Buttery and delicious, this skillet cornbread without buttermilk is the perfect side dish to complement any meal. It’s spicy, sweet, and has an amazing texture! With just a few tips and tricks, you'll be baking the perfect homemade cornbread in no time!
After living in the South for over a decade, I know how important good homemade cornbread is to a meal. Good cornbread is an essential side dish. It can be the backbone of a meal and almost as important as the main dish itself. If you’re new to making cornbread, don’t be intimidated by this responsibility; just understand the power a good cornbread recipe has to bring extra delight to your dinner table. Try this easy cornbread recipe alongside my Spicy Texas Red Chili!
Cornbread should be moist, tender, and not overly complicated. My recipe checks all these boxes and includes fresh corn, jalapenos, and cheddar cheese for those who love a bit of a spicy kick in the mix. Even better, since my cornbread is made right in the skillet, it also offers up the most delicious buttery crust on the outside while still providing a pillowy texture in the middle of every bite.
.For more skillet recipes, be sure to check out my Chicken and Spinach Skillet Pasta, my Skillet Chicken with Rice, Black Beans, and Chilis, and of course, my Simple Skillet Chocolate Chip Cookie.
Why you'll love it
Easy to make- I can’t overstate this cornbread's simplicity. It’s foolproof, delicious, and comes together in just 30 minutes. You can’t go wrong serving up this recipe. It's a flavorful twist on traditional cornbread with lots of spicy flavor.
Whole wheat health benefits- if you’re new to cooking with whole wheat flour, this is an excellent recipe to get you started. The whole wheat flour is blended with all-purpose flour to keep the structure fluffy and the taste familiar. Plus, you benefit from the extra fiber and a dose of zinc from whole wheat flour.
Incredible texture- Cornbread recipes are made for the skillet. This is because the hot skillet creates a crunchy, slightly caramelized crust on your cornbread that will leave everyone begging for another slice. While the outer edge crisps up, the center of the cornbread remains tender and fluffy for satisfaction in every bite. If this is your first time making cornbread with a cast iron skillet, trust me, it won’t be your last!
Ingredients
Yellow cornmeal- This recipe uses yellow cornmeal. The main difference between the two types is their color, but yellow corn is marginally sweeter than white corn and is a little more coarsely ground.
All-purpose flour- Regular white flour is excellent for balancing the flavor of whole wheat flour, especially if you’re new to whole wheat baking. It helps to cut down on the density and taste that you might not be used to, allowing you to take advantage of the benefits of whole wheat without a noticeable change in texture.
Whole Wheat Flour - Whole wheat flour is an excellent way to add nutrients to your meals. Not only does it invite a warm and nutty flavor, but it also offers a slightly more rustic texture that goes really well with cornbread.
Baking powder- Baking powder is a double-acting leavening agent that gives your cornbread rise. Without baking powder, your cornbread will be dense. Because cornmeal and whole wheat flour is heavy, this recipe requires an entire tablespoon of baking powder to give it a proper lift.
Salt- This is not a recipe you want to skimp on the salt. Cornbread without buttermilk is delicious, but salt is one of the most important ingredients because it allows the flavors to shine. Without adding salt, cornmeal and flour can taste bland, even with added ingredients.
Sugar-Some may argue that sugar has no place in cornbread but it adds a nice sweetness, especially to an otherwise very savory bite. I don't add a lot of sugar to this recipe but feel free to increase the amount if you like more sweet cornbread.
Corn-Adding fresh corn enhances the flavor in this recipe. If you're using frozen, be sure it's well thawed by running it under warm water. You can also use canned corn for this recipe. Whichever type you choose, just be sure to drain it well to avoid getting excess liquid into the batter.
Milk- This recipe doesn't need buttermilk; regular milk will work perfectly. In a buttermilk cornbread recipe, the fat in buttermilk makes tender cornbread. Instead, this recipe uses oil and butter to get the delicious buttery flavor and tender crumb without buttermilk. You can use whole milk, 2%, or whatever you have on hand.
Eggs- Eggs give this batter a rich flavor and help bind the ingredients together. Eggs in baking are also useful for helping your recipes rise in the oven.
Oil- Using oil is a great technique to make baked goods moist and delicious. I used canola oil, but you can also choose vegetable oil or neutral oil of your choice.
Butter-One of the best parts of cornbread is its buttery flavor! Melted butter adds moisture, and that traditional flavor we all love. Unsalted butter is ideal because it allows you to control the amount of salt in the recipe, but if all you have on hand is salted butter, it will work just fine.
