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.
It’s delicious. Is it possible to double? I love your recipes. My husband has a severe egg and chicken allergy. I can make him so many things now that he can enjoy. Thank you!
Hello Marsha! Thank you so much for the kind words! I’m so happy to hear that your husband can enjoy the recipes now. 😊 Yes, you can definitely double the recipe – just make sure to adjust the baking time if needed, depending on the size of your pan. I’m so glad the recipes are helping you create delicious meals for your family! Thank you for trying them and sharing your feedback! 💖
This is an awesome recipe! Even if you can have eggs, this is the best cornbread recipe. I like that it has less sugar than other recipes, and it ends up so much more moist than other recipes.
Hello Emily! Thank you so much for your wonderful feedback! ❤️ I’m thrilled to hear you enjoyed the cornbread recipe, even as an egg lover! It’s great to know that the lower sugar content and moisture made a difference for you. Your kind words mean a lot, and I appreciate you sharing your experience! Happy baking!
Like many others I was out of eggs and wanted cornbread (plus I was not in the mood to run to the grocery store!) Searched Eggless Cornbread – lucky me, your recipe popped up. Reduced brown sugar to 1 Tbsp was my only change. Baked for 15 minutes in a muffin tin with 6 large wells. Don’t need the tip on “how to store” because there are never any left over! Thank you for sharing this recipe.
Hello Bobbie! I’m so glad the recipe saved you a trip to the store! I love that they didn’t even last long enough to worry about storing them—that’s always a good sign! Thanks so much for sharing your experience, and I’m thrilled you enjoyed the cornbread! 😊
No allergies in our family we just happened to be out of eggs and this recipe was a great surprise! We subbed in sour cream for the yogurt in equivalent amounts and it still turned out perfectly and the recipe is officially “going in the box” of recipe cards. Thank you!
Hello Stephanie! I’m so glad you enjoyed the recipe! 😊 It’s great to hear the recipe is now a keeper in your collection! Thanks for letting me know, and happy cooking!
This is not corn bread, as it contains sugar (brown sugar at that!). This is cake. Corn bread is not sweet.
Such a great recipe! I am picky about my cornbread and had to switch to eggless after discovering my
1 year old is allergic to eggs. I made mine with polenta instead of regular cornmeal and did the buttermilk substitute (milk that you let sit with lemon for a few minutes) and it was still amazing. My husband ate basically all of it.
Hello Anna! It sounds like you nailed it! This one is a big favorite in our home. Thanks so much for trying my recipe and taking the time to come back and let me know.
This cornbread was a hit at Thanksgiving and I didn’t even tell anyone it was eggless! It was so moist and flavorful you don’t even need butter.
Hello Candace – It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. Happy Holidays! xo
I was hesitant because of the no egg, and every other recipe either on the box or the internet required eggs. I ran out this morning lol but I wanted cornbread to go with my chili! This is surprisingly good. I didn’t have the buttermilk but I sub with 1 cup of milk and it worked. A little bit crumbly but it hit the spot! I’m eating it with some whipped honey butter, so good! Thanks for this recipe!
Hello Anni! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
I just made oat milk and used this recipe as a base! I was able to use my leftover oat pulp and mixed in a little flour in addition to the cornmeal, baking soda, flaxseed, chia seed, sesame powder, brown sugar, maple syrup, yogurt, melted vegan butter, sweet corn bits and made it a thick but a pourable consistency. I cooked it on the iron skillet flipping it once towards the beginning, and covered it. I let it cook on both sides without burning too bad on the bottom! It came out really nice and not crumbly at all, maybe thanks to the oatmeal thickening the batter just right! Thanks so much cause I could almost make it vegan with this recipe! Next time I’ll try with a vegan yogurt! 🙂
Hello Takako! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
I only had instant polenta instead of corn meal but the recipe came out perfect! I have tried various eggless corn bread recipes and by far this came out the best. Moist and didn’t fall apart in crumbs.
Hello Kimberlee! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Can the yogurt be substitute by sour cream?
Hello Yadira! Yes, you can use sour cream. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I’m trying your recipe tonight. Is there anyway, since the video player doesn’t work and won’t load, you can take it down? It blocks 2/3rds of the page and you cannot read the instructions.
Hello Michael! I apologize for the inconvenience. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Is yogurt a must do or can it be left out? I can not do milk so I sub plant milk but unable to get plant based yogurt in my area.
I haven’t tried your recipes yet. Put they are on the list. I have alpha gal allergy from a tick bite. It just means I can not eat anything from a mammal / anything that gives live birth. I can do eggs but why not go all the way if I have to cut out everything else? LOL
Also in this crazy world of possible food issues not cooking with eggs is one less shortage to deal with when the stores are not able to get them.
Thank you for all your efforts
Ranchmama
Hello Ranchmama! You can substitute the yogurt with the same quantity of plant-based buttermilk. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I just tried out this recipe tonight. It started turning cool with temps in the 40*F range at night. We had black bean chili with cornbread!
There are just not than many egg free baking recipes I have found I like that really work for me. This one did pretty good. I had to change it up a bit for my crazy alpha gal issues but it still worked. A little bit crumbly in that it was very tender and you needed to be careful so it would hold together good. I did everything I could to keep it close to the original to get a good result. Instead of the real thing I had to use substitutes for a few things.
I posted all about it on my blog I hope you don’ t mind. Baking Shortages Practice — Eggless Cornbread
Thanks so much for giving me a recipe to keep!
love
Ranchmama
Hello Ranchmama! Thanks so much for your feedback and for trying my recipe.
Can’t wait to try this recipe. Can I add veggies to the mixture ( red onion, peppers and corn)??
Hello Dal – oh yes… you can! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Is there a way to make this dairy free also?
Hello Briana! Yes…To make this recipe dairy-free, just substitute the butter, yogurt and buttermilk with plant-based alternatives. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. For baking, my fave dairy-free butter substitute are these:
* Miyoko’s Creamery Organic Vegan Butter.
* Earth Balance Vegan Buttery Sticks.
To make your own dairy-free buttermilk, check our my Easy Homemade Buttermilk Substitute [Video] recipe.
I hope my recipes inspire you to continue baking. Don’t hesitate to reach out if you have any questions or special requests. I am happy to help! 🙂
Delicious! Realized once I started making this that I was out of buttermilk, so I just subbed more yoghurt- it worked great. Tastes delicious and very moist!
Hello Beth! Sounds like you nailed it. Thanks so much for your feedback and for trying my recipe.
I love your website!! Having an egg intolerance makes it hard sometimes to cook and I am so glad I found you!! I was wondering if it was okay to just cut off the brown sugar in the recipe so it I’ll be less sweet??
Hello Mel! This recipe is not super sweet but feel free to reduce the sugar to your liking. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Hola, Oriana! I would like to make this eggless cornbread in the Instant Pot. Can you try and make this recipe in the Instant Pot and send it to all of us on your mailing list? Are you up for this challenge? (smile) I can’t wait until you make it.
Hello Gloria! Yes, I accept the challenge =) Stay tuned.
Interesting! I’m amazed this works without an egg or two!
Hello Mimi! At first, it seems impossible but it just matters of getting the right combination of ingredients.