Easy Eggless Cornbread

This eggless cornbread recipe is a nod to the traditional Southern cornbread but without the eggs. It's simple and straightforward and yields a tender, moist, flavorful cornbread perfect for soaking up beefy stews, barbecued meat, or gravies.

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Reasons to love this Eggless Cornbread Recipe
What is Cornbread
📃Ingredients Description
Variations
📝Step-by-Step Instructions
👩🏽‍🍳Expert Tips
What to serve with cornbread without eggs
📝Recipe FAQS
Love Corn? Here are Other Related Corn Dishes to Try:
📖 Recipe

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 Description

Here are the main ingredients you need to make this easy cornbread recipe:

Ingredients needed to make eggless cornbread.

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.

Please refer to the recipe card for the exact measurements.

Cornbread cut into squares in a baking dish and ready to be served.

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

Whisking the dry ingredients and the wet ingredient in separate bowls.

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.

Combining canned cream corn into the batter.

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.

Cornbread batter poured into the baking dish and a finished look of the baked recipe.

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.

👩🏽‍🍳Expert 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

Can I make cornbread in advance for a gathering?

Yes! Bake the cornbread a day ahead and reheat it in the oven just before serving for that fresh-out-of-the-oven taste.

What's the best way to store cornbread?

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.

How do I make my cornbread less crumbly?

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.

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.

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