This eggless cornbread recipe is a nod to the traditional Southern cornbread but without the eggs. It's straightforward and yields a tender, moist, flavorful cornbread perfect for soaking up beef tikka masala, barbecued meat, Blackened chicken alfredo, gravies, or my baked beans with ground beef recipe.
Jump to:
Reasons to love this Eggless Cornbread Recipe
- It’s quick and easy to whip up and ready in 30 minutes.
- It makes for a nice breakfast, snack, or dessert.
- It’s the perfect side to accompany most holiday main dishes like my stewed goat with chickpeas and creamed corn casserole.
- It’s a one-pot or, should I say, bakeware dish, meaning there is less cleanup and more time to grub on this Sothern favorite.
- This recipe makes a big batch, which is great for Thanksgiving, parties, potluck, or recipe swaps.
What is Cornbread
Cornbread, a classic dish rooted in Southern cuisine, is known for its rich flavor and crumbly texture. It's a versatile side dish that pairs well with various meals, from hearty stews to barbecued meats. However, traditional cornbread recipes often call for eggs, which can pose a problem for those with dietary restrictions or allergies.
But don't worry, if you're vegan, allergic to eggs, or want to try a new twist on the classic, this recipe still captures the true essence of Southern cornbread we all love.
📃Ingredients Notes
Here are the main ingredients you need to make this easy cornbread recipe:
- Cornmeal: This is the star of this recipe. It's a coarsely ground flour made from dried corn kernels. It gives this recipe its signature flavor and texture, with a slightly sweet and nutty taste.
- All-Purpose Flour: All-purpose flour adds structure and helps bind the cornbread together. It contributes to the bread's softness and helps balance the coarser texture of cornmeal.
- Sweetener: I used maple syrup to add sweetness, enhancing its flavor. You can adjust the amount to your preference.
- Baking Powder: this leavening agent helps the cornbread rise and become fluffy. It creates those lovely air pockets in the bread, making it light and tender.
- Milk: I used unsweetened Almond Milk (any plant-based milk works). This dairy-free alternative provides moisture to the cornbread batter. It's essential for achieving the right consistency without using eggs.
- Oil: coconut oil was my choice for this dish as it adds flavor, moisture, and richness to the cornbread, making it tender and delicious. It also contributes to the golden crust on the outside.
- Sour cream: sour cream adds a tang to this recipe and helps with the moisture. Similar to using buttermilk.
- Creamed corn: creamy-style creamed corn from a can. This will add texture to each bite. If you omit this ingredient, be sure to adjust the baking time, as you’ll have less wet batter.
💭Variations and Substitutions
Variations
- Cheesy Cornbread: Add shredded cheddar or pepper jack cheese to the batter for a cheesy twist. It creates a savory, gooey center with a golden, cheesy crust.
- Jalapeño Cornbread: Mix some chopped jalapeño peppers (seeds removed for less heat) into the batter for a spicy kick. The heat pairs wonderfully with the sweet corn flavor.
- Bacon Cornbread: Crumbled bacon bits folded into the batter provide an irresistible smoky, salty crunch. It's a savory twist that meat lovers will appreciate. Smear some BBQ jam right before serving for a satisfying bite.
- Cornbread Muffins: Instead of baking in a dish, pour the batter into muffin tins for individual-sized servings. They bake faster and are perfect for grab-and-go snacks or as a side dish for gatherings.
- Sweet potato: add mashed sweet potato with aromatic spices to the batter for a great twist.
📝Step-by-Step Instructions
Step 1: Preheat the oven and grease a 9 X 13-inch baking pan/dish or 12” cast iron skillet. Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
This ensures that your cornbread will come out easily after baking.
Step 2: Mix the wet ingredients: In a medium bowl, mix together the almond milk, vegetable oil, maple syrup, and sour cream.
Step 3: combine: Make a 4” hole in the center of the bowl with dry ingredients. Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 4: Add the cream-style canned corn and fold in until it’s fully incorporated.
Be careful not to overmix, as this can make your cornbread tough.
Step 5: Pour the batter into the prepared baking pan and smooth the top. This will help your cornbread bake evenly.
Step 6: Bake for 35-40 minutes until a toothpick inserted into the center comes out clean. This is the best way to ensure your cornbread is fully baked. Cool slightly before serving.
