cornbread without buttermilk recipe

Written ByJenny Smyth Posted on
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The Best cornbread without buttermilk recipe

I’m so excited to share my favorite cornbread without buttermilk recipe with you. This recipe has been a staple in our household for years, and it’s perfect for any occasion.

Whether you’re looking for a comforting side dish or a delicious addition to your breakfast, this cornbread is sure to please. I love that it’s made with simple ingredients and can be easily customized to suit your taste preferences.

My kids adore helping me mix the batter and watching it transform into a golden-brown masterpiece. The best part?

It’s incredibly easy to make and requires no special equipment or expertise. As a busy mom, I appreciate recipes that can be whipped up in no time and still yield impressive results.

This cornbread is just that – a game-changer for anyone looking to elevate their breakfast or brunch spread. Plus, it’s surprisingly healthy, considering how delicious it tastes!

With its wholesome ingredients and versatility, this recipe is sure to become a favorite in your household as well. I’ve included some tips and tricks below to ensure your cornbread turns out light, fluffy, and utterly scrumptious.

Classic Cornbread Without Buttermilk

4.5 from 1468 votes

This cornbread recipe uses a simple combination of milk and vinegar to mimic buttermilk, resulting in a moist and tender crumb. It is perfect for serving alongside chili, soups, or as a standalone snack.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 8Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Cornbread

1 cup milk
1 tablespoon white vinegar
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/4 cup vegetable oil or melted butter

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2Grease an 8-inch square baking pan with butter or nonstick spray to prevent sticking.
3In a small bowl, combine the milk and white vinegar.
4Stir and let it sit for 5 minutes until it curdles slightly, creating a buttermilk substitute.
5In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
6In a separate bowl, beat the egg lightly, then add the vegetable oil and the milk-vinegar mixture.
7Stir to combine.
8Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
9Do not overmix; a few lumps are fine for a tender texture.
10Pour the batter into the prepared baking pan and spread it evenly.
11Bake for 20 to 25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
12Let the cornbread cool in the pan on a wire rack for 10 minutes before slicing.
13Serve warm for the best flavor and texture.

🔧Equipment

8-inch square baking pan
Mixing bowls
Whisk
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 9g💛Saturated Fat: 2g❤️Cholesterol: 25mg🧂Sodium: 380mg🌾Total Carbs: 31g🥦Dietary Fiber: 2g🍬Sugars: 8g🥩Protein: 5g

📝Notes

For a less sweet cornbread, reduce sugar to 2 tablespoons. You can also add 1/2 cup of corn kernels or chopped jalapenos for extra flavor.

Watch Video Of How Classic Cornbread Without Buttermilk Works

This cornbread without buttermilk recipe is perfect for any occasion – whether you’re hosting a family gathering or simply need a comforting side dish for your next meal prep session.

One of my favorite aspects of this recipe is its versatility: it’s just as delicious when served warm from the oven as it is when reheated later on.

For storage ideas, consider placing leftover cornbread in an airtight container at room temperature for up to 3 days or freezing it for up to 2 months – simply thaw when needed.

❓ Frequently Asked Questions About Cornbread Without Buttermilk

1. What is cornbread?

Cornbread is a traditional American bread made with cornmeal, flour, and various seasonings. It’s often served as a side dish or used as an ingredient in other recipes.

2. Can I use buttermilk in this recipe?

While traditional cornbread recipes call for buttermilk, this version uses regular milk instead. If you want to try using buttermilk, feel free to experiment – just be aware that the flavor might change slightly.

3. How do I ensure my cornbread is not too crumbly?

To avoid crumbliness, make sure your wet and dry ingredients are well combined before mixing them together. Also, don’t overmix the batter once you’ve added the wet ingredients – this can lead to tough or dense cornbread.

4. Can I customize the seasonings in this recipe?

Absolutely! This recipe serves as a great starting point for experimenting with different herbs, spices, or cheese combinations. Just keep in mind that some flavors might clash or overpower each other.

5. Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with gluten-free alternatives like almond flour or coconut flour.

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