This eggless cornbread rises beautifully with a moist, tender crumb and fluffy center. It's perfectly sweet and easy to make! You won't miss the eggs one bit.
Why You'll Love it:
This eggless cornbread is just as good as one with eggs! It has a buttery, moist texture that won't crumble or fall apart and it's perfectly sweet.
Cornbread without eggs is a difficult feat because eggs add structure to baked goods.
Instead of eggs, I used buttermilk and sour cream to moisten the mixture and replace the eggs. The results speak for themselves!
Eat it plain or do what I do and slather on some butter and honey! You will love this no egg cornbread.
Cornmeal - A must for true cornbread. Cornmeal gives it a golden yellow color, grainy consistency, and corn-like flavor.
All-purpose flour - To lighten the texture! All-purpose flour creates a fluffier cake-like texture. Without it, the cornbread would be dry and dense.
Sugar & brown sugar - I am a sweet cornbread fan, 100%. A combination of sugar and brown sugar creates an irresistibly sweet flavor.
Baking powder - To create a nice rise! Eggs normally help with that, so I added extra baking powder to compensate.
Kosher salt - If you only have table salt, cut the amount in half. Kosher salt has a pure flavor so I use it in all my baked goods.
Melted butter - Butter creates a moist and buttery flavor!
Buttermilk & sour cream - Adds richness and moisture!
How to Make Cornbread without Eggs:
This no egg cornbread is a simple, one-bowl recipe! No weird ingredients or complicated instructions necessary.
Before you start, preheat your oven to 350 degrees Fahrenheit. Spray an 8-inch by 8-inch square baking dish with nonstick cooking spray and set aside.
Combine dry ingredients: In a large bowl, combine the cornmeal, flour, sugar, brown sugar, baking powder, and salt.
Stir to combine: Use a spatula instead of a whisk, since the batter will get quite thick.
Add the buttermilk. Don't stir it all together yet.
Add the melted butter. The butter should be melted but cool.
Stir to combine. The batter will be very thick at this point.
Add the sour cream. Stir until combined.
The batter should still be thick. Don't worry, it will rise in the oven!
Scrape the batter into the greased baking dish. Use a spatula to spread it around evenly.
Bake until the edges are golden brown and the middle is cooked, about 24 to 28 minutes.
Wait for the cornbread to cool, then slice and enjoy!
- Use full-fat sour cream and buttermilk for the best results. Fat provides flavor and moisture to the cornbread.
- Don't worry if your batter is thick. It's supposed to be. It rises in the oven nicely!
- Gluten-free: To make this cornbread gluten-free, swap the all-purpose flour with Bob's Red Mill's 1:1 Gluten Free Baking Flour.
- Dairy-free or vegan: I haven't tried this recipe yet with dairy-free substitutes so I can't verify the results. Swap the melted butter with vegan buttery sticks. Swap the sour cream with vegan sour cream and the buttermilk with a plant-based milk and one tablespoon of lemon juice or apple cider vinegar.
- Mix-ins: Cornbread tastes great with sweet and savory mix-ins! Try bacon crumbles, fresh corn, fresh blueberries, cayenne pepper, cheese, or herbs!
How to Store Cornbread:
- Cornbread is best the day it's made!
- Let the egg-free cornbread cool completely before storing. Transfer the cooled cornbread to a zip-top bag or airtight container and store for up to 3 days. Alternatively, you can wrap it tightly in saran wrap.
- The longer it sits, the more likely it is to dry out.
How to Freeze Cornbread:
- Cornbread is freezer-friendly and it's a great way to extend its shelf life!
- Remember to let it cool completely first! Transfer the cornbread slices to a zip-top freezer bag or freezer-safe container and freeze for up to 3 months.
- Let the cornbread thaw on the counter or pop one in the microwave in 10-second intervals until slightly warm. Don't overheat it or it will get tough.
Absolutely! But it's best to follow a recipe that calls for no eggs. If you just take out the eggs in a regular cornbread recipe, the end results will be dry and crumbly. This eggless cornbread is specifically formulated without the need for eggs!
You can use the toothpick test to make sure the inside is cooked. Insert a toothpick or sharp knife into the center of the cornbread. If it comes out clean, the cornbread is ready. If it comes out with gooey batter on it, the cornbread needs more time in the oven.
Yes, to make this recipe vegan, swap the melted butter with vegan buttery sticks. Swap the sour cream with vegan sour cream and the buttermilk with a plant-based milk and one tablespoon of lemon juice or apple cider vinegar.
Eggless Cornbread Recipe
- 8-inch by 8-inch square pan
- Large Bowl
- Measuring cups & spoons
- 1¼ cup cornmeal
- ¾ cup all-purpose flour see note for gluten-free
- ¼ cup sugar
- ¼ cup brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 cup buttermilk
- ½ cup unsalted butter, melted but cool
- ¼ cup sour cream
- Preheat your oven to 350 degrees Fahrenheit. Spray an 8-inch by 8-inch square pan with nonstick cooking spray.
- In a large bowl, combine the cornmeal, all-purpose flour, sugar, brown sugar, baking powder, and kosher salt.
- Add the buttermilk and melted butter to the cornmeal mixture. Stir well with a spatula.
- Add the sour cream and stir until combined. Scrape the mixture into the greased baking dish. Use a spatula to even out the batter.
- Bake until the edges are golden brown and the center is done, about 24 to 28 minutes.