This Cornbread without Buttermilk is moist, buttery, and has a crispy golden brown crust. It's the BEST cornbread you'll ever make, thanks to a few tips and tricks that I am sharing with you today. It's also dairy-free and can be made vegan with just 1 swap!
Forget the store-bought cornbread mix! This Southern Cornbread recipe is made from scratch with simple ingredients and tastes heavenly.
While most cornbread recipes out there require buttermilk, as someone who lives outside the US, I can never find it in my local grocery store. So, I went on a quest to make the perfect cornbread without buttermilk.
When it comes to what makes a cornbread recipe great, it has to check many boxes. It has to be tender, and moist, have a crispy crust, tons of corn flavor, and most importantly, be easy to make. And this easy cornbread recipe checks all of those boxes.
It's one of my favorites to serve on the Thanksgiving table next to other *vegetarian* classics like Beyond Meat meatloaf, curried mashed potatoes, and lentil pot pie.
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Ingredients and Substitutions
- Yellow cornmeal: I highly recommend using stone-ground cornmeal. For best results, use yellow cornmeal instead of white, as it has more corn flavor and gives your cornbread a nice yellow color. If you want more texture in your cornbread, use medium-ground cornmeal. If you like your cornbread smoother, use a fine-ground one. Or you can use a mix of both!
- Flour: You can use either all-purpose flour or gluten-free all-purpose flour if you need to make this recipe gluten-free.
- Milk: If you're using non-dairy milk, make sure to use soy or pea milk. If not, whole milk works great.
- Eggs: You'll need two eggs to give texture to this cornbread without buttermilk. See the FAQ section on how to make this recipe vegan.
- Butter: I like to use a combination of butter and oil in cornbread. This way you get the flavor from the butter, AND you also get the fluffy texture that oil gives to baked goods.
- Olive oil: You can use any neutral vegetable oil, such as canola or sunflower oil.
- Brown sugar: I like to add a little bit of brown sugar to add sweetness. Brown sugar has more moisture than granulated sugar, which also helps with the texture of the bread.
- Honey or maple syrup: You'll also need a little bit of honey (¼ cup) but don't worry, this recipe doesn't turn out super sweet! It just adds a little hint of sweetness without being overpowering.
- Vinegar: For making the buttermilk substitute, you'll need to mix apple cider vinegar with milk, and let it curdle for a few minutes. You can also use lemon juice.
- Baking powder: This will be our leavening agent, which will help the cornbread rise.
- Salt: To flavor the cornbread.
See the recipe card below for exact measurements.
Variations
This cornbread without buttermilk tastes delicious as it is but adding mix-ins can take it to a whole new level. You can mix and match your favorite ones to create something unique and fun!
- Corn kernels: If you want to add more corn flavor and texture, you can add up to 1 cup of frozen or canned corn kernels into the batter before baking. If you're using canned corn, make sure to drain it well.
- Jalapenos: To give this recipe a spicy kick, you can chop 1-3 fresh jalapenos into small pieces (depending on how spicy you like your food) and fold them into the batter before baking.
- Cheese: You can stir 1 cup of shredded cheddar cheese (or any cheese) into the batter, or simply top your cornbread with cheese before baking.
- Garlic: Add 3 cloves of minced garlic when you're mixing the wet ingredients.
- Fruit: Add ½ cup of fresh cranberries or ¾ cup of fresh blueberries.
- Herbs: I love adding herbs to this recipe to give it freshness and flavor. You can add 1 heaping tablespoon of chopped fresh rosemary or thyme.
How to Make Cornbread Without Buttermilk
Step 1: 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.
Step 2: Then, add the eggs, oil, melted butter, brown sugar, and honey. Using a whisk, mix until well combined and smooth.
Step 3: To a large bowl, sift all of the dry ingredients- flour, cornmeal, baking powder, and salt. Mix until combined.
Step 4: Add the wet ingredients to the dry, and using a rubber spatula, gently mix until the flour is just incorporated. Don't overmix! Having a few clumps is okay. Let the mixture rest for 10 minutes to hydrate.
Step 5: 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. Sprinkle some cornmeal.
Step 6: Pour the cornbread 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.
Hint: For the best crispy crust, make sure your cast-iron skillet is smoking hot. Handle it only with oven gloves to prevent severe burning!
Step 7: 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!
👩🏼🍳 Chef's Tips
- Don't overmix the batter! You may be tempted to mix the batter until it's completely smooth, but that's a mistake. Overmixing leads to a tough and dense cornbread. Stop mixing the moment you see that everything is incorporated. Having a few clumps of flour is okay!
- Let the batter rest for 10 minutes. Do not skip this! It's essential because cornmeal needs more time to hydrate than flour. Resting your batter for just 10 minutes will result in moist and tender cornbread.
- Preheat your cast-iron pan in the oven. This is what will give this cornbread without buttermilk a crispy and golden brown crust, while it remains tender everywhere else.
- Use a digital scale. It's SO important to measure your ingredients correctly whether you're baking cornbread, vegan tortillas, or even homemade naan without yogurt. If you're using cups to measure the flour, it's easy to end up adding more than needed, which is why I recommend using a digital scale. If you don't have it on hand, make sure to use the spoon and leveling method to measure your baking ingredients properly.
- Don't overbake! It will lead to dry and crumbly cornbread that is hard to swallow. Every oven is different, so make sure to check on your cornbread after 15 minutes.
Recipe FAQs
You can make a buttermilk substitute by mixing milk with apple cider vinegar and letting it sit for 5 minutes until it curdles. For every 1 cup of milk, use 1 tablespoon apple cider vinegar or lemon juice.
Another great substitute is using a dollop of sour cream. This gives your cornbread a rich and tangy flavor without the need for buttermilk.
