Cornbread Without Eggs
Make a classic buttery tasting cornbread without adding any 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!
Video
Nutrition
Calories: 267kcalCarbohydrates: 31gProtein: 4gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 4mgSodium: 484mgPotassium: 103mgFiber: 2gSugar: 7gVitamin A: 604IUVitamin C: 0.2mgCalcium: 146mgIron: 1mg
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