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a close-up photo of cornbread and honey butter on a small plate.
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5 from 2 votes

Cornbread Recipe without Milk

This one-bowl cornbread is truly delicious!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: bread
Cuisine: American
Servings: 9
Calories: 280kcal
Author: Paige

Equipment

  • 1 9" x 9" square pan, greased with butter and lined with parchment paper

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 9x9" 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