Old Fashioned Country Cornbread Recipe (No Buttermilk)
This Old Fashioned Country Cornbread recipe creates a tall, fluffy, and slightly sweet cornbread without the need for buttermilk. It’s quick and easy to make with pantry ingredients and is the perfect, no-fail side for chili, stew, soup, or holiday dinners. Or enjoy it for breakfast or a snack, on its own, with some jam, or in the form of a muffin!
Servings 24 pieces
Calories 172kcal
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
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 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!
Nutrition
Serving: 1piece | Calories: 172kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 219mg | Potassium: 98mg | Fiber: 2g | Sugar: 6g | Vitamin A: 68IU | Calcium: 94mg | Iron: 1mg
