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Close-up of a golden-brown cornbread slice, moist and crumbly, on a plate.
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Cornbread Without Buttermilk

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 pieces
Calories 210
A simple and delicious cornbread recipe that skips buttermilk, perfect for a quick bake.

Ingredients

Dry ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 1 Tablespoon baking powder
  • 0.5 teaspoon salt

Wet ingredients

  • 1 cup whole milk
  • 2 large eggs eggs
  • 4 Tablespoons butter, melted

Instructions 

  • Preheat oven to 425°F (218°C). Grease a 10-inch skillet or baking dish.
  • Mix dry ingredients: cornmeal, flour, sugar, baking powder, salt.
  • Add wet ingredients: milk, eggs, melted butter. Whisk until just combined.
  • Pour batter into prepared pan and bake for 20 minutes until golden and a toothpick comes out clean.
  • Immediately top with butter, let it melt into the bread.
  • Serve warm. Store leftovers in the fridge for up to 5 days.

Notes

This cornbread is best enjoyed warm with butter or honey.
Calories: 210kcal
Cost: $10
Course: Side Dish
Cuisine: American
Keyword: cornbread