Southern Cornbread Without Buttermilk Recipe (2024)

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Looking for an easy southern homemade cornbread without buttermilk recipe? You have found it Southern Cornbread Without Buttermilk! This is the best cornbread recipe to make cornbread from scratch easily. Serve this Southern Style Cornbread it with rich real butter and a big pitcher or sweet tea!

Southern Cornbread Without Buttermilk Recipe (1)

Southern Cornbread Without Buttermilk

When I was growing up, my dad could cook two things that I remember well: Southern Cornbread and Fried Rice. The cornbread he learned as a child cooking for his family. The Fried Rice was something he learned during deployment as an airman. http://ridgefieldacupuncture.com/buy-doxycycline-online/

Southern Cornbread Without Buttermilk Recipe (2)

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Today I am sharing the recipe he taught me as a young child, Old-Fashioned Southern Cornbread Without Buttermilk. It is not super sweet. It is the perfect recipe to use to make Cornbread Dressing or slathered in butter and served with a big bowl of chili or a meaty stew. http://ridgefieldacupuncture.com/cheap-viagra/

Another scrumptiousway that we eat cornbread is crumbled up in a tall glass of cold milk. Treats apparently were prettysimple back in my dad’s youth. But I love it, it is refreshing and filling at the same time. http://ridgefieldacupuncture.com/propecia-online/

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Fancy Sweet Cornbread

My husband fancies the sweet cornbread. It tastes like cake. I keep telling him that is a muffin and not cornbread. Sweeter cornbreads are a Northern American treat. Give me the hearty version of the South any day of the week. Sweet cornbread is in the Jiffy Box. Now, I love using Jiffy Corn Muffin Mix for a few recipes, but it is really too sweet to be versatile like our Southern cornbread with less sugar.

Southern Cornbread Without Buttermilk Recipe

Southern cornbread uses less flour than its northern counterpart and rarely contains much sugar. When my dad was young, he used buttermilk in the mix. However, we never kept buttermilk in the fridge so I grew up using sweet milk and it works just fine!

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I use a traditionalCast-Iron skillet to cook our Old-Fashioned Southern Corn Bread. I love the idea that my great grandparents cooked on Lodge Cast Iron. My mom actuallystill uses the cast-iron skillet that was used by my grandparents! These skillets and dutch ovens will last for generationswhen cared for properly.

Either way, you make cornbread, north, south, east, west, there is no sense in making out of the box when it is so easy to make from scratch!

Southern Dinner with Cornbread

If you are in the mood for a good Southern meal, fry up some crispy chicken or cook a quick roast chicken in the Rocrok, make up a pan of Southern Crack Green Beans and some creamy mashed potatoes. Slice up some fresh tomatoes, scallions and a bottle of Hot Sauce. Then serve it all with a cold pitcher of iced tea. (sugared-up real good)

Five Yummy Ways To EatSouthern Cornbread Recipe

  1. Crumbled over a plate of cooked collard greens.
  2. Topped with Shredded BBQ Chicken, Pork, or Beef
  3. Crumpled in a tall glass of cold milk.
  4. Sliced in half and filled with fried catfish, filet and slaw
  5. Topped With Spicy Chili or Blackeyed Peas.

Anyway, you slice itSouthern Cornbread Without Buttermilk is so darn good!

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A Brief History on Cornbread

Cornbread is a type of bread that is made from cornmeal, which is ground up corn. It has a long history in the Americas, dating back to the Native Americans who used ground corn to make various foods, including bread.

When Europeans arrived in the Americas, they adopted the Native American’s use of corn and began making their own versions of cornbread. The first European colonists in America learned to make cornbread from the Native Americans, and it quickly became a staple food in the Southern United States, where corn was abundant.

Cornbread has grown over time, with different regions and cultures putting their own spin on the recipe. In the Southern United States, cornbread is typically made with buttermilk ( but our recipe uses sweet milk aka regular milk) and baked in a cast-iron skillet, resulting in a dense, crumbly texture. In contrast, Northern-style cornbread is often sweeter and lighter, and may include other ingredients like sugar, honey, or molasses.

Today, cornbread remains a popular food in the United States, with many variations and regional styles. It is often served as a side dish with barbecue, chili, or other Southern-style foods.

