Easy Eggless Cornbread

cornbread without eggs stacked on a plate.

5 from 1 vote

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.

Prep Time10

Cook Time35

Total Time45

Course: Appetizer, Side Dish, sides, Snack

Cuisine: American

Servings:

Calories: 244kcal

Author: Maureen Celestine

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.

Nutrition