batter as it can lead to a denser, tougher cornbread. A few lumps in the batter are perfectly fine and will cook out.
- Check the cornbread for doneness by inserting a toothpick into the center. It should come out clean or with just a few crumbs.
- Allow the cornbread to cool for a few minutes before slicing. This will help it maintain its shape and texture.
Step by Step Instructions
1) Preheat the oven to 390°F (200°C). Prepare an 11×7-inch baking pan by greasing it and dusting lightly with flour. Set the pan aside.
2) In a large bowl, whisk together your dry ingredients: fine cornmeal, all-purpose flour, baking powder, baking soda, and salt.
3) In a separate bowl, mix together the melted unsalted butter, light soft brown sugar, eggs, and milk.
4) Create a well in the center of your dry ingredient mixture. Pour the wet ingredient mixture into this well.
5) Gently stir the ingredients together using a spatula until just combined. Avoid overmixing as this can lead to a tougher cornbread.
6) Pour the batter into your prepared baking pan, making sure it’s spread evenly.
7) Bake in your preheated oven for 20 to 25 minutes, until the cornbread is golden brown on top and a toothpick inserted into the middle comes out clean.
8) Allow the cornbread to cool slightly on a wire rack before cutting into pieces and serving.
Storage and Leftovers
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week.
For longer storage, you can store the cornbread in the freezer for up to 3 months. I like to portion the cornbread in plastic wrap then freeze it so that I can take out portions at a time to thaw.
The best way to reheat this cornbread is either in the oven or microwave.
FAQs
Can I use coconut oil instead of butter in this recipe?
Yes, you can use coconut oil in place of butter in this cornbread recipe. The result will be slightly different in flavor and may have a slightly different texture, but it’s a great option for those who don’t want to use butter.
What can I serve this cornbread with?
This cornbread is incredibly versatile and can be paired with a variety of dishes. It goes great with soups and stews, barbecued meats, or any dish with a nice sauce or gravy that the cornbread can soak up. It’s also fantastic with a simple pat of butter and a drizzle of honey, served alongside a cup of tea or coffee.
Easy Cornbread Recipe Without Buttermilk
Equipment
- Baking pan
Ingredients
- 1 cup fine cornmeal
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2.8 oz unsalted butter melted and slightly cooled
- â…“ cups light soft brown sugar
- 2 eggs at room temperature
- 1 cup whole milk at room temperature
Instructions
- Preheat the oven to 390°F (200°C). Prepare an 11×7-inch baking pan by greasing it and dusting lightly with flour. Set the pan aside.
- In a large bowl, whisk together your dry ingredients: fine cornmeal, all-purpose flour, baking powder, baking soda, and salt.
- In a separate bowl, mix together the melted unsalted butter, light soft brown sugar, eggs, and milk.
- Create a well in the center of your dry ingredient mixture. Pour the wet ingredient mixture into this well.
- Gently stir the ingredients together using a spatula until just combined. Avoid overmixing as this can lead to a tougher cornbread.
- Pour the batter into your prepared baking pan, making sure it’s spread evenly.
- Bake in your preheated oven for 20 to 25 minutes, until the cornbread is golden brown on top and a toothpick inserted into the middle comes out clean.
- Allow the cornbread to cool slightly on a wire rack before cutting into pieces and serving.
Nutrition
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