This Easy Homemade Cornbread Recipe Without Buttermilk It creates moist and soft muffins with the perfect balance of sweet and savory. A delicious, dairy-free alternative to traditional cornbread.
![Corn bread muffins in corn husks and black napkin.](https://kellystilwell.com/wp-content/uploads/2024/01/cornbread-muffins-1A-1.jpg)
Cornbread muffins make the perfect side dish to almost any main dish any time of year. It goes well with summer salads and barbecues during the warmer months.
During the colder months, I like to serve it with a soup like Slow Cooker Chili and Italian Bean Soup or Cheddar Ale Bratwurst Soup.
Whether you're looking for a dairy-free option or are short on buttermilk, you'll love this delicious cornbread recipe. These muffins have a soft, moist texture and a wonderful balance of sweet and savory flavors. Like buttermilk cornbread, this recipe is easy to make and requires just a few simple ingredients.
The reason this recipe is dairy-free is because it skips the traditional buttermilk and uses oat milk instead. Oat milk adds much-needed moisture to the batter, resulting in soft and fluffy muffins every time. Enjoy your cornbread muffins as is or with your favorite butter, honey or jelly.
Why we love this recipe
- Buttermilk-free cornbread means it's a great recipe for people with lactose intolerance or dairy allergies.
- With just a few simple ingredients, this recipe delivers a mouth-watering flavor combination just like traditional Southern cornbread.
- Adding fresh corn kernels adds natural sweetness and texture to muffins.
What you need for this recipe
dry ingredients – We use yellow cornmeal or polenta flour, but you can also use white cornmeal. You'll also need fresh corn kernels, all-purpose flour, and baking powder.
wet material – Oat milk, vegetable oil, maple syrup
Condiment – Smoked paprika and salt, adjust to taste
Easy Cornbread Recipe Variations
- Cheese Cornbread: Add about a cup of shredded dairy-free cheese or regular cheese to the dough. Cheddar cheese and pepper jack are both great choices.
- Jalapeno Cornbread: Mix in some finely chopped fresh or pickled jalapenos for a little extra heat.
- Tex-Mex Cornbread: Mix in chopped bell peppers and onions for a colorful Tex-Mex twist.
- Delicious Cornbread: If you want a more delicious cornbread, you can increase the amount of paprika to 1 teaspoon and omit the maple syrup.
- Sweeter Cornbread: If you prefer a sweet cornbread recipe, you can increase the maple syrup to 2 to 3 tablespoons. You can also add a tablespoon or so of granulated or brown sugar to the cornbread mix.
How to Make Cornbread Muffins at Home
Level 1. Preheat oven to 400°F. Coat muffin tins with non-stick cooking spray, melted butter, or a little bacon grease.
Step 2. In a large bowl, combine cornmeal, flour, salt, baking powder, and paprika. Mix the ingredients and stir to avoid lumps.
![Dry the ingredients for making cornbread in a glass bowl.](https://kellystilwell.com/wp-content/uploads/2024/01/cornbread-muffins-IP-1.jpg)
![Dry the ingredients for making cornbread in a glass bowl.](https://kellystilwell.com/wp-content/uploads/2024/01/cornbread-muffins-IP-1.jpg)
Step 3. Use a whisk to make a groove in the center of the dried ingredients.
![A glass bowl contains all the ingredients you need to make cornbread.](https://kellystilwell.com/wp-content/uploads/2024/01/cornbread-muffins-IP-3.jpg)
![A glass bowl contains all the ingredients you need to make cornbread.](https://kellystilwell.com/wp-content/uploads/2024/01/cornbread-muffins-IP-3.jpg)
Step 4. Add wet ingredients slowly. Whisk until there are no remaining lumps and the dough is soft and smooth.
Step 5. Stir in the corn kernels.
![Cornbread batter in a glass bowl and a small glass bowl with corn kernels and empty cobs.](https://kellystilwell.com/wp-content/uploads/2024/01/cornbread-muffins-IP-6.jpg)
![Cornbread batter in a glass bowl and a small glass bowl with corn kernels and empty cobs.](https://kellystilwell.com/wp-content/uploads/2024/01/cornbread-muffins-IP-6.jpg)
Step 6. Scoop mixture into prepared muffin cups, filling almost to the top.
![Cornbread batter in a muffin tin.](https://kellystilwell.com/wp-content/uploads/2024/01/cornbread-muffins-IP-8.jpg)
![Cornbread batter in a muffin tin.](https://kellystilwell.com/wp-content/uploads/2024/01/cornbread-muffins-IP-8.jpg)
Step 7. Bake muffins in preheated oven until golden brown and a skewer inserted comes out clean, about 22 to 25 minutes.
