30 Minute Egg-Free Cornbread Recipe: Easy to Make!

no egg cornbread recipe

Whenever you are craving some cornbread with a vegan touch, try our delicious no egg cornbread recipe. This is a unique recipe as it doesn’t include eggs to put in a cornbread like the traditional recipe.

This no egg cornbread recipe has 7 steps and takes about 30 minutes to make. It is different from egg cornbread recipes in several ways. Try it for yourself and any number of guests.

no egg cornbread recipe

Why Make Egg-Free Cornbread?

You should definitely try this eggless cornbread. It’s perfectly safe and healthy for people with allergies or special diets. The texture of the cornbread comes out moderately crumbly and corny, upholding the taste.

I got sick of dry, crumbly cornbread from using too many eggs. This recipe lets the cornmeal’s natural sweetness shine. Just a touch of oil gives you that rich, buttery flavor without the heaviness.

Allergen Friendly

Egg-free cornbread is a fantastic option for individuals with egg allergies or sensitivities, allowing them to enjoy this classic comfort food without any health risks.

Vegan Friendly

An egg-free cornbread recipe aligns with a vegan lifestyle, making it a versatile and inclusive choice for those following a plant-based diet.

Cost Effective

Eggs can be a relatively expensive ingredient, especially when baking in large quantities. Omitting them from the recipe can help reduce the overall cost of making cornbread.

Longer Shelf Life

Cornbread without eggs tends to have a longer shelf life compared to egg-based versions, as eggs can contribute to faster spoilage.

Simplified Preparation

By eliminating the need for eggs, the recipe becomes more simple to prepare, especially for those who may not have eggs readily available or prefer a more streamlined baking process.


Egg-free cornbread can be more easily adapted to various dietary restrictions or preferences, such as gluten-free, nut-free, or dairy-free, by making appropriate substitutions in the recipe.

Texture Variation

While eggs contribute to the traditional texture of cornbread, a no egg cornbread recipe offers a unique and enjoyable texture variation. It can still achieve a moist and tender crumb with the right combination of ingredients and techniques.

Cultural Inclusivity

Some cultural traditions or regional variations of cornbread may naturally omit eggs, making an egg-free recipe more authentic and inclusive.

The Perfect Cornbread Texture without Eggs

Making no egg cornbread makes you replace one of the key ingredients of the traditional recipes, the egg. Normally, the egg is used as the base of the cornbread. But even though we replace it, here’s how a no egg cornbread recipe can still deliver a fantastic texture:

Binding Agents

Without eggs as a binder, you can use alternatives like apple sauce, mashed bananas, or commercial egg replacers to help hold the batter together and create a tender crumb.

Leavening Adjustments

Since eggs contribute to leavening, you may need to slightly increase the amount of baking powder or baking soda to compensate for their absence.

Moisture Sources

Including additional moisture sources, like plant-based milk, yogurt, or pureed fruits, can help prevent dryness and maintain a moist interior.

Fat Content

Increasing the fat content (e.g., oil or vegan butter) can contribute to a rich and tender texture in a no egg cornbread recipe.

Cooking Method

Baking in a preheated oven or skillet can help create a crispy exterior while maintaining a soft and fluffy interior.

How to

Essential Equipment for No Egg Cornbread Recipe

  • Oven and Oven Mitts
  • Cast Iron Skillet or Baking Pan
  • Mixing Bowls
  • Whisk or Fork
  • Spatula or Wooden Spoon
  • Measuring Cups and Spoons
  • Sifter or Fine Mesh Strainer (optional)
  • Parchment Paper or Cooking Spray
  • Cooling Rack
  • Kitchen Timer or Stopwatch
  • Knife or bread Knife

Ingredients Required for No Egg Cornbread Recipe

Dry Ingredients

  • 1 cup (120g) cornmeal (yellow or white)
  • 1 cup (125g) all-purpose flour
  • 2 teaspoons (8g) baking powder
  • 1 teaspoon (6g) salt
  • 1 tablespoon (12g) white granulated sugar (optional)

Wet Ingredients

  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice/vinegar)
  • ¼ cup (60ml) vegetable oil or melted butter
  • ¼ cup (60ml) water (optional, for a more tender crumb)

Additional Ingredients

  • 2 tablespoons (25g) unsalted butter, melted (for brushing the skillet or pan)
  • 1-2 tablespoons (12-24g) cornmeal (for dusting the skillet or pan)

Variations and Optional Add-ins

  • ½ cup (65g) corn kernels (fresh, frozen, or canned)
  • ¼ cup (35g) diced jalapeno peppers
  • ¼ cup (30g) shredded cheddar cheese
  • 2 tablespoons (20g) chopped fresh herbs (e.g., chives, parsley)
  • 1-2 tablespoons (3-6g) ground spices (e.g., chili powder, cumin, paprika)

Step-by-Step Instructions for No Egg Cornbread Recipe

Step 1: Preheating


Preheat your oven to 400° F (200° C). Place a 9-inch cast iron skillet or baking pan in the oven to preheat as well.

