Homemade cornbread is one of those recipes that can be tricky to get *just* right. It's often too dry, too dense, or not flavorful enough. But in just 6 simple steps, this Perfectly Moist Cornbread without Buttermilk will turn you into a cornbread connoisseur. With the best moist crumb, spongy texture, crisp exterior, and subtle sweetness, you won't even notice buttermilk is missing.
Though, don't just take my word for it - Give it a try, because there's a reason I've been paid to make this exact recipe for meal prep clients for over 5 years now!
In my opinion, the best cornbread has ample corn flavor, some sweetness, and a perfectly moist crumb. It has to be versatile enough to pair well with basic tomato-based chilis, as well as the popular white bean chilis too.
It should also stand up on its own as a side dish powerhouse to your favorite BBQ meals or soups, but can be enhanced with a pat of butter and a slight drizzle of honey. Though many traditional recipes use buttermilk to help with moisture, the ratio of butter, oil, honey, and regular milk in this recipe ensures that you don't even need it.
Plus, since most of these ingredients are likely to already be in your pantry and fridge, you can make this recipe at a moment's notice instead - no need to run out for special ingredients!
Ingredients
How to Make Cornbread without Buttermilk
- Step 1: Preheat oven to 375 degrees F. Prepare an 8-inch square baking pan by spraying it with nonstick spray.
- Step 2: Whisk together flour, cornmeal, sugar, baking powder, and salt.
- Step 3: In another bowl, whisk together melted butter, milk, oil, honey, and eggs.
- Step 4: Pour liquid mixture into the bowl with the dry ingredients. Whisk until just combined.
- Step 5: Pour cornbread batter into the prepared pan.
⭐️ Quick Tip! Watch the cornbread as it bakes! If it is getting too brown on top, you can tent it with foil halfway through baking to prevent it from browning further.
- Step 6: Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before slicing and serving.
My Top Tips!
⭐️ To save on bowls and additional cleaning, melt the butter directly in the medium mixing bowl before adding the other wet ingredients.
⭐️ Don't over-mix the batter! Over-mixing may result in a denser cornbread. For a lighter and fluffier crumb, mix the wet and dry ingredients together just until all the dry flour is absorbed.
Share your cooking with me! If you make this recipe, I'd love to know. Leave a comment with a rating at the bottom of this page!
Perfectly Moist Cornbread without Buttermilk
Equipment
Ingredients
- 2 cups all purpose flour
- 1 cup cornmeal
- ¾ cup granulated sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
- 1 ¾ cups 2% milk, room temperature
- ⅓ cup avocado oil (or other neutral flavored oil) SEE NOTES
- ¼ cup honey
- 3 large eggs, room temperature
Instructions
- Preheat oven to 375 degrees F. Prepare an 8-inch square baking pan by spraying it with nonstick spray.
- To a large mixing bowl, add flour, cornmeal, sugar, baking powder, and salt. Whisk to combine.
- To a medium mixing bowl, add melted butter, milk, oil, honey, and eggs. Whisk until the eggs are beaten and all liquid ingredients mix together.
- Pour liquid mixture into the bowl with the dry ingredients. Whisk until just combined. Do not overmix.
- Pour cornbread batter into the prepared pan.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. I tented mine with foil halfway through baking to prevent it from browning too much on top. Cool slightly before slicing and serving.
Notes
- I recommend avocado oil or vegetable oil. Using olive oil may result in an overall different flavored cornbread, since olive oil has a stronger flavor to it.
- To save on bowls and additional cleaning, melt the butter directly in the medium mixing bowl before adding the other wet ingredients.
- Don't over-mix the batter! Over-mixing may result in a denser cornbread. For a lighter and fluffier crumb, mix the wet and dry ingredients together just until all the dry flour is absorbed.
Nutrition
Want more recipes like this delivered right to your inbox? Be sure to subscribe above and never miss a thing!
Comments
No Comments