We like to have chili in the winter with fresh cornbread. It can be hard to find a corn bread recipe that uses milk instead of buttermilk. Since milk is much more readily available in my kitchen, I was pleased to find this recipe for cornbread with milk. The resulting bread is smoother than typical cornbread.
I adapted this recipe from a cookbook dating back to 1902 called 365 Luncheon Dishes.
Corn Bread Recipe
Preheat oven to 350 F.
Mix together 2 cups of cornmeal, 1 cup of flour, 1 teaspoon of salt, and 2 teaspoons of baking powder.
Beat together 3 eggs until thick and light. Add 2½ cup of milk and stir. Mix into the dry mixture. Then add in 2 tablespoons of sugar, and 2 tablespoons of melted butter. Beat well with a whisk until the batter is smooth.
Grease well two 8 x 5 inch baking pans (if you don’t grease them well, the bread will stick). Divide the batter between the two pans. Bake for about 45 minutes, until golden brown.
Enjoy!
Mama Lisa
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38 Responses to “Corn Bread Recipe (Using Milk not Buttermilk)”
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January 31st, 2009 at 3:01 am
To make “buttermilk” put a tablespoon of vinegar or lemon juice in the bottom of a plastic or glass measuring cup and fill the remaining measure up with milk. Let sit for 10 minutes – voila!
April 12th, 2010 at 9:05 pm
The corn meal does not have enough sugar…..i was wondering
but any way how many does it serve.
thanks.
April 12th, 2010 at 9:58 pm
It makes two loaves. You’ll get 8 -10 slices per loaf, depending upon how thick you slice it.
May 10th, 2011 at 6:55 pm
i think you mean at least 1 cup of sugar. 1 table spoon was not going to cut it, i even put 2 table spoons in and it was so bland.
May 11th, 2011 at 5:40 am
Thanks for the feedback Evan – I was gong for a healthier cornbread here.
November 9th, 2011 at 1:43 pm
1 tablespoon of sugar is great. I like when cornbread actually tastes like corn and not cake. :)
September 9th, 2012 at 11:17 pm
i was raised on southern style cornbread; thick, hearty, and very savory. sweet cornbread was a strange phenomenon i didn’t learn about until i moved away from home at nineteen. i made this recipe omitting the sugar entirely, and adding an extra teaspoon or so of salt (i actually didn’t measure it). very delicious and not bland at all! it’s the closest i’ve come to replicating my mom’s wonderful cast-iron cornbread for which there is no actual recipe and she never measures anything. :]
October 3rd, 2012 at 9:01 pm
I just tried this recipe tonight and LOVED it! I actually used the whole recipe in one 8×8 pan and cut it into thick squares to serve. I didn’t need any more sweetness and loved that it was SO dense. We ate it with some light butter at dinner and I ate it with apple butter for dessert. Nom Nom Nom.
January 5th, 2013 at 7:05 pm
Made this last night and I can honestly say the taste is exquisite. I find that the milk makes it a lot lighter than usual as well.
April 2nd, 2013 at 4:16 pm
I just tried this recipe. It came out amazing!! I actually like milk better than buttermilk. I love it!!
April 22nd, 2013 at 8:56 pm
I made a gluten free version today. I used 1 cup of Brown Rice Flour instead of the White Flour above. 1 1/2 teaspoons of Xanthum Gum was added with the flour. Also, I doubled the sugar. It was good!
June 11th, 2013 at 5:10 pm
I am about to try your recipe as I am out of buttermilk. An addition you might try is about a half teaspoon of cinnamon. My grandmother used cinnamon to bring out sweetness without adding more sugar.
June 11th, 2013 at 5:15 pm
Thanks for the tip – that sounds yummy!
Last week I made another version of gluten free corn bread, substituting white flour with brown rice flour and coconut flour and adding an egg and a t. of xanthum. The coconut flour gave the bread a nice flavor and texture.
September 16th, 2013 at 8:21 pm
Today I made another Gluten Free version of this recipe. I made just 1 loaf Here are the alterations:
Mix together:
1 cup Cornmeal
1/2 cup White Rice Flour
1/2 teaspoon of Salt
1 teaspoon of Baking Powder
Mix together
2 Eggs
1 cup of Low-fat Milk
2 tablespoons Sugar
1 tablespoon Melted Butter
Mix Wet and dry ingredients together and put evenly in a greased 8 x 5 inch loaf baking pan. Cook in a 350F oven for about 45 minutes until golden brown.
