CORNBREAD

EGGLESS

This cornbread is light, fluffy, and moist and you don't need eggs! Whether you're out of them or allergic, you will love this recipe!

MOIST & DELICIOUS

Why you'll love it:

Out of eggs? No problem! You don't need them. 

Buttery moist texture that's not crumbly!

Perfect for soup or chili during the colder months. 

Medium Brush Stroke

Let's get started!

This cornbread  recipe is super easy to make with these quick steps!

Ingredients:

Cornmeal

All-purpose flour

Sugar

Brown sugar

Baking powder

Kosher salt

Buttermilk

Unsalted butter

Sour cream

Preheat oven to 350 degrees. In a large bowl, combine the cornmeal, all-purpose flour, sugar, brown sugar, baking powder, and kosher salt.

1

Stir with a spatula to combine everything together. 

2

Add the buttermilk and melted butter to the cornmeal mixture. Stir well with a spatula.

3

Add the sour cream and stir until combined. The batter will be on the thicker side. 

4

Scrape the mixture into the greased baking dish. Use a spatula to even out the batter.

5

Bake until the edges are golden brown and the center is done, about 24 to 28 minutes.

6

Enjoy!