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eggless cornbread in a plate with honey being pour on top
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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

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)

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.

Notes

 
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  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 doesn't have enough moisture.
 
BUTTERMILK: You don’t have Buttermilk? NO problem! Check how to make buttermilk substitute at home. 
 
MUFFINS: if you prefer to make muffins check out my Easy Eggless Cornbread Muffins recipe. 
 
GLUTEN-FREE: Make this recipe gluten-free by simply swapping out the all-purpose flour for a gluten-free baking blend.
 
This 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 - canned or frozen. If using canned, make sure to drain well. if using frozen, thaw before using. 
 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

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