Cornbread Recipe Without Buttermilk

GRANDMOTHER'S BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
• Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

NO-FLOUR CORNBREAD

Steps:

• Preheat oven to 425°F.
• Put first 5 ingredients in mixing bowl. (If it makes you feel better, go ahead and mix the dry ingredients, whisk the eggs into the buttermilk, then combine dry/wet ingredients).
• Mix with large spoon or whisk.
• Put bacon grease in well-seasoned 10-inch cast iron skillet over medium to high heat.
• Just as the bacon grease is about to start smoking, pour it into the other ingredients, stirring as you pour (if you can manage it). Leave enough in the skillet to coat the bottom and sides.
• Pour entire mixture into the skillet.
• Place skillet on middle rack of oven; bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes).
• Remove from oven and invert skillet over serving plate. If cornbread does not drop easily, you may need to run an icing spatula or even a flexible metal egg-turner around/under it so it comes loose.
• Recipe halves well, just remember you can't cut the bacon grease by half because you still need to coat the skillet.
• Serve hot, with plenty of butter. Or margarine, if you insist.

EASY BUTTERMILK CORNBREAD

Steps:

• Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. (Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
• Make a well in the centre and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).
• Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.
• Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.

EASY MOIST CORNBREAD RECIPE

Steps:

• Position your oven rack in the center of the oven and place a well seasoned 10" or 12" cast iron skillet inside. Preheat your oven to 450F (232C). This will preheat your skillet to help achieve a very crispy bottom to your cornbread. Alternatively, if you do not have a cast iron skillet you may use a 9" round or square metal or glass baking dish for this recipe, but you should not preheat them in the oven.
• Meanwhile, melt your butter. Once completely melted, divide out about 2 TBSP. This will be used to grease your skillet. The rest of the butter will go into the cornbread. Set both aside to cool slightly.
• In a large mixing bowl combine the cornmeal, all-purpose flour, baking soda, baking powder, salt, and sugar. Whisk together until combined.
• Add in your buttermilk, eggs, and the larger amount of melted butter and stir until everything is just incorporated. You don't want to over-mix.
• Carefully remove the hot cast iron skillet from the oven. Add the 2 TBSP butter you divided out to the pan and swirl around until the bottom is coated. Pour your cornbread batter into the skillet and immediately place skillet back into the hot oven. If you are using a baking dish instead of a cast iron skillet, coat it with the reserved melted butter.
• Cook at 450F (232C) for about 20 minutes or until a tester comes out with moist crumb from the center. If you want a crispier top, put it under the broiler for 1-2 minutes, watching it very closely.
• As an optional extra step in increase the moistness of this cornbread, run a stick of butter over the top of the bread while it is still hot. The butter will melt down into the bread and keep it extra moist and delicious! Use as much as you like of the stick. I just rub it all over until it is well coated.

SWEET CORNBREAD WITHOUT MILK

Steps:

• Preheat the oven to 400°F or 205°C.
• Whisk together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl.
• Add water, egg, and oil. Mix until well incorporated.
• Using a baking spatula, pour into an 8x8 baking pan lined with parchment paper.
• Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Let cool before cutting.

BEST EGGLESS CORNBREAD

Steps:

• Preheat oven to 400° F (200° C). Grease a 9-inch cast-iron skillet or round cake pan well. Set aside.
• In a medium mixing bowl, add cornmeal, flour, baking powder, baking soda, and salt; whisk to combine well.
• Make a well in the center of your dry ingredients and add melted butter, brown sugar, maple syrup, yogurt, and buttermilk. Mix just until the mixture comes together and there are only a few lumps remaining. Avoid over-mixing. Pour batter into prepared skillet or baking pan. Sprinkle with bacon crumbles, if using.
• Bake for 20 minutes or until golden brown on top and the center is cooked through, or until a toothpick inserted into the center comes out clean. Edges should be slightly crispy.
• Allow to slightly cool before slicing and serving. Serve cornbread with honey, butter, jam, or whatever your heart desire.

BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.

CORNBREAD WITHOUT EGGS OR BUTTERMILK, MOIST EGGLESS CORNBREAD

Steps:

• In a large bowl, mix together all dry ingredients - cornmeal, flour, salt and baking powder.
• In a separate bowl, add melted butter and sugar, mix well until sugar is dissoved.
• Add the yogurt (or applesauce) and mix well to combine with the butter sugar mixture. It is a good idea to whisk the yogurt well before adding to the butter mixture, so there are no lumps and it is easy to mix.
• Also add the milk and vanilla extract to the butter mixture and mix everything together until well combined.
• Now add the prepared butter mixture to the dry flour mixture and mix the contents together without forming any lumps. In case the batter is too thick (as it may depend on the cornmeal and flour you use), you may add a little more milk and mix again( just add one tablespoon of extra milk at a time and then mix and see if you need more). You can use a balloon whisk to mix the ingredients to blend in perfectly.
• Preheat the oven in 350 degree Fahrenheit.
• Grease oil or melted butter in a square pan and pour the cornbread batter into it.
• Bake the cornbread for about 35 to 40 minutes until the top is lightly browned and the inside is cooked. You can check this by inserting a toothpick at the center of the cornbread, which should come out clean. If the inside is not cooked enough, cover the pan with a foil and cook for few more minutes until the cornbread is cooked completely. Covering with the foil helps to prevent the cornbread from drying out.
• Allow the bread to cool down, then cut and serve the warm cornbread with tea, coffee or milk along with honey or butter or jam or any syrup as you wish.

THE BEST HOMEMADE CORNBREAD RECIPE

Steps:

• Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
• In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
• Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
• Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
• Serve hot.

BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes. Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes. Serve warm.