Cornbread Recipe without Buttermilk

close up stapled slices of cornbread without buttermilk.

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

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 20

Servings servings

Calories 308kcal

Author Adina

Equipment

Cast-iron skillet (12 inches/30 cm) or another baking dish of similar size.

Ingredients

1 tablespoons lard butter or bacon drippings
1 ½ cups cornmeal preferably yellow, 200 g
1 cup all-purpose flour 125 g
¼ cup + 2 tablespoons granulated sugar 75 g, Note 1
½ teaspoon fine sea salt or Kosher
1 tablespoon baking powder
⅓ cup unsalted butter 70 g
1 cup milk 250 ml
1 large egg
1 tablespoon butter for brushing on top

Instructions

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.
1 tablespoons lard
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.
⅓ cup unsalted butter/ 70 g
Mix dry ingredients: Whisk together cornmeal, flour, sugar, salt, and baking powder until no lumps remain.
1 ½ cups cornmeal/ 200 g + 1 cup all-purpose flour / 125 g + ¼ cup + 2 tablespoons granulated sugar / 75 g + ½ teaspoon fine sea salt + 1 tablespoon baking powder
Mix wet ingredients: Stir the milk into the melted butter. Combine well, then add the egg and whisk again.
1 cup milk/ 250 ml + 1 large egg
Combine: Add dry ingredients to the wet ones. Stir shortly until the batter is just combined. Don’t overmix.
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: Immediately brush the cornbread with 1 tablespoon of butter; it will melt on top of the hot bread.
1 tablespoon butter

Notes

Sugar: You can use light brown sugar as well.
Measure the ingredients correctly to avoid cornbread that’s too crumbly; a digital kitchen scale is an amazing tool.
Additions: You can add other ingredients to the batter, like 4-5 slices cooked and crumbled bacon, 2-3 tablespoons chopped sun-dried tomatoes, fresh corn kernels, finely sliced green onions, or jalapenos, grated cheese. For Thanksgiving flavors, add some dried and chopped cranberries.
You can also bake muffins. They take about 15-20 minutes to bake. Start checking after 15 minutes; a toothpick inserted in the middle of one muffin should come out clean. Grease the muffin tin thoroughly before adding the batter.

Nutrition