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BEST Eggless Cornbread | Mommy's Home Cooking

BEST Eggless Cornbread

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!
Course Side Dish
Cuisine American
Keyword bread, corn, cornbread, eggfree, Eggless
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 servings
Calories 245kcal
Author Oriana Romero


  • 1 cup (120g) yellow cornmeal
  • 1 cup (140g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch kosher salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1/3 cup (60g) packed brown sugar
  • 2 tablespoons pure maple syrup or honey
  • ¼ cup plain yogurt at room temperature (see notes)
  • 1 cup (240ml) buttermilk, at room temperature (see notes)
  • ½ cup bacon crumbles (optional add-in)


  • 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. Stir 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.


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.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 245kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 87mg | Potassium: 165mg | Fiber: 1g | Sugar: 11g | Vitamin A: 330IU | Calcium: 67mg | Iron: 1.1mg