Finding a cornbread recipe without buttermilk that isn't dry or crumbly is harder than it looks! This recipe has been a staple in my family for as long as I can remember. My Mom adapted it from an old country cookbook, and it is absolutely perfect.
It's the "Lazy Way" to get that iconic, old-fashioned flavor using only basic pantry items. Whether you're serving it with a big bowl of my White Chicken Chili or as a side for Thanksgiving, this no-fail cornbread is guaranteed to be the star of the table. And it was the inspiration for my Cranberry Cornbread Muffins (with leftover cranberry sauce).
Recipe Overview: Old Fashioned Country Cornbread
- Ready in: 25 minutes
- Serves: 24 pieces
- Calories: 172 kcal
- Main Ingredients: Cornmeal, all-purpose flour, vegetable shortening, milk, eggs.
- Dietary Info: Vegetarian, Nut-free.
- Weight Watchers Points: 6 WW Points (based on 24 servings).
- Difficulty: Easy
- Why You'll Love It: This is a true "pantry staple" recipe. It creates a tall, fluffy, and slightly sweet cornbread without the need for specialty ingredients like buttermilk. It's the perfect, no-fail side for chili, stew, or holiday dinners!
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- 🥘Ingredient Notes
- 📖 Variations & Substitutions
- 🔪Step-by-Step: How to Make Cornbread
- Expert Recipe Tips
- 🥗 What to Serve with Cornbread
- 🌡️Storage
- 👪 Serving Size
- 🔢WW Points
- ❔Recipe FAQ's
- Didn't find the answer you're looking for?
- More Bread Recipes
- Old Fashioned Country Cornbread Recipe (No Buttermilk)
If you LOVE cornbread and are looking for something a little sweeter, be sure to try my Blueberry Cornbread (with lemon) too! I also have a lighter version of this cornbread: Healthy Blueberry Cornbread.
🥘Ingredient Notes
- Vegetable Shortening: This is the secret to the perfect texture. Shortening has a higher melting point than butter, which helps the cornbread rise tall and stay moist for days.
- Cornmeal: I recommend using a yellow medium-grind yellow cornmeal for that classic "country" grit and flavor.
- Milk: No buttermilk? No problem! This recipe uses regular milk (I use 1%). The high amount of baking powder provides all the lift you need.
- Baking Powder: You'll notice the recipe calls for quite a bit (2 tablespoon + 2 tsp). Don't be alarmed! This is what ensures the bread is fluffy and light without the acidity of buttermilk.
*Please see recipe card for full list of ingredients and quantities.
📖 Variations & Substitutions
- Honey Cornbread: Swap half of the white sugar for honey for a deeper, floral sweetness.
- Cheesy Jalapeño: Fold in 1 cup of shredded cheddar and 2 tablespoons of chopped tamed jalapeños for a savory kick.
- Butter Swap: You can substitute the shortening for softened unsalted butter, but be aware the texture will be slightly more dense and "cake-like."
- Muffins: This batter works perfectly for muffins! Just pour into a greased muffin tin and bake for 15-18 minutes. *I don't recommend using liners, as they stick!
🔪Step-by-Step: How to Make Cornbread
PREP: Preheat oven to 425 degrees F/ C and spray a 9x11 or 9x13 pan with non-stick cooking spray.
- Step 1: Cream shortening and sugar with an electric mixer on medium.
- Step 2: Beat in egg and milk on medium.
- Step 3: Stir dry ingredients together in a separate bowl.
- Step 4: Add dry ingredients to shortening, sugar, egg and milk mixture. Beat on low with an electric mixer until just combined. *Do not overbeat or it will rise too fast and crack.
- Step 5: Pour into prepared pan.
- Step 6: Bake in preheated oven about 15-20 minutes or until toothpick or cake tester comes out clean. **Cool completely before cutting (or it will fall apart!) You can put it in the freezer to speed up the cooling if you are in a hurry).
Expert Recipe Tips
- The "Cooling" Rule: This is the most important tip! You must let the cornbread cool completely before cutting. Because this recipe is so light and fluffy, cutting it while hot will cause it to crumble and fall apart.
- Don't Overmix: When you add the dry ingredients to the wet, mix only until you no longer see streaks of flour. Overmixing develops the gluten and will make your cornbread tough rather than tender.