![Cornbread in a muffin tin.](https://kellystilwell.com/wp-content/uploads/2024/01/cornbread-muffins-IP-9.jpg)
![Cornbread in a muffin tin.](https://kellystilwell.com/wp-content/uploads/2024/01/cornbread-muffins-IP-9.jpg)
Step 8. Let cool in pan for at least 20 minutes before removing.
![Cornbread muffins and corn on a black napkin.](https://kellystilwell.com/wp-content/uploads/2024/01/cornbread-muffins-1Bjpg.jpg)
![Cornbread muffins and corn on a black napkin.](https://kellystilwell.com/wp-content/uploads/2024/01/cornbread-muffins-1Bjpg.jpg)
Step 9. Serve warm with a pat of butter or drizzled with a little honey. enjoy!
![Cornbread muffins and corn on a black napkin.](https://kellystilwell.com/wp-content/uploads/2024/01/cornbread-muffins-1C.jpg)
![Cornbread muffins and corn on a black napkin.](https://kellystilwell.com/wp-content/uploads/2024/01/cornbread-muffins-1C.jpg)
frequently asked questions
Let the muffins cool until they reach room temperature. Then transfer to an airtight container or wrap in plastic wrap. Store in the refrigerator for 3-4 days. You can also freeze it for up to several months.
Almost any type of pan can be used. If you are using a cast iron skillet, we recommend using a 10-inch pan.
For other dairy-free milks, you can use almond milk instead. You can use regular milk, such as whole milk or 2% milk.
![Place the cornbread muffins on a black napkin and line the muffin tins with the corn.](https://kellystilwell.com/wp-content/uploads/2024/01/cornbread-muffins-1D.jpg)
![Place the cornbread muffins on a black napkin and line the muffin tins with the corn.](https://kellystilwell.com/wp-content/uploads/2024/01/cornbread-muffins-1D.jpg)
Top Tips
- You can use muffin liners to make cleaning easier, but be sure to spray them with non-stick spray to prevent them from sticking to the liners.
- These muffins don't rise much, so you'll need to add batter near the top of each muffin cavity.
- Use cornmeal, not cornmeal. Because cornmeal doesn't bake equally. Cornmeal has that perfect, grainy texture you're looking for in the best cornbread recipes.
- Do not overmix after adding the wet ingredients to the dry ingredients. This may cause the muffins to become hard. Mix until no lumps of dry ingredients remain.
More Bread Recipes
overnight bread
Cranberry Walnut Bread
Rosemary Garlic Bread Recipe
![Corn bread muffins in corn husks and black napkin.](https://kellystilwell.com/wp-content/uploads/2024/01/cornbread-muffins-1A-360x360.jpg)
![Corn bread muffins in corn husks and black napkin.](https://kellystilwell.com/wp-content/uploads/2024/01/cornbread-muffins-1A-360x360.jpg)
Easy home-made cornbread without buttermilk
This homemade cornbread recipe is so delicious you will never buy that box mix again! This recipe is also healthier than most recipes. Vegan means no dairy products.
Print this recipe
Pin this recipe
ratio
Serving Size: 12 muffin
calorie: 144calorie
guideline
-
Preheat oven to 400°F/200C. Grease or spray your muffin pan with non-stick spray.
-
In a large bowl, combine cornmeal, flour, salt, baking powder, and paprika. Stir to distribute everything evenly.
-
Make a hole in the center of the dry ingredients.
-
Stir the wet ingredients together and slowly fold in the dry ingredients. Whisk until there are no lumps and the dough is smooth.
-
Stir in corn kernels until incorporated.
-
Place in prepared muffin cups, filling almost to the top.
-
Bake for 22 to 25 minutes, until a toothpick inserted comes out clean.
-
Let cool in pan for at least 20 minutes before removing.
note
You can use muffin liners for easier cleanup, but spray them with non-stick spray to prevent them from sticking to the liners.
nutrition
clothing material: One | calorie: 144calorie | carbohydrate: 29g | protein: 4g | province: 2g | Saturated Fat: 0.3g | Polyunsaturated fat: Oneg | Monounsaturated fat: 0.5g | trans fat: 0.001g | salt: 113mg | potassium: 227mg | fiber: threeg | sugar: 4g | Vitamin A: 115IU | Vitamin C: Onemg | calcium: 85mg | steel: Onemg