Cornbread Without Eggs
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Making Cornbread without Eggs is simple! There are also options for what to use as an egg substitute. In the end, you’ll make a pan of thick, moist cornbread that will delight the whole family!
What You Will ❤️ About Egg-Free Cornbread
- Moist Cornbread Recipe – this cornbread is very moist and not one of those crumbly fall-apart ones!
- Mild Flavors – This isn’t Jiffy Cornbread – the flavor is a little more mild and has a sweetness but it’s not like cake either! It’s just delicious!
- Egg-Free – Once you know a few tricks of the trade – it’s easy to find ways to make recipes egg-free. My ex-husband was allergic and I wanted to make sure he could enjoy cookies, quick-breads and more – so I found alternatives!
Ingredients for Eggless Cornbread
This is an egg-free cornbread but not dairy free – I’ve had friends & family with egg allergies for years so I’ve become accustomed to adjusting recipes but keeping the taste on point! Here’s what you’ll need:
- Butter – be sure to use room temperature butter so it combines with the sugar
- Sugar
- Nonfat Plain Greek Yogurt
- Unsweetened Applesauce
- Milk
- All Purpose Flour
- Yellow Cornmeal
- Baking Powder
- Salt
If you are looking for a vegan cornbread (dairy-free, gluten-free) – check this recipe out from my friend Keeping the Peas!
Egg Substitutes
I decided to use a couple of the typical egg substitutes to get the right texture and moisture for cornbread – but there are a wide variety of subs you can use.
Here’s a great resource if you’re looking for egg substitutes in baking – but off the cuff – here’s a few you can use:
- Unsweetened Applesauce
- Nonfat Plain Greek Yogurt
- Vinegar & Baking Soda – this is great when you need a leavener
- Silken Tofu
- Ripe Banana
- Egg Replacer – There are a lot of brands out there like this one from Bob’s Red Mill
How to make Corn Bread recipe without Eggs
This recipe is super simple – and no more difficult than the boxed cornbread! Here’s what to do:
- Preheat oven to 400ºF. Grease a 9×13-inch baking dish and set aside.
- In a large bowl, beat together butter and sugar with an electric hand mixer until light and fluffy.
- In a medium bowl, whisk together greek yogurt, applesauce and milk
- In a large bowl, combine dry ingredients: flour, cornmeal, baking powder, and salt.
- Alternate adding flour and milk mixtures to the butter and sugar mixture. Mixing on medium speed until combined.
- Pour batter into the prepared pan.
- Bake for 35-40 minutes, until a toothpick inserted into the center, comes out clean. Check in a couple of spots across thickest part of the cornbread.
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Tips, Tricks & FAQs
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. Reheat in the microwave for 1-2 minutes.
Wrap tightly with plastic wrap and then place in aluminum foil or a freezer bag. Freeze up to 3 months.
Yes – definitely. Spray a muffin tin and pour 2/3 full. You’ll bake for 25-30 minutes.
Yes! This does make quite a bit of corn bread – so you it will fill more than one skillet. You can either cut the recipe in half – or make a tin of muffins to go with it!
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
Soups & Chili to serve with Cornbread
More Side Dish Bread Recipes
More Egg Free Recipes
Cornbread without Eggs
Equipment
Ingredients
- ⅔ cup unsalted butter softened
- 1 cup sugar
- 5 oz nonfat plain greek yogurt
- 1/4 cup unsweetened applesauce
- 1 cup milk
- 2⅓ cups all-purpose flour
- 1 cup yellow cornmeal
- 4½ tsp baking powder
- 1 tsp salt
Instructions
- Preheat oven to 400ºF. Grease a 9×13-inch cake pan and set aside.
- In a large bowl, beat together butter and sugar with an electric hand mixer until light and fluffy.⅔ cup unsalted butter, 1 cup sugar
- In a medium bowl, whisk together greek yogurt, applesauce and milk5 oz nonfat plain greek yogurt, 1/4 cup unsweetened applesauce, 1 cup milk
- In a large bowl, combine flour, cornmeal, baking powder, and salt.2⅓ cups all-purpose flour, 1 cup yellow cornmeal, 4½ tsp baking powder, 1 tsp salt
- Alternate adding flour and milk mixtures to the butter and sugar mixture. Mixing on medium speed until combined.
- Pour batter into the prepared pan.
- Bake for 35-40 minutes, until a toothpick inserted into the center, comes out clean. Check in a couple of spots across thickest part of the cornbread.