This was really yummy and easy to make!
Mama Lisa
October 28th, 2013 at 11:48 am
I had to look long and hard to find savory cornbread made with regular milk and no/little sugar. I make it gluten-free by replacing the flour with gluten-free bisquick. I’ve added garlic and other herbs and it’s wonderful. Almost foolproof!
July 6th, 2014 at 3:09 am
Thanks for this recipe! It was great!!! I made it gluten free using gf all purpose flour and added some sautéed fresh corn too. This is my new staple corn bread recipe!
October 9th, 2014 at 1:07 am
Even after leaving this in the oven too long (le husband didn’t informe that the timer went off) it was still moist! We used almond milk because that’s all we had and it turned out so tasty. Love it! This is now my go to recipe.
November 29th, 2014 at 8:02 am
By far the best recipe for cornbread (for making cornbread stuffing) I made the mistake of using a different recipe and I ended up throwing it out. I’ve now bookmarked this page and will only use this recipe from now on (and I omit the sugar). Thanks!!!
October 9th, 2015 at 3:09 am
1 to 2 cups of sugar…? Are you people insane?!?!! Cornbread is to absorb your bean juice or soup. That’s where you get your flavor. This recipe is great if you cook it in an iron skillet.
February 5th, 2016 at 2:51 am
Being a Northerner, I like my cornbread a little sweet, but one to two cups of sugar is way too much. Two tablespoons, I think, is sufficient.
August 13th, 2016 at 1:22 pm
Which flour ? Plain or sr
August 13th, 2016 at 1:40 pm
All-purpose flour – not self-rising.
October 6th, 2016 at 7:55 pm
Could you convert your recipe into UK measurements please?
October 7th, 2016 at 12:06 am
Would that be all metric?
October 7th, 2016 at 1:27 pm
Metric or imperial are great for me. Thanks x
October 14th, 2016 at 1:35 pm
Ok, I’ll try to make it for dinner soon and determine the measurements for you.
October 19th, 2016 at 2:13 pm
Thank you 😊
December 14th, 2016 at 10:57 pm
Here are the Metric Measurements (let me know if these are the ones you want):
Ingredients
220 grams Cornmeal
130 grams All-Purpose Flour
5 ml Salt (1 teaspoon)
10 ml Baking Powder (2 teaspoons)
3 Eggs
595 ml. Milk
28 grams Butter
30 – 60 ml Sugar (2 – 4 Tablespoons)
May 9th, 2017 at 8:15 am
Dear Lisa,
Just to say I have cooked your gluten free version and its absolutely great thank you ….and I’m from Wales in the UK (-:
May 9th, 2017 at 1:35 pm
Thanks for letting us know you liked it Teena!
September 25th, 2017 at 9:52 pm
I made this a year or so ago and it was perfect. Tried since several times, same recipe, same oven dish, same oven but it is coming out stodgy in the middle, more like polenta consistency. What am I doing wrong?
September 26th, 2017 at 12:41 pm
Have you tried cooking it a little longer?
March 8th, 2018 at 12:58 am
Not very good, very bland. Will not make again
March 9th, 2018 at 11:59 pm
Corn bread is all about the taste of corn meal… unless you add a lot of sugar.
October 24th, 2018 at 2:22 pm
Sounds delicious! Going to make this tonight with vegetable soup. Do I cook for the same amount of time if I use an iron skillet?
October 25th, 2018 at 12:22 pm
I’ve never made it in a skillet, so I’m not sure.
October 28th, 2018 at 7:00 pm
I had to sub olive oil for butter so mine came out a bit dense, however overall it was great! We added a small can of whole corn, and I like that it is neutral flavor wise: add honey to sweeten or use it for savory dishes. Awesome!
December 18th, 2021 at 5:34 pm
i think recipes very good but myself i have to check calories fats sugar this information would be excellent; and i am sure there are diebetics and people with heart conditions think about it ;best wishes for exmas and the new year to everybody. SYLVIA