This no egg cornbread is tender, lightly sweet, and packed with comforting corn flavor, with a soft crumb that melts in your mouth.
It is a great breakfast option, a perfect side for soups and stews, or a simple snack any time of day when you want something homey.
SaveI first made it when I ran out of eggs but still wanted warm cornbread, and now it is my go to recipe for a reliable, comforting loaf.
No Egg Cornbread Recipe
Ingredients
Instructions
- Preheat oven and prepare pan
Preheat your oven to 400 degrees Fahrenheit. Grease an 8 inch square baking pan or line it with parchment paper for easy removal.
- Whisk dry ingredients
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and fine salt until well blended.
- Combine wet ingredients
In a separate bowl, stir in the milk, neutral oil, and vanilla extract until smooth and fully combined.
- Make the batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few small lumps are fine.
- Pour into pan
Transfer the batter to the prepared pan and spread it evenly with a spatula to ensure uniform baking.
- Bake until golden
Bake in the preheated oven for 18 to 20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool slightly in pan
Let the cornbread cool in the pan for about 5 minutes to set the edges before loosening with a knife.
- Remove from pan
Carefully lift the cornbread out of the pan using the parchment paper or a spatula, and place it on a wire rack to cool completely.
- Slice and serve warm
Cut into squares or triangles when cool enough to handle, and enjoy the soft, tender crumb with a little butter or jam.
- Store any leftovers
Keep leftover cornbread in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.
Substitutions and variations
- For a gluten free version, use a gluten free flour blend with xanthan gum or add 1 teaspoon xanthan gum.
- To make it dairy free, swap milk for any plant based milk and oil for melted coconut oil.
- If you prefer a less sweet loaf, reduce the sugar to 2 tablespoons or use a little more salt.
- For a vegan option, this recipe is already egg free and works well without any eggs at all.
Chloe's tips
- For a lighter texture, measure flour by spooning it into the cup and leveling it off instead of scooping directly from the bag.
- Warm the milk slightly before mixing to help dissolve the sugar and create a smoother batter.
- Add 1/4 cup of finely grated mild cheddar cheese to the batter for a savory, cheesy cornbread twist.
- Avoid over mixing the batter to keep the cornbread tender and prevent a dense crumb.
How to store it
- Store at room temperature in an airtight container for up to 2 days.
- Refrigerate for up to 4 days, or freeze for up to 2 months and thaw at room temperature before serving.
Serving suggestions
Serve this soft, no egg cornbread warm from the oven for the best experience.
- With a pat of butter and a sprinkle of powdered sugar
- Alongside chili, soup, or roasted vegetables
- For a sweet breakfast treat with a little jam or honey
- As a base for simple sandwich variations
Frequently asked questions
Can I make this cornbread in a loaf pan instead?
Yes, you can bake it in a greased 9x5 inch loaf pan at 400 degrees Fahrenheit for about 25 to 30 minutes, or until golden and set.
Why is my cornbread a bit dense?
A dense crumb can come from over mixing the batter or using too much flour; mix just until combined and measure flour accurately for a lighter texture.
Can I use oat milk or other plant based milk?
Yes, any plant based milk such as oat, almond, or soy works well, just keep the measurements the same for the same results.
Is this cornbread naturally vegan?
Yes, this recipe contains no eggs and can be fully vegan when you use plant based milk and a vegan friendly oil.
Let's get cooking!
Enjoy this easy, no egg cornbread as a simple side, a snack, or a base for your favorite toppings, and savor the soft, comforting flavor every time.