Cheddar Cheese- I love cheesy cornbread! If you don't think cheese and corn go together, this delicious cornbread recipe will certainly change your mind. Of course, you can swap for another cheese you prefer, but cheddar has the most robust flavor and will work best in this recipe.
Jalapenos- Jalapeno peppers are what make this cornbread spicy! If you're not used to chopping jalapenos, it's important to note that the oils stick to your hands and can cause irritation in sensitive skin. If you'd like a milder version, remove the ribs and seeds from the jalapeno or use pickled jalapenos that come in a jar.
How to make cornbread without buttermilk
To ensure your recipe goes smoothly, it's helpful to have everything set up before you begin mixing. Measure the ingredients, chop the jalapeños, and grate the cheese. This is also the time to preheat the oven and preheat your cast iron skillet for at least 5 minutes.
Mix the dry ingredients
In a large bowl, mix cornmeal, all-purpose flour, whole wheat flour, sugar, salt, and baking powder.
Mix the wet ingredients
In a separate bowl, mix eggs, milk, oil, and butter in a separate bowl until well combined.
Combine to form the batter
Add the wet ingredients to the dry ingredients until a thick cornbread batter forms. Next, fold in the corn, cheese, and jalapeños until combined.
Bake the skillet cornbread
Next, take your pre-heated cast iron out of the oven and brush generously, and I mean generously, with butter or a little bacon grease for added flavor. Don’t do this step before preheating the cast iron because it will cause the butter to burn while it preheats.
Pour batter into your prepared pan and place the hot skillet right into your oven. I put mine in the back of my oven so it can bake in the hottest area.
When done, the cornbread will be golden brown, firm to the touch, and a toothpick inserted into the center will be mostly clean. Allow it to cool for a few minutes before serving.
Tips For the perfect cornbread recipe without buttermilk
- Cast iron skillet- You will need a good cast iron skillet for this recipe. While you can bake it in a glass baking dish, the crust you get from the cast iron is superior. The perfect crust comes from pouring the batter into a preheated pan and putting it into a very hot oven.
- Mix only to combine- Overmixing makes this cornbread tough and dense instead of light and fluffy. Be attentive to the batter, and stop mixing when all of the ingredients are just combined.
- Customize as desired- The simple ingredients I used are easy to customize depending on the taste profile you prefer. If you'd prefer a sweet cornbread recipe, it’s as simple as adding extra sugar to the batter. However, feel free to leave out the mix-ins or swap them to fit your taste. Whether you make this recipe into cornbread muffins or cut them into squares drizzled with honey butter, this is the best easy homemade cornbread without buttermilk.
- Slightly underbake- If you take cornbread out of the oven when it's slightly underdone, it will be perfect by the time it's ready to eat. If you bake it until it's perfectly done in the oven by the time it cools, it may become dry. Carryover cooking will have caused it to become overbaked. Carryover cooking is caused by the heat in the dish after removing it from the oven, meaning the dish still bakes for a bit as it dissipates heat.
The Finished Skillet Cornbread
Your cornbread should bake to a deep, golden brown. Around the edges, it should be darker and crispy.
The cornbread is perfect just like it is but feel free to serve it up with a bit of softened butter for extra deliciousness!
Now that you have mastered cornbread, how about biscuits? These Green Onion and Gruyere Biscuits are just perfect. Light and totally fluffy! I am also a huge fan of these Green Chili and Jack Drop Biscuits. They are so delicious!
Cast Iron Skillet Notes
- I recommend you buy a pre-seasoned cast iron skillet. I was gifted this Camp Chef pie pan from Walt's Army Navy Store and love it!! Taking care of your cast iron is different from other pans. It does take a little extra time to clean, but I promise, if you take care of your cast iron, it will take care of you! Most of mine I have had for about 20 years with little sign of wear.
- Don't use soap and water; it will take off the finish. Cast irons can rust very quickly. If you leave liquid in the pan, if it's not oiled well, or if the humidity is too high, you’ll see rust begin.
- Brush out the cast iron after use, using only water to rinse when necessary, and then dry promptly. The finish is everything on a cast iron pan, and you should do everything you can to protect it. One of these days, I will write up a post about this, but for now, this post has really awesome info!