- The Freezer Hack: If you are in a rush to serve, pop the pan in the freezer for 10-15 minutes after it comes out of the oven. This sets the structure quickly so you can get those perfect clean squares.
🥗 What to Serve with Cornbread
Cornbread goes well with so many things, including my Stovetop Beef and Pork Chili Recipe, as well as my Healthy Creamy Crockpot White Chicken Chili (shown). It's also delicious on it's own or with some of my Saskatoon Berry Jam (No pectin).
Or try with my Slow Cooker Whiskey Beef Stew or Chicken Gumbo Soup!
🌡️Storage
- Room Temp: Store in an airtight container for up to 3 days.
- Freezer: This cornbread freezes beautifully! Wrap individual squares in plastic wrap and store in a freezer bag for up to 3 months. Thaw on the counter or give it a 20-second zap in the microwave for that "fresh from the oven" feel.
👪 Serving Size
This recipe makes 24 servings. However, you can halve, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This recipe is 6 WW points per square (when cut into 24 pieces). While it's a bit higher than some of my other recipes, the serving size is generous and it's made with real, simple ingredients. It's worth every point when paired with a 0-point soup!
❔Recipe FAQ's
Yes! You can easily swap the milk for unsweetened almond milk or soy milk. Since we aren't relying on the fat content of buttermilk, alternative milks work very well here.
Cornbread is naturally more crumbly than regular bread, but if it's falling apart, it's usually because it wasn't allowed to cool long enough. Let it set!
You can use softened butter or even lard for an ultra-traditional taste. However, for the specific height and texture shown in my photos, shortening is the winner!
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If you're looking for a reliable, fluffy cornbread without buttermilk, this family treasure is the answer! Whether you're serving it alongside a steaming bowl of my Stovetop Chili, or enjoying a square for breakfast with a bit of jam, this recipe proves that you don't need fancy ingredients to make an Award-Winning side dish. It's been a staple in my family for over 60 years, and I know it will become a favorite in yours, too!
More Bread Recipes
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Old Fashioned Country Cornbread Recipe (No Buttermilk)
Ingredients
- ⅔ cup vegetable shortening softened
- ½ cup white granulated sugar
- 2 eggs beaten
- 2½ cups milk * I use 1%
- 2 cups all-purpose flour
- 2 cups cornmeal yellow, medium grind
- 1 teaspoon salt
- 2 tbsps + 2 tps baking powder
Instructions
- Preheat oven to 425 degrees F/ 218 degrees C and spray a 9x11 or 9x13 pan with non-stick cooking spray. *A 9x11 pan will give you a taller cornbread
- Cream shortening and sugar with an electric mixer on medium.⅔ cup vegetable shortening, ½ cup white granulated sugar
- Beat in egg and milk on medium.2 eggs, 2½ cups milk
- Stir dry ingredients together in a separate bowl.2 cups all-purpose flour, 2 cups cornmeal, 2 tbsps + 2 tps baking powder, 1 tsp salt
- Add dry ingredients to shortening, sugar, egg and milk mixture.
- Beat on low with an electric mixer until just combined.
- Pour into prepared pan.
- Bake in preheated oven about 15-20 minutes or until toothpick or cake tester comes out clean.
- Cool completely before cutting (or it will fall apart!) You can put it in the freezer to speed up the cooling if you are in a hurry).
Notes
- The "Cooling" Rule: This is the most important tip! You must let the cornbread cool completely before cutting. Because this recipe is so light and fluffy, cutting it while hot will cause it to crumble and fall apart.
- Don't Overmix: When you add the dry ingredients to the wet, mix only until you no longer see streaks of flour. Overmixing develops the gluten and will make your cornbread tough rather than tender.
- The Freezer Hack: If you are in a rush to serve, pop the pan in the freezer for 10-15 minutes after it comes out of the oven. This sets the structure quickly so you can get those perfectly clean squares.
- Honey Cornbread: Swap half of the white sugar for honey for a deeper, floral sweetness.
- Cheesy Jalapeño: Fold in 1 cup of shredded cheddar and 2 tablespoons of chopped tamed jalapeños for a savory kick.
- Butter Swap: You can substitute the shortening for softened unsalted butter, but be aware the texture will be slightly more dense and "cake-like."
- Muffins: This batter works perfectly for muffins! Just pour into a greased muffin tin and bake for 15-18 minutes. *I don't recommend using liners, as they stick!
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