Here’s a classic cornbread recipe that’s light tasting and full of flavor, and it’s the best cornbread recipe in the world served warm with honey butter. Yum!
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Why You’ll Love This Recipe
Cornbread is a perfect side dish, and it’s wonderful served with everything from chili to BBQ ribs or chicken, and soups, stews and even salads. This easy cornbread recipe has a lot going for it, here’s a few good reasons to give it a try:
- This homemade quick bread is made in just one bowl and a few stirs
- We’re using buttermilk instead of the traditional half and half, cream or whole milk that’s usually called for in cornbread, which gives it a tender crumb
- Warning! This isn’t a sweet cornbread recipe, there’s no sugar in this batter
- Next time, make a batch for a wonderful cornbread stuffing
- This recipe has fresh corn in it too, which is optional but very, very good and a favorite way to eat it
- What is cornbread without honey butter, anyway? So easy too! 🙂
Ingredients You’ll Need
For the full recipe and list of instructions, please scroll to the recipe card below.
- Eggs: Large is best for this recipe
- Buttermilk: For a tangy, wonderful flavor. Use oatmilk, soy milk, almond milk or dairy-free milk except coconut milk for best results
- Flour: Regular all-purpose flour is best
- Baking Powder: To keep the crumb light
- Cornmeal: Gotta have this!
- Butter: Unsalted is best
- Honey: For the world’s best honey butter
- Fresh Corn: Optional, but wonderful!
Step-By Step Instructions
This is an easy recipe!
- Start with a large bowl, then sift together the dry ingredients – flour, cornmeal, salt and baking powder
- Add the wet ingredients – buttermilk, eggs and melted butter
- Stir just until moist, add corn, pour into dish, bake, slice, and enjoy!
Tips and Possible Variations
There are a few good techniques to consider when making this delicious cornbread recipe:
- Take the extra few seconds to sift the dry ingredients, it makes a difference in the texture
- Let your eggs and buttermilk sit at room temperature for 20-30 minutes before starting. Your ingredients will combine better!
- For the butter, part should be room temperature for the honey butter, the rest is melted, cooled and added to the cornbread batter
- Use a square 9 x 9″ inch pan lined with parchment paper before you pour batter inside for easy removal
- Use yellow corn meal instead of white for this savory cornbread
- Don’t over mix the batter – just a few turns is all that’s needed to combine these simple ingredients and then immediately pour into a baking dish and bake.
- No need to stir all the lumps out or your cornbread will be tough!
- Be careful not to over-bake, the cornbread shouldn’t bake to golden brown. If there’s no wiggle in the middle and a toothpick comes out clean, you’re good to go!
Serving Ideas
- I’m not sure if there’s anything better in the entire world than hot, homemade cornbread straight from the oven, sliced and slathered with softened honey butter. It’s a thing of beauty 🙂
- If honey butter’s not your thing, some people love it with maple syrup (and butter).
- This is such a quick homemade bread recipe, you really can make it all the time. It’s great as a side to pork chops or juicy, tender turkey meatballs too.
- Hot cornbread is wonderful with fresh salads, and that’s my personal favorite way to eat it. Try it with this blackberry goat cheese salad or this green & truly delicious Kale Salad or this healthy-ish broccoli salad.
- If you’re making a full meal around cornbread, don’t forget the dessert! This warm fruit crisp would be perfect, and so would this fresh peach cobbler. Just add vanilla ice cream!
Frequently Asked Questions
Can I make this recipe in advance?
For maximum freshness, bake it the same day you’re serving it.
Can I use something besides fresh corn?
Yes! Use the same amount of frozen corn, defrosted and drained, or leave the corn out.
More Recipes to Try
- Corn Chowder, Dairy Free: Just a delicious, homey recipe
- Stuffed Garlic Bread Recipe: A tasty & favorite side dish!
- Hellmann’s Potato Salad Recipe: A classic recipe!
- Italian Greens and Beans Recipe with Escarole: Wonderful with this cornbread!
- Shredded Chicken Burrito Bowl: Yum this easy to make bowl!
- Fruit Toast: Good anytime, anywhere!
- White Chocolate Peanut Butter Cups: Everyone loves these!
If you’ve tried this Cornbread Recipe without Milk, on Studio Delicious, please rate it 5 stars and tell me how you liked it in comments below!
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Cornbread Recipe without Milk
This one-bowl cornbread is truly delicious!
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Servings: 9
Calories: 280kcal
Ingredients
- 1 cup Flour, all-purpose
- 1 cup Cornmeal, yellow
- 1 tablespoon Baking Powder
- ½ teaspoon salt
- 2 large Eggs, beaten
- ¼ cup Butter, unsalted, melted and slightly cooled
- 1 cup Buttermilk
- 1 cup Corn kernels, fresh or frozen
- 4 tablespoons Butter, softened
- 3 tablespoons Honey
- ¼ teaspoon Flaky sea salt, like Maldon
Instructions
- Preheat the oven to 400 degrees. Prepare a 9×9" square baking dish by lining it with parchment paper, then sprayed with non-stick baking spray or smeared with butter. (Smear a little butter or spray on the bottom of the baking dish first to "glue" the parchment paper in place. The parchment makes it easy to lift the cornbread out of the pan.)
- In a large bowl, sift together the flour, cornmeal, baking powder and salt together.
- Add the beaten eggs, the cooled melted butter and the buttermilk, then quickly stir just until the flours are combined, about 10 seconds or so worth of stirring.
- Next, fold in the fresh corn – just a few turns to distribute it throughout the batter, then transfer to the baking dish and bake for 25-30 minutes. The cornbread should not be browned, and a toothpick inserted in the center will come out clean.
- To make the honey butter, combine the softened butter with the honey in a small bowl, then transfer to a small serving bowl and sprinkle with flaky sea salt
Notes
- Take the extra few seconds to sift the flours, it makes a difference in the texture
- Let your eggs and buttermilk sit out for 20-30 minutes before starting. Ingredients combine better at room temperature
- For the butter, part of it should be room temperature to combined with the honey for serving. The rest is melted, cooled and added to the cornbread batter
- Use a square 9 x 9 inch pan if you have one, but a 9″ pie dish that’s deep will work fine too. Make a sling of parchment paper inside for easy removal.
- Don’t over mix the batter… use as few turns as possible to “just” combine the ingredients, then pour into the prepared pan and directly into the oven
Nutrition
Calories: 280kcal | Carbohydrates: 35g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 256mg | Potassium: 302mg | Fiber: 2g | Sugar: 8g | Vitamin A: 462IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg
Tips for Success with Every Recipe
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
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