👩🏽🍳Maur's Tips
- I love the hue the yellow cornmeal gives this eggless cornbread. If you don’t mind the look, then use white cornmeal instead.
- Be careful not to over-stir the batter as that would yield a dense cornbread. The key to stirring is making a little well in the center of the bowl with dry ingredients, then pouring the wet ingredients and folding it in. (See picture above on step 4).
- If you're using a cast-iron skillet or baking dish, place it in the oven as it preheats. This helps create a crispy, golden crust when you pour in the batter. (don't forget your mittens)
- Adjust the amount of sugar to your preference. More sugar makes sweeter cornbread, while less sugar keeps it on the savory side.
- Allow the bread to rest for a few minutes after baking. This helps it set and makes it easier to slice.
- Use a sharp or serrated knife to cut cornbread into neat squares or wedges to minimize crumbling.
- Cornbread is at its best when served warm. It's fantastic with a pat of butter or drizzled with honey.
- I don't advise freezing the cornbread as it doesn't hold it shape once it's thawed.
What to serve with cornbread without eggs
Butter: add a slice of butter to your warm cornbread for an indulgent treat.
Barbecued meat: I enjoy mine with ribs or barbecue pork. It’s a perfect pairing for a cookout or potluck. Try this rib recipe from Budget Bytes.
Sour cream is my favorite pairing because the texture and richness are so good you should try it.
Honey or maple syrup: syrup adds sweetness to the bread and moistens the cornbread.
Chilis: sweet and spicy, now that’s a mix I can get into. Although I have yet to try it with chilis, I love smearing a teaspoon of peri peri sauce on this fluffy eggless cornbread for a nice kick.
📝Recipe FAQS
Yes! Bake the cornbread a day ahead and reheat it in the oven just before serving for that fresh-out-of-the-oven taste.
Store your cornbread in an airtight container or wrapped in plastic wrap at room temperature for a day. After that, refrigerate it for longer freshness, and reheat before serving.
Adding more liquid like milk to the batter or using a binding agent like xanthan gum in gluten-free versions, sour cream, or applesauce can help reduce crumbliness.
Love Corn? Here are Other Related Corn Dishes to Try:
This might be the best cornbread recipe you've ever tasted. If it is, please share a bite with us in the comment section below.
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
📖 Recipe
Easy Eggless Cornbread
Equipment
- baking dish
- mixing bowls
Ingredients
- 2 cups cornmeal
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon sea salt
- 1 ¾ cups almond milk
- ½ cup coconut oil unrefined (or vegetable oil)
- ½ cup maple syrup
- ¼ cup sour cream
- 1 Creamed-style sweet corn from one 14. 7 oz. can
Instructions
- Preheat your oven to 400°F (200°C) and grease a 9 X 13-inch square/rectangular baking pan/dish. This ensures that your cornbread will come out easily after baking.
- Whisk together the cornmeal, flour, baking powder, and salt in a large bowl. These are your dry ingredients.2 cups cornmeal, 2 cups all-purpose flour, 2 tablespoons baking powder, 1 teaspoon sea salt
- Mix the almond milk, coconut oil, maple syrup, and sour cream in a separate bowl. These are your wet ingredients.1 ¾ cups almond milk, ½ cup coconut oil, ½ cup maple syrup, ¼ cup sour cream
- Pour the wet ingredients into the dry ingredients and stir until just combined. Add the canned cream corn and fold in, be careful not to overmix, as this can make your cornbread tough.1 Creamed-style sweet corn
- Pour the batter into the prepared baking pan and smooth the top. This will help your cornbread bake evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool for a few minutes. Slice into squares using a sharp knife, and serve. (please see the variations, step-by-step photos, and tips in the body of the post for best results).
Notes
- If you omit the canned cream corn ingredient, be sure to adjust baking time as you’ll have less wet batter.
- Although I used a rectangular 9x13” pan, you can half the recipe and make the cornbread in a 9-inch square pan or dish, round cake pan, or 9-inch cast iron skillet.
- If you're using a cast-iron skillet or baking dish, place it in the oven as it preheats. This helps create a crispy, golden crust when you pour in the batter. (don't forget your mittens)
- Bake the cornbread a day ahead and reheat it in the oven just before serving for that fresh-out-of-the-oven taste. You can half this recipe for a thinner cut and reduce the bake time to about 20-25 minutes.
Leave a Reply