Rely on this Cornbread Without Eggs recipe when dietary restrictions, allergies, or an empty fridge call for a creative twist. Discover a comforting, golden slice of cornbread without the need for eggs! Cook up a dish that pairs perfectly, like my Baked Beans with Ground Beef or my Italian Meatball Soup.
Discover more variations on cornbread with my Banana Cornbread, a fusion of banana bread and cornbread. Make a quick cornbread for breakfast with my Cornbread Waffles, or serve it as an side dish with my Zucchini Cornbread Casserole.
Ingredients
Find below the list of ingredients used to make my Cornbread Without Eggs.
- Cornmeal
- All-Purpose Flour
- Brown Sugar
- Baking Powder
- Cayenne Pepper
- Salt
- Almond Milk
- Plant Butter
- Sour Cream
See recipe card for quantities.
Instructions
Start by preheating the oven to 350F.
- Combine in a large bowl, the cornmeal, flour, baking powder, salt, cayenne pepper, and brown sugar. Whisk until well combined.
- Whisk together in a smaller bowl, the milk, and sour cream. Set aside.
- Melt the butter. Coat a 8"x8" baking pan with non-stick spray and line the pan with parchment paper while the butter gets a chance to cool down.
- Pour the milk mixture into the dry ingredients and gently fold together with a rubber spatula. While still lumpy, add the melted butter to the bowl. Stir until well combined, but still slightly lumpy.
Place the batter into the prepared 8"x8" pan and level the batter with a spatula. Bake in the preheated 350F oven for 25 minutes, or until a toothpick inserted in the middle comes out clean.
Remove the baked Cornbread Without Eggs from the oven and let it cool for 5 minutes. Lift out the cornbread from the pan by the parchment paper. Cut the cornbread in your desired sized pieces and enjoy warm!
Substitutions and Variations
- Sour Cream - Replace the sour cream with Greek yogurt for added nutrition.
- Pickled Jalapeno - Add in a couple tablespoons of chopped pickles jalapenos, or even banana peppers, instead of the cayenne pepper, or to add more heat.
- Fresh Herbs - Fold in freshly chopped parsley, cilantro, or chives into the batter.
- Honey - Replace the brown sugar in the recipe with liquid honey.
Storage
Store any leftover Cornbread Without Eggs in an airtight container. Keep it at room temperature for a day, or place in the freezer to enjoy at another time.
Recipe
Cornbread Without Eggs
Ingredients
Dry Ingredients
- 1 cup Cornmeal
- ¾ cup All Purpose Flour
- ¼ cup Brown Sugar
- 3 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ teaspoon Cayenne Pepper
Wet Ingredients
- 1 cup Almond Milk
- ¼ cup Sour Cream
- ½ cup Plant Butter melted
Instructions
- Start by preheating the oven to 350F.
- Combine in a large bowl, the cornmeal, flour, baking powder, salt, cayenne pepper, and brown sugar. Whisk until well combined.
- Whisk together in a smaller bowl, the milk, and sour cream. Set aside.
- Melt the butter. Coat a 8"x8" baking pan with non-stick spray and line the pan with parchment paper while the butter gets a chance to cool down.
- Pour the milk mixture into the dry ingredients and gently fold together with a rubber spatula. While still lumpy, add the melted butter to the bowl. Stir until well combined, but still slightly lumpy.
- Place the batter into the prepared 8"x8" pan and level the batter with a spatula. Bake in the preheated 350F oven for 25 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove the baked cornbread from the oven and let it cool for 5 minutes. Lift out the cornbread from the pan by the parchment paper. Cut the cornbread in your desired sized pieces and enjoy warm!
