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-ins ideas below to jazz up your cornbread
- Freezer friendly
Simple ingredients yield rich, moist cornbread in this effortless recipe that’s 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
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 of Easy Homemade Buttermilk Substitute [Video].
How To Make Cornbread Without Eggs
Instead of eggs, I use yogurt to keep the cornbread moist and fluffy.
1 – Mix Dry Ingredients: Whisk together cornmeal, flour, baking powder, baking soda, and salt.
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.
3 – Pour batter into prepared skillet or baking pan 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
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 more coarsely 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.
Food Allergy Swaps
This recipe is egg- and nut-free, but you can adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brand is Better Batter Original All Purpose Flour Blend. Cup4Cup will also work fine, but the texture will be slightly different.
Dairy-Free
Use your favorite plant-based, dairy-free, or vegan butter and milk. 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:
Storing & Freezing Instructions
How To Store Cornbread
Wrap leftovers up tightly and store 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.
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
❤️ Love what you see? JOIN my Private Baking Club. Also, SUBSCRIBE to Mommy’s Home Cooking, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
BEST Eggless Cornbread
Equipment
Ingredients
- 1 cup (120 g) yellow cornmeal
- 1 cup (140 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon 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
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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 slightly cool before slicing and serving. Serve cornbread with honey, butter, jam, or whatever your heart desire.
- 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.
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.
