This Eggless Cornbread recipe is just the BEST! It has a super moist, tender crumb that is not dry at all. Made with simple ingredients, this effortless cornbread is ready in 30 minutes!
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.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- 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.
Food Allergy Swaps
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:
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.
How To Make Cornbread Without Eggs
Instead of eggs, I use yogurt to keep the cornbread moist and fluffy.
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.
Step 3 – Pour Batter Into A Prepared Skillet Or Baking Pan And Bake!
Variation You Can Apply To This Recipe
This Eggless Cornbread recipe can be easily jazzed up! Add-ins Ideas:
- 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
Storing & Freezing Instructions
How To Store Cornbread
Wrap leftovers up tightly and store them at room temperature for up to 1 week.
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.
Cornbread Serving Ideas
I like to serve it with homemade chili, Beef Bourguignon (made in the Instant Pot!), or Instant Pot Creamy Chicken Noodle Soup. It goes well with lots of things if you ask me.
Frequently Asked Questions
Yes, you totally can, and anybody will notice the difference.
Yes, you can use a 9-inch round cake pan or a square baking dish.
They are very similar, but the difference is the consistency of the grain. Yellow cornmeal is dried and finally ground yellow corn. Polenta is much coarser ground. You can use both for this recipe, but Polenta will yield a more gritty texture.
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.
I like to serve it with my Easy Instant Pot Chili, Beef Bourguignon (made in the Instant Pot also!), or Instant Pot Creamy Chicken Noodle Soup. It goes well with lots of things if you ask me.
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
Recipe Card 📖
BEST Eggless Cornbread
Video
Equipment
Ingredients
- 1 cup (120 g) yellow cornmeal
- 1 cup (140 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 1/3 cup (67 g) packed brown sugar
- 2 tablespoons (30 ml) pure maple syrup or honey
- ¼ cup (60 g) plain yogurt, at room temperature (see notes)
- 1 cup (240 ml) buttermilk, at room temperature (see notes)
- ½ cup bacon crumbles (optional add-in)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat oven to 400° F (200° C). Grease a 9-inch cast-iron skillet or round cake pan well. Set aside.
- In a medium mixing bowl, add cornmeal, flour, baking powder, baking soda, and salt; whisk to combine well.
- Make a well in the center of your dry ingredients and add melted butter, brown sugar, maple syrup, yogurt, and buttermilk. Mix just until the mixture comes together and there are only a few lumps remaining. Avoid over-mixing. Pour batter into prepared skillet or baking pan. Sprinkle with bacon crumbles, if using.
- Bake for 20 minutes or until golden brown on top and the center is cooked through, or until a toothpick inserted into the center comes out clean. Edges should be slightly crispy.
- Allow to cool slightly before slicing and serving. Serve cornbread with honey, butter, jam, or whatever you desire.
- 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 and 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.
- 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 – canned or frozen. If using canned, make sure to drain well. if using frozen, thaw before using.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
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.
My husband liked it more than the egg version I made. Thank you for the recipe!
Hello Jennifer! That’s awesome to hear! 😊 I love when the egg-free version wins people over. Thanks so much for sharing — it makes me really happy you both enjoyed it!
This Corn bread is absolutely fantastic. The family gobbled it up with some chili. I didn’t put the bacon bits on top.
Hi Jane! So happy to hear that! 💛 Cornbread and chili is such a cozy combo. I’m glad your family loved it—even without the bacon on top!
Hello Oriana! Thanks for this really great recipe! I have made the delicious cornbread multiple times, and each time it comes out perfect and so fluffy! And it is quick and easy to put together. This is my go-to #1 cornbread recipe!
Take care! 🙂
Hello Michele! That’s so kind—thank you! 💛 I’m thrilled this cornbread has become your go-to recipe. I love how quick and fluffy it turns out too. So happy it’s a favorite at your table!
First off I was so excited to try this. I have an eggless baby over here. Who is also very picky. But he loved this! And my husband (who is also picky haha) loved it. My only problem was it was a bit crumbly? It didn’t even stay together to pick up. I’m not sure if I messed something up? I followed all the instructions and didn’t substitute anything. Tips?
Hello Candy! I’m so happy your little one (and your husband!) loved it—that makes me so glad! 💕 If it turned out a bit crumbly, it might’ve had a touch too much flour or baked just a little longer than needed. I recommend measuring your ingredients with a kitchen scale for best accuracy and checking your oven temperature with an oven thermometer if you can—sometimes ovens run a bit hot. Hope this helps!
Best cornbread I have ever made, I have shared recipe with many friends.
My husband can’t get enough. 🥰 this is the third batch I made this week for him.
Hello Lois! Aww, that makes me so happy to hear! I love that it’s become such a hit at your house—and wow, a third batch in one week means it’s truly a favorite! Thank you for sharing the recipe with your friends and for baking it again and again!
We have some egg less babies and this recipe was a success!!
Followed recipe. Came together easy and everybody wanted more!
Thanks so much for the clear instructions!
Hello Juliann! Aww, I love hearing that! 💕 I’m so happy this recipe was a hit with your eggless little ones. Thank you for your kind words—I’m thrilled the instructions were easy to follow and that everyone wanted more!
Just perfect! The ideal amount of moisture and sweetness, even moreso because I used a high quality cornmeal — one that still retained a bit of it’s natural sweetness. I’ve made this twice already, the second time I toasted half of the cornmeal in the skillet for a deeper corn flavor. I’d never have known it was eggless. It’s just a really good corn bread.
Hello Julia! Aww thank you so much! That makes me so happy to hear 😊 Toasting the cornmeal for extra flavor is such a smart touch—love that idea! I’m thrilled it’s become a go-to for you. Thanks for baking with me! 💛🌽
I’m sooo happy for this recipe!!! My husband loves cornbread, but I have to make the gluten-free version. Can’t wait to make it!!
Hello Noorie! Aww yay! 🎉 I’m so happy this recipe is just what you needed! I hope the gluten-free version turns out perfectly and that your husband loves it just as much. 💛 Let me know how it goes—happy baking! 😊🌽✨
the best cornbread in the world!!!! I had to really control myself not to eat the whole thing! absolute masterpiece
Hello Sylwia! Wow! 🎉 That is the ultimate compliment—thank you so much! 😊 I’m thrilled you loved it that much! It’s always a good sign when it’s hard to resist going back for more. 😉 Happy baking, and thank you for your kind words! 💛🍞✨
My browser won’t let me rate this 5 stars, so 4 it is.
I was looking for an eggless recipe so I could scale it down for fewer servings.
This was perfect! I used Greek yogurt but added a bit of water to achieve the correct batter consistency. Baked a one-third scaled batch in a 5-inch cast iron skillet with bacon grease. Done in 15 minutes. Very yummy, very tender.
Hello Joan! Thank you so much for sharing your experience! I’m thrilled to hear you enjoyed the recipe and that it worked perfectly scaled down. I truly appreciate your kind words and detailed feedback. And hey, I’ll take those 4 stars as a solid win, even if your browser won’t let you give 5! Happy holidays!
Yum. Adapted recipe. 3/4C each yellow and blue corn. 1/2C WW white flour. 1/2C honey warmed in melting butter. 1/4C brown sugar. Love mommy’s home cooking!
Hello Barbara! Yum, that sounds like a delicious adaptation! 😄 I love how you made it your own with the corn and whole wheat flour – so creative! Thank you so much for the kind words and for making Mommy’s Home Cooking a part of your kitchen. I’m so glad you’re enjoying the recipes! 💖