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homemade cornbread no buttermilk
5 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.
Course Appetizer, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 slices


  • cast iron skillet


  • 2 cups all-purpose flour
  • 1 cup fresh cornmeal
  • 1 cup granulated sugar
  • 1 tbsp baking soda
  • 1 tsp kosher salt
  • ¾ cup unsalted butter melted
  • 1 ¼ cup 1% milk
  • 3 large eggs


  • 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.