This classic cornbread recipe without buttermilk has been a family favorite for generations. It’s moist, simple, and ready in under 30 minutes. Serve it alongside soup or chili, or even for breakfast, the way Mom used to.
What you’ll love about this recipe:
- IT’S QUICK! – With just a few simple ingredients, this cornmeal cornbread can be mixed up and popped into the oven in minutes.
- NO BUTTERMILK NEEDED – Many cornbread recipes call for buttermilk, but this one stays moist and delicious without it.
- BAKED IN AN 8 X 8 INCH SQUARE PAN – Some southern cornbread is made in a cast iron skillet, but this one from my Mom is baked in the oven. If you’re cooking for more than 4-6 people, you can double the recipe and bake it in a 9 x 13 inch pan.
- CAN DOUBLE AS A BREAKFAST RECIPE! – When I was growing up, Mom often served this cornbread for breakfast. She called it “Johnny Cake,” and we ate it with butter and homemade pancake syrup. Try it. It’s delicious!
Ingredients for Cornmeal Cornbread
Check your pantry and fridge for the following items:
- all-purpose flour
- baking powder
- sugar
- salt
- cornmeal
- egg
- milk (I used 2%)
- oil – I use canola oil
Watch the video of making this cornbread recipe
Step by Step Instructions for This Simple Cornbread Recipe
Preheat the oven to 400 degrees. In a large bowl, stir together the dry ingredients: flour, baking powder, sugar, salt, and cornmeal. Set the bowl aside. In a separate bowl, whisk the milk, egg, and oil until combined.
Make a well in the center of the dry ingredients and pour the wet mixture in. Stir just until everything comes together and is smooth. A few lumps are fine, since overbeating will toughen the cornbread. Pour the batter into a lightly greased 8×8 pan and bake for 20 minutes, until it pulls away from the sides and a toothpick comes out clean.
Growing up, my mom called this recipe “Johnny Cake” and served it for breakfast with butter and homemade pancake syrup. It’s still my favorite way to eat it!
You’ll know the cornbread is done when it pulls away from the sides of the pan and a toothpick inserted in the center comes out clean.
What toppings do you put on cornbread?
Cornbread is a wonderful side dish for chili and stews, and it’s a popular choice in the South for Thanksgiving and Christmas dinners. It’s best served warm, often spread with butter, honey, or jam. As I mentioned earlier, our family grew up putting butter and homemade pancake syrup on ours. It’s still my favorite topping! ;)
How to store leftover cornbread
Let leftover cornbread cool completely. Then store it in an airtight container with a lid or in a ziploc bag. Stored this way, it will last 3 days at room temperature. For longer storage, it can be frozen for up to 3 months.
Other Yummy Side Dishes for Soups & Stews
- This old-fashioned drop dumpling recipe is delicious with soup and stew!
- Buttery bread machine rolls are soft, tender, and melt right in your mouth!
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Simple Baked Cornbread Recipe without Buttermilk
This classic cornbread has been a family favorite for generations. Made without buttermilk and baked to perfection in an 8×8 inch pan, it’s ready in under 30 minutes. It’s a quick side dish you’ll keep coming back to.
Ingredients
Method
- Preheat the oven to 400 degrees. In a large mixing bowl, stir together the dry ingredients: flour, baking powder, sugar, salt, and cornmeal. Set this aside.
- In a separate bowl, whisk together the wet ingredients: the milk, egg, and oil.
- Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir with a large spoon until the batter is well mixed and smooth, but don’t overbeat.
- Pour the batter into a lightly greased 8 x 8 inch square pan and bake at 400 degrees for 20 minutes.
- The cornbread is done when it pulls away from the sides of the pan and a toothpick inserted in the center comes out clean.
