We’re putting a unique spin on a traditional favorite that’s been loved far and wide. That’s right! We’re talking about warm, savory, and fluffy cornbread. As a friendly delight for all those intolerant to eggs or choosing plant-based diets, we’ve perfected a cornbread recipe with no eggs!
Not only will this charming dish satisfy your comfort food cravings, but it also offers a handy solution for those impromptu dinners where, you’ve just realized, your refrigerator is devoid of eggs. Our recipe offers the enticing promise of golden-yellow slabs of cornbread, promising both flavor and texture, minus the eggs.
How to make Cornbread Without Eggs
Cornbread without eggs is a version that does not include eggs in its ingredients. Traditional cornbread recipes often call for eggs, which contribute to the texture and structure of the final product.
Ingredients:
- 1 1/2 cups Cornmeal
- 1/3 cup All-purpose flour
- 1 teaspoon Salt
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1 1/4 cups Buttermilk
- 1/4 cup Vegetable oil
- 1/4 cup HoneyHoney or sugar (optional)
Instructions:
- First, preheat your oven to 425°F (220°C) and oil your 8-inch cast-iron skillet or baking dish to prevent the cornbread from sticking.
- In a mixing bowl, combine the dry ingredients: cornmeal, all-purpose flour, salt, baking powder, and baking soda. Stir them together until they are well mixed.
- In a separate bowl, whisk together the buttermilk, vegetable oil, and HoneyHoney or sugar if you prefer a bit of sweetness.
- Gradually add the wet mixture to the dry ingredients, stirring as you go along. Make sure to mix just until everything combines fully. Over-mixing can lead to a tougher texture.
- Pour the mixture into the greased cast-iron skillet or baking dish and smooth the top with a spoon.
- Bake your cornbread in your preheated oven for about 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow your cornbread to cool for a few minutes before slicing and serving. Enjoy your fresh, hot cornbread with butter, HoneyHoney, or your favorite soup!
Tips:
- For those who want a vegan-friendly version, replace the buttermilk with a plant-based milk and vinegar (apple cider, white, or distilled) combination. Add a tablespoon of vinegar to a cup of almond or soy milk and sit for a few minutes until curdled.
- You can also add a little kick to your cornbread by mixing jalapeños, cheese, or even sweet corn to the batter.
- If you’re not a fan of the oil, you can replace it with applesauce for a lower-fat alternative that won’t skimp on the moisture.
What to serve with
Cornbread possesses a simple, mild flavor that can perfectly accompany a wide variety of dishes. You can enjoy it at any time of the day, from breakfast through to dinner. Here is a curated list of delightful dishes to serve with freshly baked, eggless cornbread.
- Chili: A hearty bowl of chili – vegetarian or meat-based – is a classic accompaniment to cornbread. The robust, spicy flavors of the chili contrast beautifully with the cornbread’s mild, slightly sweet taste.
- Soup: Cornbread is a great side to almost any type of soup, but particularly shines next to a vegetable or bean soup. The cornbread can soak up excess broth and add a pleasant texture contrast.
- BBQ: Complement the smoky flavors of barbecued ribs, chicken, or tofu with cornbread’s down-to-earth taste and texture. It’s a truly classic combination that stands the test of time.
- Salad: Cornbread can be a wonderful addition to a crisp, fresh salad. It adds richness and a delightful crunch to every bite for those who aren’t gluten-intolerant.
- Fried Chicken: The sweet, soft crumb of cornbread perfectly complements perfectly fried chicken’s golden, crunchy exterior and juicy interior.
- Scrambled Tofu: Scrambled tofu nicely partners with cornbread as a breakfast option. Add some avocado and have a nutritious, protein-rich meal to start the day.
- With Dips: Cornbread can be an ideal scoop for your favorite dip. For a delightful snack or starter course, try it with guacamole, salsa, or savory hummus.
- Honey and Butter: Simplicity at its best! A slice of warm cornbread slathered with melting butter and drizzled with HoneyHoney is a delicious treat all on its own.
Final Thoughts
I hope you have found a newfound appreciation for the versatile, delectable, and undeniably comforting cornbread dish, especially one made without eggs. This treasured classic, tweaked to cater to dietary preferences and food intolerances, ensures that everyone can taste a bit of tradition in their special way.
The recipe we’ve shared today is practical and versatile, allowing you to experiment with various additions and replacements. Plus, the joy of pairing this golden delight with various accompaniments from stews to salads expands its popularity from the comfort of a family dinner to social gatherings.
More Baked Dish Recipes:
- Keebler Cheesecake Recipe
- Panocha Recipe
- Mung Bean Cake Recipe
- Ozzie Rolls Recipe
- Longhorn Stuffed Mushrooms Recipe
Ingredients
- 1 1/2 cups Cornmeal
- 1/3 cup All-purpose flour
- 1 teaspoon Salt
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1 1/4 cups Buttermilk
- 1/4 cup Vegetable oil
- 1/4 cup HoneyHoney or sugar (optional)
Instructions
- First, preheat your oven to 425°F (220°C) and oil your 8-inch cast-iron skillet or baking dish to prevent the cornbread from sticking.
- In a mixing bowl, combine the dry ingredients: cornmeal, all-purpose flour, salt, baking powder, and baking soda. Stir them together until they are well mixed.
- In a separate bowl, whisk together the buttermilk, vegetable oil, and HoneyHoney or sugar if you prefer a bit of sweetness.
- Gradually add the wet mixture to the dry ingredients, stirring as you go along. Make sure to mix just until everything combines fully. Over-mixing can lead to a tougher texture.
- Pour the mixture into the greased cast-iron skillet or baking dish and smooth the top with a spoon.
- Bake your cornbread in your preheated oven for about 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow your cornbread to cool for a few minutes before slicing and serving. Enjoy your fresh, hot cornbread with butter, HoneyHoney, or your favorite soup!