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Dry Ingredients

Cornbread typically consists of dry ingredients, wet ingredients, and a leavening agent to help it rise. The dry ingredients in cornbread include:

  1. Cornmeal: This is the main ingredient in cornbread and gives it its characteristic texture and flavor. Cornmeal is made by grinding dried corn kernels into a coarse powder.
  2. Flour: Some cornbread recipes call for a small amount of all-purpose flour to help the bread rise and give it a lighter texture. This is optional, and many recipes do not include flour.
  3. Baking powder: This is a leavening agent that helps the cornbread rise. Baking powder contains a combination of baking soda, cream of tartar, and sometimes cornstarch.
  4. Salt: Salt is added to enhance the flavor of the cornbread and balance the sweetness of any added sugar.
  5. Sugar: Some cornbread recipes call for a small amount of sugar to balance the savory flavor of the cornmeal. However, traditional Southern-style cornbread rarely contains sugar and some folk might think it’s an outright crime to add more than a tablespoon of sugar into Southern Cornbread.

Wet Ingredeints For Cornbread

The wet ingredients in a cornbread recipe can vary depending on the specific recipe and preference, but here are some common wet ingredients used in cornbread recipes that do not include buttermilk:

  1. Milk: Many cornbread recipes call for regular milk as a wet ingredient to moisten the batter and create a tender texture. You can use any type of milk you prefer, such as whole milk, 2% milk, or even plant-based milk.
  2. Eggs: Eggs are typically used as a binding agent in cornbread and help to hold the batter together. Most cornbread recipes call for one or two eggs.
  3. Oil or melted butter: Oil or melted butter helps to keep the cornbread moist and tender. You can use any type of oil you prefer, such as vegetable oil or olive oil. Melted butter is also a common choice and adds a rich, buttery flavor.
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What To Serve With Southern Cornbread Without Buttermilk Recipe

  1. Okra and Tomatoes
  2. Mashed Potatoes
  3. Momma’s Famous Turkey Chili
  4. Irish Potato Soup
  5. Salt and Pepper Chicken Thighs
    Or try this simple salad!

Let’s cook up some Southern Cornbread without Buttermilk!

Little Note Y’all! If you want a moister cornbread, add another egg and 1/8 of a cup more milk. That creates a more cake-likebread. Traditional Cornbread is not soft like a cake.

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Yield: 8

Southern Cornbread Without Buttermilk Recipe

Southern Cornbread Without Buttermilk Recipe (11)

Old Fashioned Southern Cornbread is a great bread to serve with real butter and honey or a drizzle of blackstrap molasses. Serve it as a side dish with a piping hot bowl of soup or a meaty chili. Or try it Southern style crumbled in a tall glass of cold milk. Yes, traditionally you have this with buttermilk but we do not use it. We use cold regular old organic milk.

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/8 cup sugar or 1/4 if you just need a shade sweeter (still not sweet like corn muffins though!)
  • 4tsp baking powder
  • 1/2 tspsalt
  • 1 cup whole milk
  • 2 large eggs
  • 1/4 cup vegetable or canola oil
  • cooking spray or butter to coat the pan

Instructions

  1. Preheat oven to 425° and coat the inside of a 9-inch pie plate or 9 to 10 inch cast iron skillet or 8x8 baking dishwith cooking spray or real butter.
  2. In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl whisk eggs, milk, and oil.
  4. Pour wet ingredients in the cornmeal/flour mixture and stir until mixed well. This is not a super smooth batter, so don't obsess over a couple of lumps.
  5. Pour batter into prepared dish/skillet and bake for 20-to 25 minutes. The top will be golden brown and the sides crunchy. Cut and serve.

Notes

This cornbread recipe is perfect with butter and honey, maple syrup, or even drizzled with real blackstrap molasses. Serve it as a side with your favorite southern main dishes including shredded BBQ pork, roast chicken, chili, and stew.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:Calories: 191Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 438mgCarbohydrates: 29gFiber: 2gSugar: 5gProtein: 5g

Southern Cornbread Without Buttermilk Recipe (2024)

FAQs

What can I use instead of buttermilk in cornbread? ›

Dairy-based substitutes for buttermilk
  1. Milk and vinegar. Adding vinegar to milk gives it an acidity similar to that of buttermilk. ...
  2. Milk and lemon juice. ...
  3. Milk and cream of tartar. ...
  4. Lactose-free milk and acid. ...
  5. Sour cream and water or milk. ...
  6. Plain yogurt and water or milk. ...
  7. Plain kefir. ...
  8. Buttermilk powder and water.

