Flaky & Moist Cornbread Recipe No Eggs

Packed with coarse cornmeal, fluffy buttermilk, and a touch of sweetness, this cornbread recipe no eggs is perfect for mopping up chili, serving alongside BBQ, or simply enjoying warm with a pat of butter. And the best part? It’s incredibly easy to whip up in just 30 minutes, making it a weeknight lifesaver.

Preparation Time: 10 minutes

Cooking Time: 20-25 minutes

Servings: 8-10


  • 1 cup (120g) coarse cornmeal
  • 1 cup (140g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (50g) granulated sugar
  • 1/3 cup (75g) packed brown sugar
  • 1 cup (240ml) buttermilk, at room temperature
  • 1/2 cup (115g) unsalted butter, melted and cooled slightly
  • 1/4 cup (60ml) sour cream or plain yogurt

Optional add-ins:

  • 1/4 cup chopped fresh herbs (cilantro, chives, scallions)
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup crumbled bacon
  • 1/4 cup chopped jalapenos
  • Honey or maple syrup for drizzling

Instructions: Cornbread Recipe No Eggs

  1. Preheat oven to 400°F (200°C). Grease an 8×8 inch baking dish with butter or nonstick spray.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together granulated sugar, brown sugar, buttermilk, melted butter, and sour cream/yogurt until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix!
  5. Fold in any optional add-ins (optional).
  6. Pour batter into the prepared baking dish and spread evenly.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool slightly before cutting into squares and serving.

Also read: Krusteaz Cornbread With Creamed Corn Recipe


  • For a crispier crust, preheat your baking dish in the oven while it preheats.
  • Use buttermilk for the best flavor and texture. If you don’t have buttermilk, you can make your own by whisking 1 tablespoon of vinegar or lemon juice into 1 cup of milk and letting it sit for 5 minutes.
  • This cornbread is delicious plain, but feel free to get creative! Drizzle it with honey or maple syrup, top it with chili or pulled pork, or add your favorite mix-ins for a customized treat.

What can I use in place of eggs in cornbread?

Applesauce: This is a classic egg substitute that adds moisture and sweetness to your cornbread. Use 1/4 cup unsweetened applesauce for each egg you’re replacing.

Why does cornbread need eggs?

Eggs play a few important roles in cornbread, but they’re not strictly necessary for a delicious outcome! Here’s how eggs contribute:
1. Binding: The protein in eggs acts as a glue, holding the dry ingredients (cornmeal, flour) together with the wet ingredients (buttermilk, butter). This gives the cornbread structure and prevents it from crumbling apart.
2. Leavening: Although baking powder and soda are the main leavening agents, eggs can contribute a little extra lift by trapping air bubbles in the batter during whisking. This helps the cornbread rise and become fluffy.
3. Moisture: Eggs add moisture to the batter, resulting in a softer and more tender crumb compared to drier, crumblier eggless versions. The yolks, in particular, add richness and fat that contribute to a nice mouthfeel.
4. Flavor: Though subtle, eggs can enhance the overall flavor of cornbread. The yolks add a slight richness and depth, while the whites can contribute a touch of sweetness.

What if I don’t have milk for cornbread?

Don’t worry, you can still whip up delicious cornbread even without milk! Here are some alternatives you can use:
1. Water: The simplest and most readily available option is water. While it won’t add the richness or complexity of milk, it will provide the necessary moisture and still result in a tasty cornbread. You might find it a bit denser and less tender than the milk version, but it’s a perfectly viable substitute.
2. Plant-based milk: If you’re looking for a non-dairy alternative, any unsweetened plant-based milk can work. Some good options include almond milk, oat milk, soy milk, or coconut milk (beware of strong coconut flavor with this one). Choose the kind that best complements your preferred cornbread flavor profile.
3. Buttermilk substitutes: Don’t have buttermilk, the classic cornbread ingredient? No problem! You can make your own by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit for 5 minutes. This will thicken the milk and add a similar tangy flavor as buttermilk.
4. Yogurt/Sour Cream: A dollop of plain yogurt or sour cream can also lend moisture and richness to your cornbread. It won’t be exactly like milk, but it adds a nice tangy flavor and helps activate the leavening agents for a good rise.
5. Broth/Stock: For a savory twist, try using vegetable or chicken broth/stock instead of milk. This can infuse the cornbread with extra flavor and depth, making it perfect for pairing with chili or stews.

No eggs, no problem! This easy recipe proves that you can still enjoy delicious cornbread, even when you’re short on ingredients. So go ahead, preheat your oven and get baking – a warm, golden cornbread masterpiece awaits!

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