cornbread without buttermilk

Southern cornbread without buttermilk is an easy skillet recipe that only takes a few minutes to whip up and get into the oven.

Easy Southern Cornbread Without Buttermilk (Skillet Recipe)

yellow cornmeal

all-purpose flour

salt

baking powder

baking soda

eggs

2% milk

sour cream

vegetable oil

Preheat the oven to 425-degrees and place the...

Preheat the oven to 425-degrees and place the cast iron skillet into the oven while you prepare the cornbread.

Add the cornmeal, flour, salt, baking soda, and...

Add the cornmeal, flour, salt, baking soda, and baking powder to a bowl and mix.

Next, add the eggs, vegetable oil, sour cream,...

Next, add the eggs, vegetable oil, sour cream, milk, and mix.

Remove the skillet from the oven and grease...

Remove the skillet from the oven and grease with butter - be careful it will be hot!

Pour the cornbread batter into the skillet and...

Pour the cornbread batter into the skillet and bake for approximately 25-30 minutes or until a toothpick or cake tester comes out clean. The top of the cornbread will also be light golden brown.

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Easy Southern Cornbread Without Buttermilk

Easy cornbread recipe without buttermilk, sweet, crunchy on the outside, and fluffy on the inside, this bread is ready in less than 30 minutes.

Cornbread Recipe without Buttermilk

lard (butter or bacon drippings)

cornmeal (preferably yellow 200 g)

all-purpose flour (125 g)

granulated sugar (75 g, Note 1)

fine sea salt

unsalted butter (70 g)

milk (250 ml)

butter

Preheat skillet

Preheat: Turn on the oven and set the temperature to 400 degrees Fahrenheit (200 degrees Celsius). Place 1 tablespoon lard in the cast-iron skillet or another baking dish of similar size. Let the oven and the skillet preheat while you make the batter.

Melt butter

Melt butter in a saucepan that is large enough to hold the rest of the ingredients. Let cool for a couple of minutes while you mix the rest of the ingredients.

Mix dry ingredients

Mix dry ingredients: Whisk together cornmeal, flour, sugar, salt, and baking powder until no lumps remain.

Mix wet ingredients

Mix wet ingredients: Stir the milk into the melted butter. Combine well, then add the egg and whisk again.

Combine batter

Combine: Add dry ingredients to the wet ones. Stir shortly until the batter is just combined. Don’t overmix.

Bake

Bake: Carefully remove the skillet from the oven. Caution: it is very hot and heavy! Pour the batter into the pan and return the pan to the oven. Bake for about 20 minutes until golden. Check with a toothpick inserted in the middle of the bread; it should come out clean.

Brush

Brush: Immediately brush the cornbread with 1 tablespoon butter; it will melt on top of the hot bread.

This Cornbread without Buttermilk is moist, buttery, and has a crispy golden brown crust.  It&#39;s dairy-free and can be made vegan with just 1 swap!

Cornbread without Buttermilk (Dairy-free)

soy milk (or pey milk)

apple cider vinegar

(195 grams) medium or fine-ground yellow cornmeal

(95 grams) all-purpose flour

tsp baking powder

tsp sea salt

(56 grams) melted butter ((vegan or regular))

eggs, room temperature

brown sugar (packed)

(85 grams) honey

Preheat oven to 400ºF (204ºC). If using a cast iron pan, add it to the oven to preheat as well. To a medium bowl, add milk and stir in the apple cider vinegar. Let it sit for 5-10 minutes to curdle. This will be our buttermilk substitute.

Then, add the eggs, oil, melted butter, brown sugar, and honey. Using a whisk, mix until well combined and smooth.

To a large bowl, sift all of the dry ingredients- flour, cornmeal, baking powder, and salt. Mix until combined.

Add the wet ingredients to the dry, and using a rubber spatula, gently mix until the flour is just incorporated. Don&#39;t overmix! Having a few clumps is okay. Let the mixture rest for 10 minutes to hydrate.

After 10 minutes, take the hot cast iron skillet out of the oven using oven gloves. Add 1 tablespoon of butter and let it melt. Using a pastry brush, spread it on the walls of the skillet.

Pour the batter into the hot skillet and tap it on the counter a few times to release air bubbles. Smooth out the top with a spatula.

Bake the cornbread in the preheated oven for 20-25 minutes, or until you insert a toothpick or a knife and it comes out clean. Let cool for 10 minutes, then slice and serve while still warm!

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Top 3 cornbread without buttermilk recipes from across the web

The most viewed cornbread without buttermilk recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Southern Cornbread Without But...

Cornbread Recipe without Buttermilk

Cornbread without Buttermilk (Dairy...

The most viewed cornbread without buttermilk recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine