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Side view of sliced Cornbread Without Buttermilk on a wooden chopping board.
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4.75 from 8 votes

The Best Cornbread Recipe Without Buttermilk (Super Easy)

This Cornbread Recipe Without Buttermilk is so easy to make. Learn how to make the best homemade cornbread with this foolproof recipe.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side
Cuisine: American
Keyword: Cornbread Recipe Without Buttermilk, Cornbread Without Buttermilk
Servings: 9 pieces
Calories: 207calories
Author: Alia Kay

Ingredients

Instructions

  • In a small bowl, stir together the milk and lemon juice (or white vinegar). Set the mixture aside and let it rest for 5-10 minutes, while you prepare the rest of the ingredients.
  • Preheat oven to 400°F. Grease an 8x8-inch square baking pan with butter or cooking spray.
  • In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt.
  • In a separate bowl, whisk together the eggs, melted butter, and the prepared milk mixture.
  • Mix the wet ingredients into the dry ingredients until just combined (do not over-mix). Pour batter into the prepared pan.
  • Bake for 20-25 minutes or until a toothpick inserted into center of the bread comes out clean.
  • Allow the cornbread to cool on a wire rack for 15 minutes before serving.

Notes

  1. Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days, refrigerated for up to 5 days, or frozen for up to 3 months.
  2. To freeze the cornbread, I recommend wrapping up the individual pieces and then placing them in a sealed freezer-safe food storage container.

Nutrition

Calories: 207calories | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 388mg | Potassium: 193mg | Fiber: 2g | Sugar: 6g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg