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a stack of cornbread

Eggless Cornbread Recipe

Carolyn
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.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish, Snack
Cuisine American
Servings 9 servings
Calories 287 kcal

Equipment

  • 8-inch by 8-inch square pan
  • Large Bowl
  • Spatula
  • Measuring cups & spoons

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Note 1: To make this recipe gluten-free, swap the all-purpose flour with Bob's Red Mill's 1:1 Gluten Free Baking Flour. 

Nutrition

Calories: 287kcalCarbohydrates: 37gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 34mgSodium: 273mgPotassium: 138mgFiber: 2gSugar: 13gVitamin A: 399IUVitamin C: 0.1mgCalcium: 100mgIron: 1mg
Keyword eggless cornbread
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