BEST Eggless Cornbread Recipe (2024)

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By: Oriana Romero/Published: September 2, 2021/Updated: February 27, 2022/ 31 Comments

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This Eggless Cornbread recipe is just the BEST! It has a super moist, tender crumb that is not dry at all. Made with simple ingredients, this effortless cornbread is ready in 30 minutes!

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The BEST Eggless Cornbread Recipe

Today we’re talking about THE BEST and Easiest Eggless Cornbread recipe!

My family really loves cornbread, especially my little guy who likes to eat itplain with feta cheese. What can I say? He inherited our taste for the sweet and salty combo.

Why This Is the Best Eggless Cornbread

It’s made in ONE BOWL
Simple ingredients
No mixer required
Prep time less than 10 minutes
It’s Moist, not too crumbly, with crunchy crisp edges
It can be made in either a skillet or baking dish. Baking cornbread in a skillet gives it an even heartier, crunchy crust.
Versatile! Check out my add-ins ideas below to jazz up your cornbread
Freezer friendly

Simple ingredients yield rich, moist cornbread in this effortless recipe that’s oven-ready in less than ten minutes! The texture is hearty, just like a good cornbread should be.

I am so happy to add a cornbread recipe to favorites in my eggless collection.

If you prefer to make muffins check out myEasy Eggless Cornbread Muffinsrecipe.

Ingredients You’ll Need

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).

Yellow cornmeal: Golden yellow cornbread is a must for this recipe.
Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
Baking powder and baking soda: Make sure they’re not expired.
Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
Brown sugar
Pure maple syrup or honey
Plain yogurt: You can substitute plain yogurt for plain sour cream. I recommend using the full-fat versions.
Buttermilk:You don’t have buttermilk? No problem!! Check out my recipe ofEasy Homemade Buttermilk Substitute [Video].

How To Make Cornbread Without Eggs

Instead of eggs, I use yogurt to keep the cornbread moist and fluffy.

1 – Mix Dry Ingredients: Whisk together cornmeal, flour, baking powder, baking soda, and salt.

2 – Add Wet Ingredients: Make a well in the center of your dry ingredients and add melted butter, brown sugar, maple syrup, yogurt, and buttermilk. Stir just until the mixture comes together and there are only a few lumps remaining. Avoid over-mixing.

3 – Pour batter into prepared skillet or baking pan Bake!

Variation You Can Apply To This Recipe

This Eggless Cornbread recipe can be easily jazzed up! Add-ins Ideas:

1chopped jalapeño pepper
1 cup blueberries
1 cup dried cranberries and
1 cup chopped walnuts
1 cup shredded cheddar cheese
1 cup crumbled queso fresco
1/2 cup bacon crumbles
1 cup sweet corn kernels

Frequently Asked Questions

Can I make cornbread without eggs?

Yes, you totally can and anybody will notice the difference.

Can I make this recipe in other baking dishes?

Yes, you can use a 9-inch round cake pan or a square baking dish.

Is Yellow Cornmeal and Polenta the same?

They are very similar but the difference is the consistency of the grain. Yellow cornmeal is dried and finally ground yellow corn. Polenta is much more coarsely ground. You can use both for this recipe but Polenta will yield a more gritty texture.

Can You Freeze Cornbread?

Yes! You can freeze baked cornbread for up to 3 months. Wrap leftovers up tightly with plastic wrap and then with foil. Place wrapped cornbread in a plastic freezing bag and seal well. THAW: Allow to thaw overnight in the refrigerator and heat up in the microwave or the oven at 300°F (150°C) for 10 minutes.

What Goes With Cornbread?

I like to serve it with my Easy Instant Pot Chili, Beef Bourguignon(made in the Instant Pot also!), or Instant Pot Creamy Chicken Noodle Soup. It goes well with lots of things if you ask me.

Adapt This Recipe to Other Food Allergies

This recipe isegg- and nut-free, but you can adapt it to other food allergies.

Gluten-Free

Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brand is Better Batter Original All Purpose Flour Blend. Cup4Cup will also work fine, but the texture will be slightly different.

