Cornbread Without Buttermilk

Can you make cornbread with no buttermilk? Recently I started getting prepared to cook some cornbread when I realized I didn’t have buttermilk in my home.

While the recipe I typically adhere to calls for buttermilk, I wanted to determine whether it was possible to alter it to incorporate other ingredients.

The result was a delicious sweetened cornbread, which uses milk and baking soda to form the fluffy, light crumb. I must admit it…this dish is extraordinarily amazing!

I cook the cornbread using a cake pan and then cook it in an oven. I know many of the most dedicated cornbread enthusiasts prefer using a cast-iron skillet; however, when I first attempted this recipe, there wasn’t a pan, so I had to come up with my own. I had amazing results making it with the oven, so this is how I make it!

It is a great sweet cornbread with honey and butter or even as a part or in a boiling bowl of chili. If you decide to eat this delicious cornbread, I guarantee you will not be dissatisfied!

The Ingredients You’ll Need Cornbread Without Buttermilk

A square pan of 8 inches. Make sure you coat the cake pan with a small amount of cooking spray or butter.

I also prefer to place it on the inside of my pan using parchment with an extra layer of parchment paper on both sides to use as handles for lifting the cornbread from the pan after it is been cooled.

  • Flour is a great all-purpose ingredient.
  • Cornmeal – You can typically be able to find it alongside the flour in many supermarkets
  • Sugar – Granulated Sugar is a great alternative
  • Baking soda
  • Salt
  • Melted Butter
  • Vegetable Oil
  • Milk – at 2% is a good option
  • Eggs are large eggs to use in this recipe

One of the best things about this recipe is it does not need the use of any expensive equipment. A couple of bowls and a whisk, or a fork and a wooden spoon and some elbow grease from the past is all you require.

Create Cornbread With No Buttermilk – 5 Simple Steps

Preheat your oven and set up your baking pan.

Step 1: Whisk together all your dry ingredients.

Step 2: Combine all of the wet ingredients, then beat in the eggs.

Step 3: Pour the wet ingredients into the dry ingredients, and mix using the wooden spoon to mix.

There’s something really interesting happening here…the baking soda, along with liquids, mix and create lots of bubbling action. This is great. Booking cornbread in the oven fast is important to take advantage of the leavening power.

Step 4: Bake for 35 minutes.

Step 5: Let the cornbread cool for 30 mins, and then enjoy!

Cornbread Without Buttermilk

The easiest cornbread recipe you’ve ever had: No buttermilk needed, no problem!Print

Ingredients

  • 2 cups of flour
  • 1 cup cornmeal
  • 1 cup of sugar
  • 1 1/2 tsp baking soda
  • 1 teaspoon salt
  • 1/2 cup of butter unsalted that has been melted
  • 1/2 cup vegetable oil
  • 1-1/2 cups milk (2 percent or the whole)
  • 3 large eggs

Instructions

The oven should be preheated to 350F/180C.

Clean your baking pan using butter or cooking spray with non-stick properties. The bottom part of your pan should be lined with parchment with an overhang of two sides.

Whisk the flour, cornmeal, baking soda, sugar, and salt into a large bowl.

Separately, mix the butter that has been melted and milk with the oil and eggs until they are well mixed.

Add the wet ingredients to the dry ingredients, and stir using the wooden spoon until mixed. Don’t overmix.

Place the batter in the prepared pan and bake it on the center rack for 35 to 40 minutes. The cornbread is done when it’s turned pale golden brown, and the top is golden brown. A toothpick that is inserted into the middle is clear.

Let it cool for about 10 minutes before removing it from the pan and allow it to cool on an air-tight rack.

Serve warm, topped with honey and butter.

Tips to Make Cornbread Without Buttermilk

  1. The oven should be heated for about 20 minutes before you will need it. You must ensure the oven is warm so the cake begins to rise once it is in contact with the hot air.
  2. Utilize fresh baking soda to get the most efficient outcomes. In general, a baking soda packet can last for up about six months.
  3. Don’t overmix your batter. As with muffins, mixing too much batter can lead to dry, crumbly cornbread.
  4. If you’re mixing add-ins in the cornbread mix (see below), put them in your dry ingredients first. A thin layer of flour will ensure that everything does not fall into the bottom of the cornbread.

Do I Have To Mix Other Ingredients Into The Cornbread Batter?

Sometimes, the plainest of things is the thing you’re looking to find, but if you’re looking to jazz up your cornbread slightly, there are plenty of options to pick from. You are free to add whatever you like.

You may like to try:

  • Cheese
  • Bacon
  • Jalapenos and other spicy peppers
  • dried fruits such as currants or Cranberries
  • Fresh fruit, such as blueberries or apples
  • More corn tossed into freshly cooked corner chances the corn’s flavor

Do I Need To Utilize A Different Baking Oven To Bake The Cornbread?

Yes, you can. I recommend using a web-based aluminum baking dish for this recipe. This gives the cornbread its golden-brown crust on the sides, top, and bottom.

You could also make use of the You can also use an aceramic baking dish that will provide the same results as a metal one.

If you own a cast-iron pan, this could be an excellent alternative.

The most important thing to be aware of is that whichever recipe you pick, be sure it’s oven safe.

What Can I Do To Preserve This Cornbread?

Keep leftover cornbread within an airtight container at room temperature for 3 days or more. It is also possible to freeze the cornbread up to one month. The cornbread that has been frozen can be defrosted at room temperature for 1 hour.

You’ll be amazed by the results from this cornbread that doesn’t contain buttermilk! Please let me know in the comments section how it works!

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