Cornbread without Buttermilk

Have no buttermilk? Have no fear! This skillet cornbread recipe without buttermilk packs the same tangy flavor you love. All while using simple ingredients you likely already have on hand.

Buttermilk cornbread is outrageously popular due to its tangy flavor and tender texture. However, buttermilk isn't an ingredient many people keep in their refrigerator for a rainy day. Some people will add in a little sour cream in place of buttermilk, but I have an even better hack that will help you make the best skillet cornbread ever!

Ingredients Needed

• Cornmeal - The more cornmeal added to your homemade cornbread, the drier and more crumbly it is. I use yellow cornmeal, but white cornmeal is fine too.
• All-purpose flour - The more flour added makes the cornbread more cake-like.
• Sugar - Adding sugar creates a sweet cornbread that balances the dryness of the cornmeal.
• Baking powder - Baking powder lightens the batter and gives it rise.
• Kosher Salt
• Milk - I recommend using the fattiest milk you have on hand. Whole milk is best, but 1% or 2% will also work fine.
• Lemon juice - Lemon juice is needed to replicate the sour flavor of buttermilk.
• Eggs
• Butter  - I strongly recommend using butter rather than vegetable oil. Butter adds incredible flavor and moisture that is noticeable in every bite.

What to substitute for buttermilk?

Here is the secret to my southern-style cornbread recipe: Mixing one tablespoon of lemon juice with one cup of milk and letting it sit for 5-10 minutes will give you buttermilk! Or at least a dang close replica!

Note: You will see my easy recipe calls for 1 ⅓ cups of milk, rather than just 1 cup. This is because I am only attempting to replicate one cup of buttermilk, and I would have added ⅓ cup of regular milk regardless.

How to make it

To make this homemade cornbread recipe, begin by preheating the oven to 375 degrees with the cast iron skillet in it. You want that pan screaming hot when you pour the batter in so you get a deliciously crispy golden brown crust underneath.

Tip: A cast iron pan is best for making cornbread because it is naturally nonstick and has even heat distribution.

Next, prepare your buttermilk substitute right away by mixing the milk with lemon juice in a small bowl. Let it sit for 5-10 minutes until slightly thickened. Then mix with the remaining wet ingredients - beaten eggs, and seven tablespoons of melted butter. Yes, that is a lot of butter, but it really adds a HUGE amount of flavor and moisture!

In a separate bowl combine the dry ingredients. Mix cornmeal, flour, sugar, baking powder, and salt together with a whisk. Then combine with the wet mixture and stir together with a wooden spoon just enough to fully incorporate everything. It is ok if there are still lumps showing. For the lightest cornbread possible you want to avoid over-mixing or you will create a very dense cornbread texture.

Remove the cast-iron pan from the preheated oven and add the remaining one tablespoon of butter (or bacon drippings) to the hot skillet and swirl it around to fully coat. Then pour in the cornbread batter mixture and place it back in the oven. Let it bake for 20-25 minutes. Remove from the oven and let cool for 10 minutes then slice and serve.

Note: You can use this great recipe to make cornbread muffins by using a muffin tin instead of a skillet. The baking time will be 10-15 minutes, depending on the size of your muffin tin.

How to store cornbread

Leftover cornbread is best stored at room temperature in an airtight container on your counter for up to three days. Alternatively, your cornbread can be frozen. Wrap it tightly in plastic wrap and place in a freezer-safe container for up to 3 months.

This recipe was originally published on July 12, 2021.

What to serve with cornbread?