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close up stapled slices of cornbread without buttermilk.

Cornbread Recipe 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.
Course Side Dish
Cuisine American
Keyword cornbread recipe, cornbread recipe without buttermilk, cornbread without buttermilk, no buttermilk cornbread
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8
Calories 308kcal
Author Adina


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


  • 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
  • 1/3 cup unsalted butter 70 g
  • 1 cup milk 250 ml
  • 1 large egg
  • 1 tablespoon butter for brushing on top


  • 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 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: Whisk together cornmeal, flour, sugar, salt, and baking powder until no lumps remain.
  • Mix wet ingredients: Stir the milk into the melted butter. Combine well, then add the egg and whisk again.
  • 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 butter; it will melt on top of the hot bread.


  1. You can use light brown sugar as well.
  2. To avoid cornbread that’s too crumbly, make sure you measure the ingredients correctly; a digital kitchen scale is an amazing thing to have.
  3. 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.
  4. 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.


Serving: 1slice | Calories: 308kcal | Carbohydrates: 43g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 345mg | Potassium: 170mg | Fiber: 3g | Sugar: 8g | Vitamin A: 458IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 2mg