Moist Cornbread Without Buttermilk
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Moist Cornbread Without Buttermilk
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This moist cornbread recipe without buttermilk is easy and quick to make, the cornbread is soft, moist, and delicious. It’s made with real corn kernels, milk, and eggs that come together with the other ingredients the best moist cornbread.
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Ingredients
- 1 1/2 cups flour
- 1 1.2 tablespoon milk
- 1/4 cup shortening or butter
- 1 egg beaten, large
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 2 cups corn kernels fresh
Instructions
- Preheat oven to 390°F 200°C, and gr
- Combine dry ingredients together in a medium bowl.
- Cut in shortening or butter with a pastry cutter or use a fork until the mixture is crumbly. Alternatively, you can use a stand mixer with a paddle attachment or a food processor for this process.
- Add corn kernels, egg, and milk and stir just until combined.
- Transfer the cornbread batter to a greased 8-inch round or square baking pan.
- Bake for 25-30 minutes or until golden brown and an inserted toothpick comes out clean.
- Remove the cornbread from the oven and allow it cool in the pan for 10 minutes, then transfer it to a cooling rack.
- Enjoy!
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