The BEST Eggless Cornbread Recipe
Today, we’re talking about THE BEST and Easiest Eggless Cornbread recipe! My family really loves cornbread, especially my little guy, who likes to eat it plain with feta cheese. What can I say? He inherited our taste for the sweet and salty combo.
Why This Is the Best Eggless Cornbread
It’s made in ONE BOWL Simple ingredients No mixer required Prep time less than 10 minutes It’s Moist, not too crumbly, with crunchy crisp edges It can be made in either a skillet or baking dish. Baking cornbread in a skillet gives it an even heartier, crunchy crust. Versatile! Check out my add-in ideas below to jazz up your cornbread Freezer friendly
Simple ingredients yield rich, moist cornbread in this effortless recipe, which is oven-ready in less than ten minutes! The texture is hearty, just like a good cornbread should be. I am so happy to add a cornbread recipe to favorites in my eggless collection. If you prefer to make muffins check out my Easy Eggless Cornbread Muffins recipe. Step 3 – Pour Batter Into A Prepared Skillet Or Baking Pan And Bake!
Yellow cornmeal: Golden yellow cornbread is a must for this recipe. Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour. Baking powder and baking soda: Make sure they’re not expired. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Brown sugar Pure maple syrup or honey Plain yogurt: You can substitute plain yogurt for plain sour cream. I recommend using the full-fat versions. Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for an Easy Homemade Buttermilk Substitute.
This recipe is egg- and nut-free, but you can adapt it to other food allergies.
Gluten-Free
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Dairy-Free
Use your favorite plant-based, dairy-free, or vegan butter, buttermilk, and yogurt. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. My favorite dairy-free butter brands for baking are:
Miyoko’s Creamery Organic Vegan Butter. Earth Balance Vegan Buttery Sticks.
For the buttermilk, use one cup of non-dairy milk, such as soy or oat milk, mixed with one tablespoon of vinegar or lemon juice, and let it sit for a few minutes until it curdles. For the yogurt, use any dairy-free, plain, unsweetened yogurt you prefer. I usually use Silk, Oatly, Chobani Oat, or So Delicious. Step 1 – Mix Dry Ingredients: Whisk together cornmeal, flour, baking powder, baking soda, and salt. Step 2 – Add Wet Ingredients: Make a well in the center of your dry ingredients and add melted butter, brown sugar, maple syrup, yogurt, and buttermilk. Stir just until the mixture comes together and there are only a few lumps remaining. Avoid over-mixing.
More Recipes You’ll Love!
Eggless Honey Whole Wheat Rolls Easy Eggless Cinnamon Rolls Soft No-Knead Eggless Dinner Rolls BEST Eggless Cornbread Homemade Flatbread Eggless Easter Hot Cross Buns
1 chopped jalapeño pepper 1 cup blueberries 1 cup dried cranberries and 1 cup chopped walnuts 1 cup shredded cheddar cheese 1 cup crumbled queso fresco 1/2 cup bacon crumbles 1 cup sweet corn kernels
How to Freeze Cornbread
Yes! You can freeze baked cornbread for up to 3 months. Wrap leftovers up tightly with plastic wrap and then with foil. Place wrapped cornbread in a plastic freezing bag and seal well. THAW: Allow to thaw overnight in the refrigerator and heat up in the microwave or the oven at 300°F (150°C) for 10 minutes.
Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted February 2019, post content edited to add more helpful information, no change to the recipe in September 2021.
