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Cornbread with butter on top. The cornbread has some butter melting on the top and there is a fork next to the cornbread. The cornbread is sitting on a white plate.
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4.53 from 17 votes

Easy Southern Cornbread Without Buttermilk (Skillet Recipe)

Southern cornbread without buttermilk is an easy skillet recipe that only takes a few minutes to whip up and get into the oven.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dishes
Cuisine: Southern
Servings: 8 pieces
Calories: 388kcal
Author: Julie Pollitt

Ingredients

  • 2 cups yellow cornmeal
  • 1 1/2 cups all-purpose flour
  • 2 tsp. salt
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 3 eggs
  • 1 cup of 2% milk
  • 1/2 cup of sour cream
  • 1/2 cup of vegetable oil

Instructions

  • Preheat the oven to 425-degrees and place the cast iron skillet into the oven while you prepare the cornbread.
  • Add the cornmeal, flour, salt, baking soda, and baking powder to a bowl and mix.
  • Next, add the eggs, vegetable oil, sour cream, milk, and mix.
  • Remove the skillet from the oven and grease with butter - be careful it will be hot!
  • Pour the cornbread batter into the skillet and bake for approximately 25-30 minutes or until a toothpick or cake tester comes out clean. The top of the cornbread will also be light golden brown.

Video

Notes

TIP: If you want the cornbread to have a little more moisture, add one more tablespoon of oil to the recipe and mix.
To store leftover cornbread cover it with plastic wrap or store it in an airtight container.

Nutrition

Serving: 1 | Calories: 388kcal | Carbohydrates: 44g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Cholesterol: 81mg | Sodium: 919mg | Fiber: 3g | Sugar: 1g