This Easy Cornbread Recipe without Buttermilk is moist, delicious, and easy to make with simple ingredients. It has the right balance of sweet and savory.
Line a 9x13 baking dish with parchment paper. By doing so, it's easier to remove the cornbread after cooking to cut and serve.
Melt butter and set it aside to cool.
In a large mixing bowl combine the dry ingredients: flour, cornmeal, sugar, baking powder, and salt.
In a separate medium bowl, add the wet ingredients: melted butter, milk, oil, and eggs. Mix to combine.
Pour the wet ingredients into the dry ingredients and mix to combine.
Pour the cornbread batter from the large bowl into the prepared pan.
Bake for 35-40 minutes, removing when a toothpick inserted in the center comes out clean. You want the cornbread to have crispy edges, but still be moist on the inside.
Allow it to cool 5 minutes before serving. I like to pull it out by the parchment paper and place it on a cutting board for slicing.