Here's a cornbread no eggs recipe that's super simple, moist and isn't just for vegans. It's suitable for anyone with an egg allergy. Or maybe you just ran out of eggs and want to whip up cornbread for dinner!
What's not to love about cornbread? I mean it goes with just about anything from a bowl of chili to Sunday dinner. You can eat cornbread with black-eyed peas and rice and one-pot vegetarian dirty rice. Keep on reading for how to make this simple dish and perfect sides to go with it!
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Ingredients
Dry ingredients: corn meal, all purpose flour and white sugar. I know not everyone adds sugar to their cornbread, but I do. It's only a tad bit so it doesn't make it a sweet bread. You can absolutely omit it if you like.
Wet ingredients: oil, milk and an egg substitute (described below and in the recipe card). There are many egg substitutes that can be used but I choose to go with one that uses common household ingredients.
See recipe card for quantities.
How to make eggless cornbread
Combine ingredients to make the egg replacer and set aside.
In a large bowl, mix together dry ingredients.
In a separate small bowl, mix together wet ingredients with a whisk. Before adding egg replacer, mix it again and then add to wet ingredients.
Add wet ingredients to dry ingredients and mix well.
Batter should be mixed well and look like this.
Pour batter into a greased dish of your choice (square baking dish, round dish). A cast iron pan will give a thinner cornbread.
Substitutions/Variations
Need to make a few ingredient swaps to fit you or a family member/friend's diet? I've got you covered!
- Gluten-free - Swap the regular all-purpose flour for gluten-free all-purpose flour.
- Dairy-free - To make dairy free use a milk alternative of your choice. Substitutes can include soy milk, almond milk, Ripple milk or oat milk.
Cornbread recipe without butter
Swap oil for butter and you still have a moist cornbread. Oils that would work well include canola oil or olive oil used for baking.
Cornbread without buttermilk
Substitute buttermilk for the milk of your choice. This could be whole milk or any of the milk alternatives listed above. I know this may not be typical of a southern cornbread recipe, but with many people moving towards milk alternatives it’s good to know that it’ll still work in the recipe.
Equipment
Use a square baking dish, cast iron skillet, or a round dish. If you use a cast iron skillet it will create a thinner cornbread than if you use a square or round baking dish.
Storage
Fridge
Good for 3-4 days in the fridge.
Freezer
Quick method for freezing: Once cornbread completely cools, wrap individual pieces in wax paper. Add them to a labeled freezer-safe bag with the name and date. For best quality freeze and eat within 3 months.
Visit Leftovers and Food Safety for more information.
How to reheat
How to reheat from frozen: You can take out however many slices you need from the freezer and let it thaw out in the fridge. From here simply microwave and you're ready to eat. You can also warm it up from the freezer by placing in the oven at 350F until warm.
Pro tip
Use a whisk to completely mix ingredients together. You'll want to have a completely mixed wet batter before you add it to the dry ingredients.
FAQ
Yes you can! You can freeze cornbread in two ways. Method #1 Let individual pieces of cornbread completely cool down; wrap them in wax paper and add to a freezer safe bag that’s labeled with the name and date. Method #2 Take out a sheet pan and layer it with a sheet of wax paper. Lay individual pieces of cornbread on the wax paper and let them freeze in the freezer; once frozen add the cornbread to a freezer safe bag that’s labeled with the name and date.
You can use a combination of 1 teaspoon of baking soda + 1.5 tablespoon oil + 1.5 tablespoon of water to substitute egg in cornbread. Another option is to make a flax egg. This would be 1 tablespoon of ground flaxseed + 2 tablespoon of water. Let it sit for 5-10 minutes to form a gel.
More eggless recipes to try!
Perfect Pairings
These are my favorite dishes to serve with cornbread:
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Easy Cornbead No Eggs
Equipment
Ingredients
- 1.5 cup cornmeal
- ½ cup all-purpose flour
- ¼ cup oil
- 1.25 cup milk
- 2 tablespoon white sugar
For egg replacer
- 1 teaspoon baking powder
- 1.5 tablespoon oil
- 1.5 tablespoon water
Instructions
- Preheat the oven to 400F. Combine ingredients to make the egg replacer and set aside. In a large bowl, mix together dry ingredients. In a separate small bowl, mix together wet ingredients with a whisk. Before adding egg replacer, mix it again and then add to wet ingredients.
- Add wet to dry ingredients and mix until combined. Pour batter into a greased dish of your choice (square baking dish, round dish) and bake for 25-30 minutes until golden.
- Let it cool for 10 minutes before slicing and serving.
Notes
- You may use avocado or coconut oil for this recipe
- Using a cast iron pan for this recipe will make a thinner cornbread. For thicker pieces of cornbread use a square or round baking dish.
- The number of slices vary based on the type of dish you use and how you cut it. A round pan will give 8 slices. A square pan will can give 9 or more pieces.
Nutrition
Did you make this recipe? Don’t forget to give it a five star rating.
Alex
Hi, we really enjoyed the sweet taste of this egg-free corn bread; I had it with cream cheese, my husband with yogourt and honey. The bread didn't rise very much, but enough so that you could slice it in half. Didn't quite understand the use of the comma in the measurement part of the recipe, confusing. And a round dish can't really be 8x8, for the simple fact that it is round (diameter would work best here)...Thank you for this recipe, we'll make it again for sure! Also, much appreciated your suggestions for instant pot vegan Lima beans and recipe, that's for tomorrow's dinner 🙂
KeyVion Miller RDN, LD/N
Hey Alex! Thanks for stopping by and making this recipe. Appreciate your comments as well.
Mara
I followed this recipe and it didn't work. It was flat as a pancake. I used a 9" square pan (the pan size wasn't indicated in the recipe), and my baking baking powder is fresh, so I'm not sure what happened.
KeyVion Miller RDN, LD/N
Hi Mara! Hmm, I'm sorry this came out flat for you. For the egg replacer, did you do 1.5 tablespoon of oil + 1.5 tablespoon of water? I can go in and edit the pan size. I specified to use either a round dish or square dish which usually is 8x8 inch or 9x9 inches respectively.