FAQ Cornbread without buttermilk
Store leftover cornbread in an airtight container in the refrigerator for up to 3 days for the best taste. Microwaving it for 15-20 seconds will warm it up nicely. If it’s a bit dry by the final days, wrap it in a damp paper towel before microwaving and it will help rehydrate.
You can substitute the baking powder in cornbread, but it's not recommended since you need such a large amount for my recipe. You could also make your own baking powder if you have baking soda on hand, but keep in mind this will be single-acting baking powder, not the double acting that you buy in the store. It will react when it encounters liquid only. Double acting activates when it comes into contact with liquid and then again when exposed to heat. DIY will work, just be sure to get your cornbread in the oven swiftly after mixing it up for the best results.
If the cornbread comes out dry, the most likely reason is that it's over baked. Remember, if it's perfectly done when it comes out of the oven, the heat that remains while it cools will make it overcooked. You want to take it out slightly underbaked, so the carry-over cooking bakes it to perfection as it cools. Be aware that some ovens run hot, so pay attention to visual cues and begin checking on the cornbread frequently when it's close to time to finish.
No, you cannot substitute the flour in this recipe for cornmeal. Good cornbread uses a mix of flour and cornmeal to create a perfect cake-like texture. Cornmeal alone would produce a crumbly texture and require a recipe developed specifically without flour.
Jalapeno Cheddar Skillet Cornbread
Equipment
- 10 inch diameter cast iron skillet
Ingredients
- 1 cup yellow cornmeal you can also use white if you prefer
- ¾ cup all-purpose flour
- ½ cup whole wheat flour I prefer a whole wheat pastry flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup granulated sugar you can also use honey if you prefer, but I like the texture of the granulated sugar better.
- 1 cup fresh corn I used frozen, but thawed it in warm water and drained it well.
- ½ cup milk
- 3 eggs
- ½ cup oil I used canola, but you can use any other neutral oil of choice
- ¼ cup melted butter
- 1 cup grated cheddar cheese
- ½-3/4 cup chopped jalapenos
- butter for pan
Instructions
- Preheat oven to 400 degrees.
- One thing to note before you start mixing, your cast iron will need to go in the oven for at least 5 minutes before you are ready to bake. You want it to be good and hot before the batters go in, so keep that in mind when you are prepping your ingredients.
- It is important to make sure everything is ready to go before you start mixing. It should come together really quickly. So, cut up your jalapenos and grate your cheese. Then mix together the flour, baking powder, salt, and sugar. In another bowl, mix your eggs, milk, oil, and butter.
- Combine the wet and dry, remember to only mix to combine. You don't need to overdo this! Add in your cheddar and jalapenos. Mix to combine.
- Remove your hot cast iron from the oven and grease generously with butter. Pour in the batter and place immediately in the oven.
- Bake for 15-25 minutes. This will depend on the actual heat of your oven. I check for a few things when baking- one is color. You are looking for that beautiful golden brown color, the edges will be slightly darker. I also check by touch. If you press gently in the center of the cornbread you will be able to tell whether or not it is too underbaked. The last way to check is with a toothpick. Just remember, you want it to be SLIGHTLY underbaked, so you don't want the toothpick to come out completely clean. Just mostly.
- When it is cooked, remove it from the oven and allow it to cool for about 5-10 minutes before serving. You want it to finish baking to perfection.
Notes
- Cast iron skillet- You will need a good cast iron skillet for this recipe. While you can bake it in a glass baking dish, the crust you get from the cast iron is superior. The perfect crust comes from pouring the batter into a preheated pan and putting it into a very hot oven.
- Mix only to combine- Overmixing makes this cornbread tough and dense instead of light and fluffy. Be attentive to the batter, and stop mixing when all of the ingredients are just combined.
- Customize as desired- The simple ingredients I used are easy to customize depending on the taste profile you prefer. If you'd prefer a sweet cornbread recipe, it’s as simple as adding extra sugar to the batter. However, feel free to leave out the mix-ins or swap them to fit your taste. Whether you make this recipe into cornbread muffins or cut them into squares drizzled with honey butter, this is the best easy homemade cornbread without buttermilk.
- Slightly underbake- If you take cornbread out of the oven when it's slightly underdone, it will be perfect by the time it's ready to eat. If you bake it until it's perfectly done in the oven by the time it cools, it may become dry. Carryover cooking will have caused it to become overbaked. Carryover cooking is caused by the heat in the dish after removing it from the oven, meaning the dish still bakes for a bit as it