Moist Cornbread Recipe Without Buttermilk

This moist cornbread recipe without buttermilk is easy and quick to make, the cornbread is soft, moist, and delicious. It’s made with real corn kernels, milk, and eggs that come together with the other ingredients the best moist cornbread.

There are many times when homemade recipes call for buttermilk, but sometimes it’s hard to find at your local grocery store. This is the best recipe for making homemade cornbread without buttermilk. It’s tender and moist, everyone will love it. You can bake it using your cast iron skillet, round baking pan or square cake pan.

This homemade moist cornbread is the perfect accompaniment for any meal, it’s a tasty staple for the Southern kitchen. You will love the simplicity of this recipe and will be a favorite in your recipe box.

Let’s make this moist cornbread recipe without buttermilk!

Ingredients For Moist Cornbread Recipe Without Buttermilk

• 1 1/2 cups flour
• 1 1.2 tablespoon milk
• 1/4 cup shortening or butter
• 1 large egg, beaten
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 1/2 teaspoons baking powder
• 2 cups fresh corn kernels

How To Make Moist Cornbread Without Buttermilk?

1. Preheat oven to 390°F 200°C, and gr
2. Combine dry ingredients together in a medium bowl.
3. Cut in shortening or butter with a pastry cutter or use a fork until the mixture is crumbly. Alternatively, you can use a stand mixer with a paddle attachment or a food processor for this process.
4. Add corn kernels, egg, and milk and stir just until combined.
5. Transfer the cornbread batter to a greased 8-inch round or square baking pan.
6. Bake for 25-30 minutes or until golden brown and an inserted toothpick comes out clean.
7. Remove the cornbread from the oven and allow it cool in the pan for 10 minutes, then transfer it to a cooling rack.
8. Enjoy!

Moist Cornbread Without Buttermilk

This moist cornbread recipe without buttermilk is easy and quick to make, the cornbread is soft, moist, and delicious. It’s made with real corn kernels, milk, and eggs that come together with the other ingredients the best moist cornbread.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Course Dessert

Cuisine American

Servings 9 slices

Calories 150 kcal

Ingredients

  

• 1 1/2 cups flour
• 1 1.2 tablespoon milk
• 1/4 cup shortening or butter
• 1 large egg beaten
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 1/2 teaspoons baking powder
• 2 cups fresh corn kernels

Instructions

 

• Preheat oven to 390°F 200°C, and gr
• Combine dry ingredients together in a medium bowl.
• Cut in shortening or butter with a pastry cutter or use a fork until the mixture is crumbly. Alternatively, you can use a stand mixer with a paddle attachment or a food processor for this process.
• Add corn kernels, egg, and milk and stir just until combined.
• Transfer the cornbread batter to a greased 8-inch round or square baking pan.
• Bake for 25-30 minutes or until golden brown and an inserted toothpick comes out clean.
• Remove the cornbread from the oven and allow it cool in the pan for 10 minutes, then transfer it to a cooling rack.
• Enjoy!

Keyword Corn Cake Without Buttermilk, Cornbread with corn kernels, Cornbread without buttermilk, Easy Cornbread Recipe, Moist Cornbread Without Buttermilk, Quick Bread Cornbread Recipe, Southern Style Cornbread