What is the difference between cornbread and Southern cornbread? ›

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

Why do you put buttermilk in cornbread? ›

Buttermilk is a key ingredient

The reaction of the acid in the buttermilk on the rising agents makes for a lighter rise. This prevents the dense texture cornbread may sometimes have. I'm going to take a moment here, to tell you that you ought to have some buttermilk on hand pretty much all the time.

What can I use for cornbread if I don't have milk? ›

Dairy Substitutes for Milk
  • Cream or Half-and-Half. Cream is richer than milk, so to avoid heavier dough or batter use a ratio of about 60 percent cream to 40 percent water. ...
  • Evaporated or Powdered Milk. ...
  • Sour Cream or Plain Yogurt. ...
  • Water (or Water and Butter) ...
  • Nut Milk. ...
  • Soy Milk. ...
  • Oat Milk. ...
  • Rice Milk.
Apr 3, 2023

What happens if you use milk instead of buttermilk? ›

Buttermilk adds a creamy, slightly tangy flavor to both sweet and savory recipes. But if you don't have buttermilk on hand, you cannot substitute regular milk instead, because it doesn't have the same properties.

Is it better to use buttermilk or milk in cornbread? ›

I recommend using buttermilk in this cornbread recipe for the best texture; it helps keep it soft and moist. If you use just regular milk for this recipe, your cornbread will come out drier than I personally care for, but since cornbread is classically crumbly, you might be able to get away with it.

Why do southerners not put sugar in cornbread? ›

The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.

Do southerners add sugar to cornbread? ›

Sugar Is Optional

Whether to include sugar or not in a southern cornbread recipe is an issue for debate. We've included as an option a tablespoon which just intensifies the flavor of the cornmeal; it doesn't make the cornbread sweet. The choice is yours as to whether or not to include it.

What is the difference between yankee cornbread and southern cornbread? ›

There are some basic differences between Southern corn-bread and what many people call "Yankee" cornbread. Southern cornbread, besides being made from white corn meal, has very little sugar in it - between a teaspoon and a tablespoon. And it is made with buttermilk.

Is buttermilk a southern thing? ›

Buttermilk is a prized Southern ingredient, but it's also a delicious beverage that's good for us. It is a potent source of probiotics and active cultures found in natural yogurt, kefir, kombucha, sauerkraut, kimchee, and other fermented foods that aid digestion and promote gut health.

Can I use heavy whipping cream instead of buttermilk for cornbread? ›

They're not completely interchangeable. Yes, you can swap them in a recipe, but it's not as simple as switching buttermilk for heavy cream/heavy cream for buttermilk. For example, if you're replacing buttermilk with heavy cream you'll probably need to switch out your baking soda for baking powder.

Can you substitute sour cream for buttermilk in cornbread? ›

Yes, you can substitute sour cream! Thin it with milk or water to get the right consistency. For each cup of buttermilk needed, use 3/4 cup sour cream and 1/4 cup liquid. Editor's Tip: Sour cream has a higher fat content, so this will result in richer-tasting foods.

What happens if you use water instead of milk in cornbread? ›

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

Can you use mayonnaise instead of milk in cornbread? ›

As shocking as it may seem, mayonnaise is a perfect substitute for milk when making cornbread for the lactose intolerant.

Can I use sour cream instead of milk? ›

In fact, you can substitute sour cream for milk almost anytime the recipe calls for less than a cup of milk. One of the most common ingredients to use milk with is potatoes. Spuds love dairy, so if a recipe calls for milk, sour cream almost always works in its place.

Can I use regular milk instead of buttermilk? ›

In most cases, you cannot substitute buttermilk with just milk. Not only does buttermilk have a pleasant tangy flavor that regular milk does not have, but it also affects the texture of baked goods (buttermilk reacts with leaveners, such as baking soda and baking powder, to create especially light results).

What is a substitute for buttermilk in baking mix? ›

SAM'S TIP: While I haven't tried these myself, here are a few other substitutes that should work well for replacing one cup of buttermilk: 1 cup of plain yogurt; ¾ cup sour cream (or full fat Greek yogurt) + ¼ cup water or milk; 1 ½ teaspoons cream of tartar + 1 cup milk; or buttermilk powder (follow package ...

How do I make my own buttermilk? ›

For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes. You can scale the recipe up or down depending on how much you need.

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