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This easy cornbread recipe without buttermilk is the perfect side for any meal. Omit the jalapeño and cheese for the perfect cornbread recipe that everyone will love.
Original post: November 2018 | Updated: December 2022
Why This Recipe Works
In the past few years I have discovered that I actually like cornbread! I have not the hugest fan of it for most of my life. I love how easy it is to make and how many options there are for adding ingredients into it. In this recipe in particular, I love that it does not require buttermilk!
If you typically do not like spicy food, I insist that you do not shy away from this recipe. Use just half of a pepper and remove the seeds to get a kick without making your feet sweat. Or simply omit the pepper entirely for the perfect go-to delicious cornbread recipe for any meal!
This is such a great recipe, with the best crust and tons of flavor. It is also a super adaptable recipe, allowing for many adjustments.
Recipe Ingredients
Corn meal – Coarse wheat flour is the best substitute for cornmeal. If you go this route, replace yellow cornmeal with wheat flour by weight.
Flour – Replace all purpose flour with a gluten-free variety such as almond flour to make this a gluten free recipe.
Baking powder – This leavening agent adds fluffiness to the bread.
Sugar – For a super sweet cornbread, increase the amount of sugar used in the recipe. Add up to 1/4 cup extra granulated sugar.
Milk– This recipe does not require buttermilk, which is one of the reasons I love it so much. Use any variety of regular milk, including skim, 1%, 2% or whole.
Butter– Replace the melted butter with vegetable oil or canola oil if desired.
Honey – If you prefer the taste of honey over granulated sugar, replace a portion or all of it.
Cheddar cheese– Any variety of cheese can be used.
Jalapeno peppers – Omit the peppers for a more traditional recipe.
Toppings – Put a little honey butter on top or extra jalapenos, if using!
How To Make Homemade Cornbread
Step 1
Preheat oven to 400 degrees F and generously coat a cast-iron pan (or a square baking dish) with cooking spray and set aside.
In a medium bowl, combine the dry ingredients: ground cornmeal, all purpose flour, sugar, baking powder and salt. Mix well and set aside.
Step 2
In a separate bowl, combine the wet ingredients: eggs, milk, melted butter and honey.
Mix with a wooden spoon until just combined and stir in the flour mixture. Fold in the cheese and diced jalapeno, if using.
Pour the cornbread batter into the prepared pan. Top with jalapeno slices, a few drizzles of honey and a little butter, if desired.
Step 3
Bake in the preheated oven for 20 to 25 minutes or until golden brown. If a toothpick inserted into the center comes out clean, it is ready to slice and serve! Cornbread is good warm or at room temperature.
Recipe Notes
- If you don’t like spicy food, don’t dismiss this recipe. Simply omit the peppers altogether and throw in an extra little bit of grated cheddar cheese. Make it sharp cheddar! Or cherry tomatoes or a can of sweet corn kernels. Or how about some cooked, chopped bacon? Green onions would be amazing, as well.
- This cornbread only takes 30 minutes to make, from start to finish. It is a great addition to any holiday or family meal and it also goes great alongside a steaming bowl of chili or Chicken Wild Rice Soup or Chicken and Dumplings.
- If you do not have a 10 inch cast iron skillet, use a square aluminum or glass baking dish or pie plate instead. You may need to adjust baking time, so use your oven light for peeking.
- Make thisCopycat Jiffy Cornbread Mixand discover the secret to a delicious cornbread with just 6 staple pantry ingredients! This healthier and tastier alternative to the store bought mix will become a new favorite for any cornbread fan.
What To Serve With Cornbread
Literally any meal with be tastier with a side of corn bread. If you want specific ideas, check out this list of foods to eat with cornbread. Here are a few to start with:
- Instant Pot Spaghetti
- Baked Spaghetti
- Lasagna
- Chili
- Chicken Bacon Ranch Casserole
What Is Corn Meal
Dried maize is ground into a meal and is called corn flour or corn meal. This staple food is ground into fine, medium and coarse consistencies.
What Does Cornbread Taste Like
Cornbread has a crumbly texture with a sweet, corn flavor. It is also a light bread that is not super heavy or filling, making it the perfect side for any meal.
Cast Iron Skillet Care
After baking or cooking with your cast-iron skillet, use a soap free sponge and hot water to wash it out. Never use soap on a cast iron pan. If it has food stuck on it, let it sit in some hot water for a short time, then use a food scraper or spoon to help remove it. Use the sponge again to wash it clean.
Let the skillet completely dry over a low heat flame. Once the skillet has dried and no more water drops appear, use a little bit of oil in the pan while it’s still warm to re-season your cast iron. Use a folder up paper towel to spread it around, then flip the paper towel around to soak up any excess oil before finishing.
