Yes, you can make cornbread without eggs, and this one proves it: moist and tender, with crispy golden edges and not a dry crumb in sight. It’s my BEST eggless cornbread, made in one bowl with no mixer, and it’s out of the oven in 30 minutes.
Oriana’s Thoughts On The 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.
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.
Why You’ll Want to Try My Recipe
- 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.
- Versatile! Check out my add-in ideas below to jazz up your cornbread.
- Freezer-friendly.
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 for in the recipe.
- Brown sugar
- Pure maple syrup or honey
- Plain yogurt: Use regular plain yogurt, not Greek. After a few tests, I found Greek yogurt is too thick and doesn’t have enough moisture. You can substitute 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 naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- 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.
How To Make Cornbread Without Eggs
Instead of eggs, I use yogurt and buttermilk. The yogurt adds moisture and richness, so the crumb stays soft instead of dry and crumbly, and the tangy buttermilk reacts with the baking soda to give the cornbread the lift eggs usually provide. That’s all it takes, and nobody at the table will know the eggs are missing.
- Mix Dry Ingredients
- Combine Wet Ingredients
- Mix Dry and Wet Ingredients
- Pour Batter Into A Prepared Skillet Or Baking Pan And Bake!
Variations 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
- 1 cup chopped walnuts
- 1 cup shredded cheddar cheese
- 1 cup crumbled queso fresco
- 1/2 cup bacon crumbles
- 1 cup sweet corn kernels
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! This recipe has no eggs at all. Yogurt and buttermilk keep it moist and tender, and nobody 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 finely 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.
The Perfect Soups To Serve With This Cornbread
Recipe Card
BEST Eggless Cornbread
Video
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
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)
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.
- Combine in another bowl melted butter, brown sugar, maple syrup, yogurt, and buttermilk.
- Mix the dry and wet ingredients with a whisk just until the batter comes together and there are only a few lumps remaining. Avoid over-mixing.
- Pour batter into the 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.
- 1 chopped jalapeño pepper
- 1 cup blueberries
- 1 cup dried cranberries
- 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.
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 Changelog:
- Originally posted in February 2019.
- Update: The post was edited in September 2021 to add more helpful information, with no changes to the recipe.
- Update: The post was updated again in October 2026 to add more helpful information, with no changes to the recipe.
Made as written minus the brown sugar. “Cornbread doesn’t need sugar!” After tasting, though, I thought a tablespoon or two could cut the tartness. It was also really moist, so day two I flipped it over and baked uncovered 10 min on 350 to dry the bottom a little. Egg-free hubs LOVED it with carnitas chunks, and it was really for him. Thanks!
Jeanette, this made me grin — the “cornbread doesn’t need sugar” debate is a classic! The brown sugar is really there to round out that little tang and add a touch of moisture, so a tablespoon or two would balance it beautifully if you ever want it. So happy your egg-free hubs loved it with the carnitas — that’s exactly the kind of meal I love to hear about!
After decades of eating egg-replacer cornbread that was either gummy or crumbly, your recipe is a game changer! It’s a joy to enjoy! Lovely flavor and beautiful texture. Thank you!
Hello Kim! Reading this made me smile. I know exactly what you mean about gummy or crumbly “egg-replacer” cornbread — that’s why I work so hard to develop recipes that are truly egg-free from the start, not just patched up. I’m so happy you finally got to enjoy cornbread with the flavor and texture it should have. That’s such a win 💛
So delicious, fluffy and moist! Just perfect. Will keep making this even when I do have eggs!
Hello Lara! That makes me so happy to hear! I love when people say they’ll keep making it even when eggs are an option — that’s always my goal. So glad it turned out fluffy and moist for you… that’s exactly how it should be 😊
I’ve always wanted to like cornbread, but just couldn’t get past the gritty & heavy texture of traditional recipes. This is so different & has a great texture & flavor. I originally made it in a cast iron skillet & then found some antique corn stick cast iron pans. Now I can have delicious & unique shaped cornbread. My family loves it as well as guests. I still need to try mix-ins or toppings.
Hello Cheryl! I love hearing this — cornbread skeptics are my favorite to convert 😊 I’m so glad the texture worked for you and that it changed your mind about cornbread altogether. Those antique corn stick pans sound amazing, and I love that it’s been a hit with family and guests. Whenever you’re ready to play with mix-ins or toppings, this recipe is very forgiving — have fun with it!
I have made this recipe exactly as it is written probably 15 times and have loved it! However, I stumbled into two changes that I am going to keep… I use sour cream instead of yogurt (limited access to non-Greek plain yogurt) and this last time I was a little shy on brown sugar (about 15 grams) so I added a tablespoon of honey to replace the sweetness (I have always used 2Tbl real maple syrup when the option is syrup/honey). Honey is the game changer to make the crumble stick together better. I’m keeping these edits in – my son loved it before the honey but he specifically asked me to keep making it this way in the future!
Hello Janine! I love hearing this — especially from someone who’s made it so many times and really knows the recipe. Sour cream is a great swap and that little bit of honey makes total sense. Thanks so much for sharing what worked in your kitchen — those real-life tweaks are gold for other families too. 💛
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!
Hi Candy – I just posted that adding a tablespoon of honey (to the 2Tbl maple syrup) made the difference for me in keeping it together… If you’re using syrup only, try that! I also use full fat sour cream instead of yogurt… Really happy with how this pulled the crumb together. Congrats on your eggless baby and finding this website – Oriana’s recipes have made my son’s eggless world so much better!
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! 💖