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!
You can also make these into muffins and bake for about 15 minutes or double the recipe and bake it in a 9×13-inch baking pan in this case bake for about 35-40 minutes.
Make this recipe gluten-free by simply swapping out the all-purpose flour for a gluten-free baking blend.
Store: Wrap leftovers up tightly and store at room temperature for up to 1 week.
Freeze: freeze baked cornbread for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave or in the oven at 300°F (150°C) for 10 minutes.
Yogurt: I recommend using regular plain yogurt. After a few testings, I found that Greek yogurt is too thick, and it doesn't have enough moisture.
Buttermilk: Buttermilk is required for this recipe. If you don’t have it available, you can make your own by adding 1 tablespoon white vinegar or fresh lemon juice to 1 cup of regular room temperature milk. Stir and let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. This soured milk can be used in the recipe. I prefer to use whole milk is for a richer texture.
LOOKING FOR MORE EGGLESS RECIPES?
★ Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.