Dairy-Free

Use your favorite plant-based, dairy-free, or vegan butter and milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. My favorite dairy-free butter brands for baking are:

Storing & Freezing Instructions

How To Store Cornbread

Wrap leftovers up tightly and store at room temperature for up to 1 week.

How to Freeze Cornbread

Cornbread Serving Ideas

I like to serve it with homemade chili, Beef Bourguignon(made in the Instant Pot!), or Instant Pot Creamy Chicken Noodle Soup. It goes well with lots of things if you ask me.

More Recipes You’ll Love!

Eggless Honey Whole Wheat Rolls
Easy Eggless Cinnamon Rolls
Soft No-Knead Eggless Dinner Rolls
BEST Eggless Cornbread
Homemade Flatbread
Eggless Easter Hot Cross Buns

❤️ Love what you see? JOIN my Private Baking Club. Also, SUBSCRIBE to Mommy’s Home Cooking, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!

BEST Eggless Cornbread

Oriana Romero

This Eggless Cornbread recipe is just the BEST! It has a super moist, tender crumb that is not dry at all. Made with simple ingredients this effortless cornbread is ready in 30 minutes!

4.11 from 158 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 10 servings

Equipment

▢
Kitchen Scale
▢
Cast Iron Skillet

Ingredients

▢ 1 cup (120 g) yellow cornmeal
▢ 1 cup (140 g) all-purpose flour
▢ 1 teaspoon baking powder
▢ 1/2 teaspoon baking soda
▢ 1/4 teaspoon kosher salt
▢ 1/2 cup (115 g) unsalted butter, melted and slightly cooled
▢ 1/3 cup (67 g) packed brown sugar
▢ 2 tablespoons (30 ml) pure maple syrup or honey
▢ ¼ cup (60 g) plain yogurt, at room temperature (see notes)
▢ 1 cup (240 ml) buttermilk, at room temperature (see notes)
▢ ½ cup bacon crumbles (optional add-in)

Instructions

Preheat oven to 400° F (200° C). Grease a 9-inch cast-iron skillet or round cake pan well. Set aside.
In a medium mixing bowl, add cornmeal, flour, baking powder, baking soda, and salt; whisk to combine well.
Make a well in the center of your dry ingredients and add melted butter, brown sugar, maple syrup, yogurt, and buttermilk. Mix just until the mixture comes together and there are only a few lumps remaining. Avoid over-mixing. Pour batter into prepared skillet or baking pan. Sprinkle with bacon crumbles, if using.
Bake for 20 minutes or until golden brown on top and the center is cooked through, or until a toothpick inserted into the center comes out clean. Edges should be slightly crispy.
Allow to slightly cool before slicing and serving. Serve cornbread with honey, butter, jam, or whatever your heart desire.

Oriana’s Notes

Store: Wrap leftovers up tightly and store at room temperature for up to 1 week.

Freeze: freeze baked cornbread for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave or the oven at 300°F (150°C) for 10 minutes.

Yogurt:I recommend using regular plain yogurt. After a few tests, I found that Greek yogurt is too thick and doesn’t have enough moisture.

Buttermilk: You don’t have Buttermilk? NO problem! Check how to make buttermilksubstitute at home.

Cornbread Muffins: if you prefer to make muffins check out myEasy Eggless Cornbread Muffinsrecipe.

Gluten-Free: Make this recipe gluten-free by simply swapping out the all-purpose flour for a gluten-free baking blend.

This recipe can be easily jazzed up! Add-ins Ideas:

1chopped jalapeño pepper
1 cup blueberries
1 cup dried cranberries and
1 cup chopped walnuts
1 cup shredded cheddar cheese
1 cup crumbled queso fresco
1/2 cup bacon crumbles
1 cup sweet corn kernels – canned or frozen. If using canned, make sure to drain well. if using frozen, thaw before using.

★Did you make this recipe? Don’t forget to give it a star rating below!

Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 245kcalCarbohydrates: 32gProtein: 3gFat: 11gSaturated Fat: 6gCholesterol: 27mgSodium: 87mgPotassium: 165mgFiber: 1gSugar: 11gVitamin A: 330IUCalcium: 67mgIron: 1.1mg

Rate This Recipe

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Course Side Dish

Cuisine American

Calories 245

Keyword bread corn cornbread eggfree Eggless

Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.

FAQs

Originally posted February 2019, post content edited to add more helpful information, no change to the recipe in September 2021.

Welcome to my eggless kitchen!

Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…

Reader Interactions

Comments

David says
September 20, 2022 at 6:56 pm

This is not corn bread, as it contains sugar (brown sugar at that!). This is cake. Corn bread is not sweet.
Reply
See Also
Homemade Gluten-Free Corn Dogs [Step by Step Recipe] | GFP
Anna says
December 21, 2021 at 1:54 am

Such a great recipe! I am picky about my cornbread and had to switch to eggless after discovering my
1 year old is allergic to eggs. I made mine with polenta instead of regular cornmeal and did the buttermilk substitute (milk that you let sit with lemon for a few minutes) and it was still amazing. My husband ate basically all of it.
Reply
- Oriana Romero says
  December 21, 2021 at 10:32 am
  
  Hello Anna! It sounds like you nailed it! This one is a big favorite in our home. Thanks so much for trying my recipe and taking the time to come back and let me know.
  Reply
Candace says
November 28, 2021 at 3:19 am

This cornbread was a hit at Thanksgiving and I didn’t even tell anyone it was eggless! It was so moist and flavorful you don’t even need butter.
Reply
- Oriana Romero says
  December 19, 2021 at 9:37 am
  
  Hello Candace – It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. Happy Holidays! xo
  Reply
Anni says
April 21, 2021 at 12:05 am

I was hesitant because of the no egg, and every other recipe either on the box or the internet required eggs. I ran out this morning lol but I wanted cornbread to go with my chili! This is surprisingly good. I didn’t have the buttermilk but I sub with 1 cup of milk and it worked. A little bit crumbly but it hit the spot! I’m eating it with some whipped honey butter, so good! Thanks for this recipe!
Reply
- Oriana Romero says
  April 27, 2021 at 3:31 pm
  
  Hello Anni! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
  Reply
  - Takako Sato says
    November 10, 2021 at 12:54 pm
    
    I just made oat milk and used this recipe as a base! I was able to use my leftover oat pulp and mixed in a little flour in addition to the cornmeal, baking soda, flaxseed, chia seed, sesame powder, brown sugar, maple syrup, yogurt, melted vegan butter, sweet corn bits and made it a thick but a pourable consistency. I cooked it on the iron skillet flipping it once towards the beginning, and covered it. I let it cook on both sides without burning too bad on the bottom! It came out really nice and not crumbly at all, maybe thanks to the oatmeal thickening the batter just right! Thanks so much cause I could almost make it vegan with this recipe! Next time I’ll try with a vegan yogurt! 🙂
    Reply
    - Oriana Romero says
      November 11, 2021 at 1:04 pm
      
      Hello Takako! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
      Reply
Kimberlee says
January 31, 2021 at 3:40 pm

I only had instant polenta instead of corn meal but the recipe came out perfect! I have tried various eggless corn bread recipes and by far this came out the best. Moist and didn’t fall apart in crumbs.
Reply
- Oriana Romero says
  February 4, 2021 at 9:17 am
  
  Hello Kimberlee! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
  Reply
Yadira says
January 4, 2021 at 1:16 pm

Can the yogurt be substitute by sour cream?
Reply
- Oriana Romero says
  January 7, 2021 at 8:30 am
  
  Hello Yadira! Yes, you can use sour cream. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
  Reply
  - Michael Passmore says
    January 11, 2021 at 2:14 am
    
    I’m trying your recipe tonight. Is there anyway, since the video player doesn’t work and won’t load, you can take it down? It blocks 2/3rds of the page and you cannot read the instructions.
    Reply
    - Oriana Romero says
      January 13, 2021 at 7:21 am
      
      Hello Michael! I apologize for the inconvenience. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
      Reply
Bonnie says
October 10, 2020 at 4:06 pm

