Cornbread Without Buttermilk

cornbread without buttermilk cut into slices with butter in cast iron pan.

5 from 1 review

This cornbread without buttermilk is the best! This easy, simple southern cornbread is moist, tender, and lightly sweetened. Read in just about 30 minutes, it makes a fantastic holiday side or weeknight chili pairing.


Units Scale
  • 1 1/4 cup all purpose flour
  • 1 cup fine yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup unsweetened almond milk
  • 1/4 cup avocado oil
  • 1/4 cup honey
  • 1 large egg


  1. Preheat your oven to 350 degrees F and place an 8 inch cast iron pan into the oven while it is preheating
  2. In a large mixing bowl whisk together the flour, cornmeal, baking powder, and salt
  3. In a separate smaller mixing bowl whisk together the almond milk, avocado oil, honey, and egg
  4. Pour the wet ingredients into the dry ingredients and use a rubber spatula to gently fold everything together until there are no traces of flour
  5. CAREFULLY pull the hot cast iron pan out of the oven once it's preheated and spray it lightly with non-stick cooking spray
  6. Pour the homemade cornbread batter into the hot cast iron pan and use the rubber spatula to quickly spread it into an even layer
  7. Place the entire pan back into the hot oven and bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean
  8. Again, carefully pull the baked cornbread out of the oven and let it cool for at least 10 minutes before cutting into it



  1. Without putting your baking dish into the oven, follow directions 1-4
  2. Spread the cornbread batter into a greased 8x8 inch baking dish and place it into your preheated oven
  3. Bake for 19-21 minutes, or until a toothpick inserted into the center comes out clean
  4. Serve and enjoy


  • Be sure to preheat your cast iron skillet
  • Use quality ingredients for best results
  • Fine/ medium grind cornmeal is the best to use
  • Don't overmix the batter
  • In order to keep it as moist as can be once baked, it's best to cut slices as needed instead of pre-slicing the entire pan.
  • Store leftovers in an airtight container at room temperature for up to 3 days

Keywords: no buttermilk cornbread, southern cornbread without buttermilk, dairy free cornbread