Classic cornbread is traditionally made with buttermilk, but you can easily substitute it with regular milk without sacrificing flavor or texture. The key difference is in the leavening agent: instead of using baking soda (which needs an acid like buttermilk to activate it), you should use baking powder. Baking powder already contains both an acid and a base, so it will help your cornbread rise even without the tangy buttermilk.
Yes, preheat oven to 425°F (218°C) and line a standard 12-muffin tin with muffin liners. Make the cornbread mixture as usual, then fill the muffin liners ¾ of the way. Bake the muffins at 425°F (218°C) for 5 minutes. Then, without removing them from the oven, lower the temperature to 350°F (177°C) and continue baking for an additional 16-17 minutes. The total baking time should be around 21-23 minutes. To check for doneness, insert a toothpick - if it comes out clean, the muffins are ready.
Yes. You can use a 9x9 metal baking dish that you'll need to brush with 1 tablespoon of melted butter.
Keep in mind that while it will turn out pretty good, you won't achieve the same crispy crust.
Yes! Let it cool to room temperature, and wrap it in plastic wrap first, then wrap it in aluminum foil. Freeze for up to 3 months.
Nope! This cornbread is not a sweet cornbread recipe and doesn't taste like dessert at all if that's what you're worried about. It has a subtle sweetness, which makes it versatile and perfect for enjoying both sweet and savory dishes.
Yes. Since this recipe is already dairy-free, the only things you'll need to substitute are the eggs and the honey. You can omit the eggs and use 2 flax eggs instead. For the honey, you can use agave nectar or maple syrup instead.
Yes! You can easily make this cornbread without buttermilk gluten-free by using a gluten-free all-purpose flour. Keep in mind that you may need to add a little bit more milk - around ¼ cup since GF flour absorbs more liquid.
Best Type of Fat For Cornbread
When it comes to baked goods, there is the age-old question - is it better to use oil or butter? I've explored this question in my lemon turmeric cake post before, but here is a more in-depth explanation.
While butter adds richness and flavor, oil gives the best texture to any baked good. Oil is lighter than butter as it's made up of 100% fat, whereas butter is only 80% fat and 20% water.
This difference allows oil to lock in more moisture, resulting in cakes that are more tender, moist, and crumbly. Plus, cakes made with oil tend to stay fresher longer, while a butter-based cake can dry out after just 2-3 days.
However, oil doesn't provide the same rich flavor as butter, so that's why I decided to use both. This way get a cornbread with a moist crumb AND a great buttery flavor. It's a win-win!
How to Serve Cornbread Without Buttermilk
I am convinced that serving cornbread with Dutch oven chili or my Beyond Meat chili is the best combo ever, but it can be served with so many different things.
It's a perfect side dish for soups and stews, and I particularly love serving it with dairy-free potato leek soup, sweet potato soup, French onion soup (no wine!), and spicy white bean stew.
You can also serve it next to roasted vegetables or for dessert with cinnamon-baked apples, honey, or my cranberry sauce with craisins.
Storage
This recipe tastes best in the first 1-2 days, but you can store leftover cornbread in an airtight container or zip-close bag. It will last for up to 2 days at room temperature or in the fridge for up to 1 week.
More Bread Recipes
If you tried this Cornbread without Buttermilk or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Cornbread without Buttermilk (Dairy-free)
Ingredients
- 1 cup soy milk or pea milk
- 1 tablespoon apple cider vinegar
- 1 ½ cups (195g) medium or fine-ground yellow cornmeal
- ¾ cup (95g) all-purpose flour
- 2 teaspoon baking powder
- ½ heaping teaspoon sea salt
- ¼ cup (56g) melted butter (vegan or regular)
- ¼ cup (56g) extra virgin olive oil (or canola oil or sunflower oil)
- 2 large eggs, room temperature use 2 flax eggs to make it vegan
- ¼ cup light brown sugar packed
- ¼ cup (85g) honey or agave if vegan
Instructions
- 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.1 cup soy milk, 1 tablespoon apple cider vinegar
- Then, add the eggs, oil, melted butter, brown sugar, and honey. Using a whisk, mix until well combined and smooth.¼ cup (56g) melted butter, ¼ cup (56g) extra virgin olive oil, 2 large eggs, room temperature, ¼ cup light brown sugar, ¼ cup (85g) honey or agave if vegan
- To a large bowl, sift all of the dry ingredients- flour, cornmeal, baking powder, and salt. Mix until combined.1 ½ cups (195g) medium or fine-ground yellow cornmeal, ¾ cup (95g) all-purpose flour, 2 teaspoon baking powder, ½ heaping teaspoon sea salt
- Add the wet ingredients to the dry, and using a rubber spatula, gently mix until the flour is just incorporated. Don'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!
Notes
- Don't overmix the batter! You may be tempted to mix the batter until it's completely smooth, but that's a mistake. Overmixing leads to a tough and dense cornbread. Stop mixing the moment you see that everything is incorporated. Having a few clumps of flour is okay!
- Let the batter rest for 10 minutes. Do not skip this! It's essential because cornmeal needs more time to hydrate than flour. Resting your batter for just 10 minutes will result in moist and tender cornbread.
- Preheat your cast-iron skillet in the oven. This is what will give this cornbread without buttermilk a crispy and golden brown crust.
- Use a digital scale. It's SO important to measure your ingredients correctly. If you're using cups to measure the flour, it's easy to end up adding more than needed, which is why I recommend using a digital scale. If you don't have it on hand, make sure to use the spoon and leveling method to measure your baking ingredients properly.
- Don't overbake! It will lead to dry and crumbly cornbread that is hard to swallow. Every oven is different, so make sure to check on your cornbread after 15 minutes.
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
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