Cornbread Without Eggs

3 pieces of eggless cornbread on a plate.

Cornbread is a classic comfort food many enjoy, but what if you're looking for an eggless version? Whether you have dietary restrictions, allergies, or simply prefer eggless recipes, this cornbread without eggs recipe is the perfect solution.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 270kcal

Author Kanan

Ingredients

1 ½ cup Yellow cornmeal fine-ground or medium-ground
1 ½ cups All purpose flour (Maida)
1 tablespoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
½ cup Sugar
2 cups Milk
2 teaspoon Apple cider vinegar
½ cup Oil flavorless oil like canola, corn, vegetable, safflower, avocado oil, etc.

Instructions

Preheat the oven to 375°F (190°C) to ensure it's ready for baking.
Lightly grease a 9x9 inch square pan with oil or butter to prevent sticking.
In a mixing bowl, add dry ingredients (yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar).
Mix using a wire whisk to ensure even distribution. If your baking powder and baking soda have lumps then sift them before adding using a small strainer.
In a separate large bowl, pour in the milk. Add the apple cider vinegar and oil. Whisk these wet ingredients together to create a uniform mixture.
Add the dry ingredients mixture to the wet mixture. Mix until all the ingredients are well combined, creating a smooth batter.
Transfer the batter to the prepared cake pan, and tap lightly on the countertop to spread it evenly.
Bake in the preheated oven for approximately 30 minutes. To check for doneness, insert a toothpick into the center, it should come out clean when the cornbread is fully baked.
Once baked, remove it from the oven and allow it to cool.
Once cooled, cut it into squares for easy serving. Serve it warm or at room temperature.

Notes

Bake in the skillet: It will give a slightly crisp and crunchy crust. You can bake in 9-inch cast-iron skillet at the same temperature for the same amount of time.
Make cornbread muffins: Bake this same batter into muffins. Bake at 400°F for around 17-18 minutes.

Nutrition