Cornbread sparks a lot of debate: should it be sweet or savory, light and cake-like or dense and intensely corny, made with buttermilk or just regular milk? I fall somewhere between styles and prefer a balanced approach. This skillet cornbread blends elements of northern (slightly sweet and cakey) and southern (savory and corn-forward) traditions for a comforting, versatile loaf that pairs beautifully with Thanksgiving turkey, barbecue, or any hearty meal.
How to Make Cornbread Without Using Buttermilk
This recipe is baked in a cast-iron skillet to achieve a crisp, golden crust. A small but important step is to toast the cornmeal first — it deepens the corn flavour and adds a warm, nutty note.
To toast the cornmeal: place your cast-iron skillet over medium heat, add the cornmeal, and stir frequently for 3–5 minutes until it becomes fragrant and lightly golden. Transfer the toasted cornmeal to a large bowl and wipe the skillet clean.
Pour a neutral oil into the skillet and place it in a preheated oven at 220°C/425°F for about 10 minutes to heat the pan and oil until shimmering.
While the skillet heats, whisk together the wet ingredients in a medium bowl: sour cream, whole milk, eggs and a touch of sugar. In the bowl with the toasted cornmeal, whisk the dry ingredients: plain/all-purpose flour, baking powder, baking soda and salt.
When the skillet oil is shimmering, remove it from the oven and add the butter, swirling the pan until it melts. Reserve about one tablespoon of the butter-and-oil mixture in the skillet for baking; pour the rest into the wet ingredients and whisk to combine.
Make a well in the dry ingredients and pour the wet mixture in. Stir gently until just combined — overmixing will make the cornbread dense. Scrape the batter into the hot skillet, smoothing the top so it bakes evenly.
Bake in the preheated oven until the top is deeply golden, the bread springs back when lightly pressed, and a toothpick inserted into the centre comes out clean — usually about 20–30 minutes depending on your oven. Let the cornbread cool for 5–10 minutes before slicing. Serving it straight from the skillet gives a rustic presentation and helps retain heat.
Skillet Cornbread without Buttermilk
Equipment
- 26cm (10-in) cast iron skillet
Ingredients
- 225 g (1 cup) yellow cornmeal/polenta
- 50 g (1/4 cup) neutral oil (sunflower or canola)
- 150 g (2/3 cup) sour cream
- 100 g (1/3 cup) whole milk
- 50 g (4 tbsp) sugar
- 2 eggs
- 70 g (5 tbsp) unsalted butter, cut into pieces
- 75 g (2/3 cup) plain/all-purpose flour
- 8 g (2 tsp) baking powder
- 5 g (1 tsp) salt
- 3 g (1/2 tsp) baking/bi-carb soda
Instructions
- Preheat the oven to 220°C/425°F. Warm a 26cm cast-iron skillet over medium heat. Add the cornmeal and toast for 3–5 minutes, stirring frequently, until very fragrant. Transfer to a large bowl.
- Wipe out the skillet, add the oil, and place it in the oven to heat for about 10 minutes until the oil is shimmering. Meanwhile, whisk sour cream, milk, sugar, and eggs in a medium bowl and set aside.
- Remove the hot skillet from the oven and add the butter, swirling to melt. Pour all but about 1 tablespoon of the melted butter-and-oil mixture into the wet ingredients and whisk to combine.
- To the toasted cornmeal, add flour, baking powder, baking soda, and salt. Whisk to combine, make a well in the centre, and pour in the wet mixture. Stir just until combined.
- Scrape the batter into the hot skillet, smooth the top, and bake 20–30 minutes until puffed and golden and a toothpick comes out clean. Allow to cool 5–10 minutes before serving.
Notes
- Outside the U.S., cornmeal is often sold as “polenta.” Use regular polenta, not instant.
- Weighing salt (5 g) is more reliable than using teaspoons, since salt grain size and salinity vary by brand.
- It’s fine to estimate the reserved tablespoon of butter and oil — it just helps the crust crisp and the bread release from the pan.
Nutrition
Calories: 343 kcal | Carbohydrates: 36 g | Protein: 6 g | Fat: 20 g | Saturated Fat: 8 g | Sugar: 8 g
Disclaimer: Nutritional information is an estimate and provided for guidance only.
This cornbread is a dependable favourite alongside roast turkey, stuffing or as a barbecue side — golden, rustic, and full of corn flavour.
If you have questions or want a moister variation, leave a comment — I’m happy to help.
