Cornbread without buttermilk is a cornbread made by replacing buttermilk with milk, sour cream, yogurt, or milk mixed with lemon juice or vinegar.
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This cornbread without buttermilk recipe uses sour cream, honey, and brown butter to create soft, moist honey cornbread with a tender, cake-like crumb.
The sour cream keeps it rich and moist without buttermilk, and the brown butter adds a deep, nutty flavor. At home, we love it as an afternoon snack with hot coffee.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Cornmeal: Provides classic cornbread texture.
- All-purpose flour: Adds structure and softness.
- Sugar: Sweetens the cornbread.
- Baking powder: Helps the bread rise.
- Baking soda: Supports lift and browning.
- Kosher salt: Balances sweetness.
- Unsalted butter: Creates brown butter flavor.
- Sour cream: Adds moisture and tenderness.
- Honey: Sweetens and keeps the crumb soft.
- Water: Loosens the batter.
- Vegetable or avocado oil: Adds moisture.
- Eggs: Bind the batter.
How to Make Cornbread without Buttermilk
Note: Full instructions are provided in the recipe card below.
- Preheat the oven to 400°F (205°C) and lightly coat an 8-inch square baking pan with nonstick cooking spray.
- In a small saucepan, melt the butter over medium-high heat, stirring occasionally, until it turns a deep golden color and smells nutty, about 3-5 minutes. Transfer the browned butter to a heatproof bowl and let it cool slightly.
- In another bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda until evenly combined.
- Once the butter has cooled, whisk in the sour cream, honey, water, oil, and beaten eggs until smooth.
- Create a small well in the center of the dry ingredients and pour in the wet mixture. Stir gently until the batter is just combined. Transfer the batter to the prepared pan and spread evenly.
- Bake for 28-30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Hint: Let the brown butter cool slightly before mixing so the eggs do not scramble.
Storage, Make Ahead, & Freezing
Storage: Store honey cornbread covered at room temperature for up to 2 days.
Make Ahead: Bake the honey cornbread one day ahead and rewarm before serving.
Freezing: Freeze cooled cornbread in an airtight container for up to 2 months.
Camila's Tips & Variations
- Cornbread dry: Remove from the oven as soon as a toothpick comes out clean.
- Cornbread dense: Stir the batter just until combined to avoid overmixing.
- Butter burning: Watch the butter closely and remove it from the heat once golden and nutty.
- Too sweet: Reduce the sugar slightly or use less honey.
- Crumb too firm: Add an extra spoonful of sour cream to the batter.
Frequently Asked Questions
Why is my cornbread dry?
Overbaking causes dryness. Remove when the center is set.
Why didn't my cornbread rise?
Old baking powder or baking soda causes poor rise. Use fresh leavening agents.
Can I use yogurt instead of sour cream?
Yes. Plain yogurt works well. It keeps the cornbread moist.
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Recipe
Cornbread without Buttermilk
Equipment
- 8-inch square baking pan
Ingredients
- Nonstick cooking spray
- 140 grams Quaker yellow cornmeal
- 125 grams all-purpose flour
- 65 grams sugar
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- 113 g unsalted butter
- ¾ cup sour cream
- 100 grams honey
- 60 ml water
- 1 tablespoon avocado oil or vegetable oil
- 2 large eggs , beaten
Instructions
- Preheat the oven to 400°F (205°C) and lightly coat an 8-inch square baking pan with nonstick cooking spray.
- In a small saucepan, melt the butter over medium-high heat, stirring occasionally, until it turns a deep golden color and smells nutty, about 3-5 minutes.
- Transfer the browned butter to a heatproof bowl and let it cool slightly.
- In another bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda until evenly combined.
- Once the butter has cooled, whisk in the sour cream, honey, water, oil, and beaten eggs until smooth.
- Create a small well in the center of the dry ingredients and pour in the wet mixture. Stir gently until the batter is just combined.
- Transfer the batter to the prepared pan and spread evenly. Bake for 28-30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
