Cornbread recipe without buttermilk
Simple and flavorful savory cornbread using everyday ingredients. Perfect to accompany a southern meal.
Servings 8
Equipment
- bowl
- 8x8 glass baking dish or 8-9 inch cast iron skillet
- flexible scraper spatula
- whisk
Ingredients
- 1 cup cornmeal medium grind
- 1 cup flour all purpose unbleached
- 1½ tsp salt
- 1 tbsp sugar
- 2 tsp baking powder
- 1½ cup milk
- 1 egg
- 4 tbsp butter melted
- 1 tbsp olive oil
Instructions
- Preheat oven to 400 degrees F.
- Mix dry ingredients (cornmeal, flour, salt, sugar, and baking powder) together with a whisk in a large bowl until well combined.
- Pour in milk, egg, and melted butter and whisk until the dry ingredients are fully incorporated with the wet and no lumps are present.
- Grease 8x8 glass baking dish or 8-9 inch cast iron skillet with olive oil, covering bottom and sides.
- Pour in cornbread batter into baking dish, using a scraper spatula to scrape out the entirety of the batter.
- Bake at 400 degrees for 25 minutes or until top is golden brown and a toothpick comes out clean when inserted in the middle.
Notes
If using a cast iron skillet, place it in the oven while the oven preheats. This produces a crispier crust.
Using a glass baking dish will not yield as crispy of a crust, but it will still be delicious.