Classic Southern Cornbread Recipe Without Buttermilk

Updated: 03.20.2025
Looking for an easy Southern homemade cornbread without buttermilk recipe? You’ve found it. This is a simple, from-scratch cornbread that bakes up with a moist crumb and a subtle hint of sweetness. Serve it warm with real butter and a tall glass of sweet tea for a classic Southern meal.

Southern Cornbread Without Buttermilk and Easy Cornbread Recipe

My dad could make two things I remember clearly: Southern cornbread and fried rice. He learned traditional Southern cornbread from family recipes, and today I’m sharing his old-fashioned Southern cornbread made without buttermilk. This version isn’t overly sweet, which makes it ideal for cornbread dressing, crumbled over a bowl of spicy chili, or enjoyed simply with butter and a side of collard greens.

This easy homemade cornbread pairs well with many dishes, and if you’ve never tried crumbling warm cornbread into a tall glass of cold milk, it’s a comforting treat straight from childhood kitchens.

Sweet Cornbread vs. Traditional Southern Cornbread

There are two common styles: the sweeter, lighter northern-style cornbread and the heartier, less-sweet Southern-style cornbread. Southern cornbread uses less flour and just a touch of sugar so the corn flavor comes through. If you prefer something very sweet, corn muffins or commercial mixes will get you there, but for a true Southern-style result this simpler recipe is ideal.

Southern Cornbread Without Buttermilk Recipe

Complete List of Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/8 cup sugar (or 1/4 cup if you prefer slightly sweeter cornbread)
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whole milk (a good buttermilk substitute)
• 2 large eggs
• 1/4 cup canola or vegetable oil (or melted butter for a richer flavor)
• Parchment paper or aluminum foil (optional, for easier cleanup)

Instructions:

1. Preheat the oven to 425°F (220°C). Grease a cast-iron skillet, a 9-inch pie plate, an 8×8 baking dish, or a cake pan for a golden-brown, crispy crust.
2. In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
3. In a separate bowl, whisk the milk, eggs, and oil until combined.
4. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix — a few small lumps are fine and help keep the crumb tender.
5. Carefully pour the batter into the preheated, greased skillet or prepared pan so the batter begins baking on contact for a crisp edge.
6. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool 5–10 minutes before slicing and serving.

Best Ways to Serve Southern Cornbread

This cornbread makes a perfect side with many Southern dishes, including crispy fried chicken, pork loin, collard greens (crumbled cornbread on top is delicious), black-eyed peas, or a hot bowl of chili. It also pairs well with shredded barbecue pork, chicken, or beef. For a sweeter variation, serve with maple syrup, honey, or a drizzle of molasses.

A Brief History of Cornbread

Cornbread is a beloved comfort food in the Southern United States with roots in Native American cooking. Early European settlers adopted ground corn as a staple and adapted recipes to local tastes. Southern-style cornbread traditionally bakes in a cast-iron pan to develop a crisp, golden crust. Northern variations grew sweeter and lighter over time, often baked in muffin tins. This recipe can be adapted for a gluten-free diet by substituting a gluten-free flour blend for the all-purpose flour.

Tips for the Best Cornbread

• Use a hot cast-iron pan to get crisp edges and a soft interior.
• Add an extra egg for an even moister crumb if desired.
• Don’t overmix the batter — overworking it can make the bread dense.
• A tablespoon of lemon juice added to the milk can mimic the slight tang of buttermilk.
• Let the cornbread rest 5–10 minutes after baking so the texture sets and flavors settle.

Final Thoughts

Southern cornbread made without buttermilk is a versatile, comforting bread that suits many meals and occasions — from Sunday supper to holiday dressing. It’s forgiving to make, and baking it in a cast-iron skillet helps deliver that authentic crunchy edge and tender center. Try it with butter and honey, a smear of jam, or crumbled into soup or chili.

Enjoy this easy, old-fashioned recipe and feel free to adapt it to your taste—more or less sugar, different oils, or alternate milks all work. What’s your favorite way to serve Southern cornbread?

Let’s cook up some Southern cornbread without buttermilk!

More Good Cornbread Recipes To Try

Jiffy-style corn pudding, buttermilk cornbread baked in a cast-iron skillet, or a fruit cobbler topped with cornbread are tasty variations to explore.