from 1 vote
Cornbread (No Buttermilk)
Easy homemade cornbread without the buttermilk. Discover how to make this Southern classic with our quick skillet loaf recipe.
Appetizer, Side Dish
cast iron skillet
Preheat oven to 350˚F (180°C)
Grease the skillet and place it in the oven to warm it up
Toss the dry ingredients in a medium-sized mixing bowl and stir well using a hand whisk
Toss the wet ingredients in a large bowl and mix well
Slowly combine the dry ingredients into the wet ingredients and mix until you get a lumpy mixture
Pour the mixture into your hot skillet and bake for about 35 minutes or until you get a lovely golden brown color
Line a baking tray with parchment paper so that it’s easy to lift the cornmeal out of the pan once it’s ready
Slice and serve as you desire with your preferred side. You can treat it as you would bread, using different spreads such as jam or honey.