Make Cornbread Muffins
This recipe can be easily turned into corn muffins! Simply pour the batter into muffin tins (with cupcake liners) and fill each liner 3/4 of the way full. Bake at 400 degrees F for 15-18 minutes, or until a toothpick inserted into the center comes out totally clean.
How To Freeze Cornbread
If you find yourself with leftovers, you might be curious about how to freeze it! Read on for all the information you’ll need about how to freeze cornbread.
How To Reheat Cornbread
Cornbread is an easy side dish staple at many holiday meals. But what do you do with leftovers for this quick bread? Reheat them the next day! Read on to learn how to reheat cornbread so it can be enjoyed again later.
Thanksgiving Side Dishes
- This is my Mom’s Mashed Potatoes recipe. It is the BEST and goes great with any main dish, any time of year. You’ll never need another mashed potato recipe again!
- This is the best Homemade Cranberry Sauce! It is super easy to make and way surpasses the canned version in flavor. Be sure to use whole berries to your sauce to make this a delicious side dish for your Thanksgiving or holiday table!
- Instant Pot Mashed Potatoes are creamy, smooth and easy to prepare. No boiling or saucepan/stovetop cleaning required with this side dish. The Instant Pot gets this easy mashed potato recipe done in 30 minutes!
- This Classic Sweet Potato Casserole is great on your Thanksgiving table and also a perfect side dish that can be enjoyed any time of the year. It is filled with a yummy sweet potato mixture and topped with crunchy pecans and marshmallows.
- This is the Best Green Bean Casserole for your table! It is a traditional holiday staple, yes, but also great any time of the year as a delicious side dish.
- Jiffy Cornbread Casseroleis the perfect side dish if you love cornbread. It incorporates popular ingredients to create a tempting casserole that is ideal for any occasion.
FAQ About Cornbread
Can cornbread be frozen?
For best results, allow cornbread to cool completely before freezing. Place in a resealable bag or wrap tightly with plastic wrap and aluminum foil. Freeze for up to 3 months.
How to make cornbread?
Cornbread is easy to make, typically using a combination of corn meal, flour, sugar, butter, a leavening agent such as baking powder and milk or buttermilk. Other ingredients can be added, including cheese, peppers and honey. The batter is then baked in a 400-degree oven for approximately 20 minutes until cooked through.
When is cornbread done?
You will know cornbread is done baking when a toothpick inserted into the center of the bread comes out clean (no crumbs or batter!). Also, the top of the cornbread will be crispy and light golden brown.
Cornbread Recipe Without Buttermilk
This homemade cornbread recipe is the perfect side for any meal. Omit the jalapeño and cheese for a perfect go-to recipe.
5 from 4 votes
Print Pin Rate
Course: Bread
Cuisine: Mexican
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Servings: 8
Calories: 408kcal
Author: Megan Porta
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup salted butter melted
- 1/4 cup honey
- 1 cup cheddar cheese shredded
- 1 jalapeno pepper seeded and diced, optional
- Extra jalapeno slices and honey for topping optional
Instructions
Preheat oven to 400 degrees F and generously coat a cast iron pan (or a square 9×9 baking dish) with cooking spray and set aside. In a medium bowl, combine the cornmeal, flour, sugar, baking powder and salt. Mix well and set aside.
In a large bowl, combine the eggs, milk, butter and honey. Mix with a wooden spoon until just combined and stir in the dry ingredients. Fold in the cheese and diced jalapeno (if using). Pour the mixture into the prepared pan. Top with jalapeno slices and a few drizzles of honey, if desired.
Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through in the center. Cut and serve!
Notes
- This recipe does NOT require buttermilk, which is one of the reasons I love it so much. Use any variety of regular milk, including skim, 1%, 2% or whole.
- If you don’t like spicy food, don’t dismiss this recipe. Simply omit the peppers altogether and throw in an extra little bit of grated cheddar cheese. Make it sharp cheddar! Or cherry tomatoes or a can of sweet corn kernels. Or how about some cooked, chopped bacon? Green onions would be amazing, as well.
- This cornbread only takes 30 minutes to make, from start to finish. It is a great addition to any holiday or family meal and it also goes great alongside a steaming bowl of chili or Chicken Wild Rice Soup or Chicken and Dumplings.
- If you do not have a cast iron skillet, use a square baking dish or pie plate instead. You may need to adjust baking time, so use your oven light for peeking.
- For a super sweet cornbread, alter the amount of sugar by adding up to 1/4 cup extra. Also, consider adding a pat of honey butter to the top before serving and/or drizzle with extra honey!
Nutrition
Calories: 408kcal | Carbohydrates: 50g | Protein: 10g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 616mg | Potassium: 164mg | Fiber: 2g | Sugar: 23g | Vitamin A: 624IU | Vitamin C: 2mg | Calcium: 209mg | Iron: 2mg
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