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No Egg Cornbread

No Egg Cornbread - recipe card
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This eggless cornbread is perfectly tender and moist with a golden, slightly crisp crust. Made with buttermilk and melted butter, it delivers classic Southern-style flavor without any eggs, making it ideal for veggie sides or breakfast.

Ingredients

Scale
  • 1 cup (120g) yellow cornmeal (fine or medium grind)
  • 1 cup (125g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (240ml) buttermilk, shaken well
  • 1/3 cup (75ml) whole milk
  • 1/4 cup (60ml) unsalted butter, melted and cooled slightly (plus extra for greasing pan)

Instructions

  1. Preheat your oven to 400°F (204°C). Position an oven rack in the center. Grease an 8-inch square baking pan or a 9-inch cast iron skillet with 1 teaspoon of butter, coating the bottom and sides thoroughly to prevent sticking.
  2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and kosher salt. Whisk for about 30 seconds to aerate the dry ingredients and ensure even distribution of leaveners.
  3. In a separate bowl or liquid measuring cup, combine the buttermilk and whole milk. Stir briefly with a fork to blend. The buttermilk reacts with the baking soda to create lift and tenderness in the absence of eggs.
  4. Pour the milk mixture into the dry ingredients all at once. Add the melted butter. Stir gently with a rubber spatula or wooden spoon just until the dry ingredients are moistened — about 12 to 15 strokes. The batter will be slightly lumpy and thick; do not overmix or the cornbread will become tough.
  5. Immediately scrape the batter into the prepared pan. Use the spatula to spread it evenly to the edges. The batter should fill the pan about halfway.
  6. Place the pan in the preheated oven. Bake for 20 to 24 minutes, rotating the pan halfway through, until the top is deep golden brown and a toothpick inserted into the center comes out clean with no wet batter clinging. The edges will have pulled away slightly from the pan.
  7. Remove the cornbread from the oven and place the pan on a wire cooling rack. Let it cool for 5 minutes in the pan. This short rest allows the structure to set before cutting, preventing crumbling.
  8. For clean slices, use a serrated knife and cut the cornbread into 4 equal portions while still warm. Serve immediately with extra butter, honey, or alongside chili, stew, or barbecue.

Notes

Storage: Keep leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze tightly wrapped in plastic wrap and a layer of foil for up to 3 months. To reheat, wrap in foil and warm in a 350°F (177°C) oven for 8-10 minutes, or microwave a single piece for 20-30 seconds. To make a dairy-free version, substitute buttermilk with 1 cup plant milk plus 1 tablespoon lemon juice or apple cider vinegar, and use a neutral oil or vegan butter in place of the butter.

Nutrition

Keywords: eggless cornbread, no egg cornbread, Southern cornbread, buttermilk cornbread, homemade cornbread, easy cornbread recipe, vegetarian side dish, cornbread without eggs, classic cornbread, quick bread

Find it online: https://copycatkitchenco.com/no-egg-cornbread/