Is yogurt a must do or can it be left out? I can not do milk so I sub plant milk but unable to get plant based yogurt in my area.
I haven’t tried your recipes yet. Put they are on the list. I have alpha gal allergy from a tick bite. It just means I can not eat anything from a mammal / anything that gives live birth. I can do eggs but why not go all the way if I have to cut out everything else? LOL
Also in this crazy world of possible food issues not cooking with eggs is one less shortage to deal with when the stores are not able to get them.
Thank you for all your efforts
Ranchmama
Reply
- Oriana Romero says
  October 17, 2020 at 7:57 am
  
  Hello Ranchmama! You can substitute the yogurt with the same quantity of plant-based buttermilk. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
  Reply
  - Bonnie says
    October 20, 2020 at 1:23 am
    
    I just tried out this recipe tonight. It started turning cool with temps in the 40*F range at night. We had black bean chili with cornbread!
    There are just not than many egg free baking recipes I have found I like that really work for me. This one did pretty good. I had to change it up a bit for my crazy alpha gal issues but it still worked. A little bit crumbly in that it was very tender and you needed to be careful so it would hold together good. I did everything I could to keep it close to the original to get a good result. Instead of the real thing I had to use substitutes for a few things.
    I posted all about it on my blog I hope you don’ t mind. Baking Shortages Practice — Eggless Cornbread
    Thanks so much for giving me a recipe to keep!
    love
    Ranchmama
    Reply
    - Oriana Romero says
      October 25, 2020 at 9:19 am
      
      Hello Ranchmama! Thanks so much for your feedback and for trying my recipe.
      Reply
Dal says
May 6, 2020 at 3:21 pm

Can’t wait to try this recipe. Can I add veggies to the mixture ( red onion, peppers and corn)??
Reply
- Oriana Romero says
  May 7, 2020 at 5:36 am
  
  Hello Dal – oh yes… you can! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
  Reply
  - Briana says
    November 19, 2022 at 5:10 am
    
    Is there a way to make this dairy free also?
    Reply
    - Oriana Romero says
      November 24, 2022 at 9:17 am
      
      Hello Briana! Yes…To make this recipe dairy-free, just substitute the butter, yogurt and buttermilk with plant-based alternatives. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. For baking, my fave dairy-free butter substitute are these:
      * Miyoko’s Creamery Organic Vegan Butter.
      * Earth Balance Vegan Buttery Sticks.
      To make your own dairy-free buttermilk, check our my Easy Homemade Buttermilk Substitute [Video] recipe.
      I hope my recipes inspire you to continue baking. Don’t hesitate to reach out if you have any questions or special requests. I am happy to help! 🙂
      Reply
Beth says
August 9, 2019 at 1:29 am

Delicious! Realized once I started making this that I was out of buttermilk, so I just subbed more yoghurt- it worked great. Tastes delicious and very moist!
Reply
- Oriana Romero says
  August 12, 2019 at 10:00 am
  
  Hello Beth! Sounds like you nailed it. Thanks so much for your feedback and for trying my recipe.
  Reply
Mel says
May 14, 2019 at 8:54 pm

I love your website!! Having an egg intolerance makes it hard sometimes to cook and I am so glad I found you!! I was wondering if it was okay to just cut off the brown sugar in the recipe so it I’ll be less sweet??
Reply
- Oriana Romero says
  May 16, 2019 at 4:05 am
  
  Hello Mel! This recipe is not super sweet but feel free to reduce the sugar to your liking. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
  Reply
gloria-maria says
April 10, 2019 at 2:59 pm

Hola, Oriana! I would like to make this eggless cornbread in the Instant Pot. Can you try and make this recipe in the Instant Pot and send it to all of us on your mailing list? Are you up for this challenge? (smile) I can’t wait until you make it.
Reply
- Oriana Romero says
  April 11, 2019 at 4:31 am
  
  Hello Gloria! Yes, I accept the challenge =) Stay tuned.
  Reply
mimi rippee says
February 20, 2019 at 9:25 am

Interesting! I’m amazed this works without an egg or two!
Reply
- Oriana says
  March 4, 2019 at 2:47 pm
  
  Hello Mimi! At first, it seems impossible but it just matters of getting the right combination of ingredients.
  Reply