Step 2: Mixing the Dry Ingredients

Mixing the Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar (if using).

Step 3: Mixing the Wet Ingredients

In a separate bowl, whisk together the buttermilk and vegetable oil (or melted butter)

Step 4: Combining the Ingredients

Combining the Ingredients

Pour the wet ingredients into the dry ones and stir just until combined. Do not overmix.

Step 5: Preparing the Pan

Preparing the Pan

Carefully remove the hot skillet or pan from the oven and add the 2 tablespoons of melted butter, swirling to coat the bottom and sides. Sprinkle 1-2 tablespoons of cornmeal evenly over the melted butter in the skillet or pan.

Step 6: Baking


Pour the cornbread batter into the prepared skillet or pan and use a spatula to spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Step 7: Cooling and Serving

Cooling and Serving

Remove the cornbread from the oven and let it cool in the skillet or pan for 5-10 minutes. Run a knife or spatula around the edges of the cornbread to loosen it, then carefully invert it onto a wire rack or serving plate. Serve the cornbread warm, optionally with butter, honey, or your favorite toppings.

Variations and Customizations

Flavor Variations

  • Cheese Cornbread: Add ½ to 1 cup of shredded cheddar, pepper jack, or Mexican blend cheese to the batter.
  • Jalapeno Cornbread: Fold in ¼ to ½ cup of diced jalapenos into the batter.
  • Herb Cornbread: Mix in ¼ cup of chopped fresh herbs like chives, parsley, cilantro, or dill.
  • Honey Cornbread: Substitute ¼ cup of honey for the white sugar, and add an extra ¼ cup of buttermilk to balance the moisture.
  • Bacon Cornbread: Fold in ½ cup of cooked and crumbled bacon into the batter.

Texture Variations

  • Crispy Cornbread: Use a preheated cast iron skillet and increase the baking temperature to 425° F (218° C) for a crispier crust.
  • Fluffy Cornbread: Substitute ½ cup of the all-purpose flour with ½ cup of cornflour or masa harina for a fluffier texture.
  • Moist Cornbread: Add an extra ¼ cup of buttermilk or milk to the batter for a moist and tender crumb.
  • Cornbread with Whole Kernels: Fold in ½ to 1 cup of fresh or frozen corn kernels into the batter for added texture and sweetness.

Ingredient Variations

  • Dairy-free Cornbread: Use non-dairy milk (like almond or oat milk) instead of buttermilk, and substitute the butter with melted coconut oil or vegan butter.
  • Gluten-free Cornbread: Replace the all-purpose flour with a gluten-free flour blend or cornflour.
  • Whole Grain Cornbread: Substitute ½ cup of all-purpose flour with whole wheat flour or cornmeal for added nutrition and flavor.
  • Sweetener Variations: Use maple syrup, molasses, or brown sugar instead of white for a deeper flavor profile.

Serving Suggestions

Butter or Margarine

Serve the warm cornbread with a pat of butter or margarine melting on top. This classic pairing enhances the rich, corny flavor.

Honey or Maple Syrup

Drizzle honey or pure maple syrup over the cornbread for a sweet and comforting treat.

Chili or Stew

Cornbread is the perfect partner for hearty chili, beef stew, or vegetable stew. Use it to soak up the savory broth.


Serve Cornbread alongside pulled pork, ribs, or brisket at a backyard barbecue. It complements the smoky flavors beautifully.


Crumble or cube cornbread into soups like chowder, gumbo, or corn chowder for added texture and flavor.

Pinto Beans or Black-Eyed Peas

In the Southern United States, cornbread is often served with a side of pinto beans or black-eyed peas.

On Its Own

Warm cornbread can be enjoyed on its own as a snack or quick bread, especially when fresh out of the oven.

Storing and Reheating


  • Cooling Completely: Allow the cornbread to cool completely before storing to prevent condensation buildup, which can lead to sogginess.
  • Room Temperature Storage: If you plan to consume the cornbread within 2-3 days, store it at room temperature in an airtight container or resealable plastic bag.
  • Refrigerate: For longer Storage, up to 5-7 days, wrap the cooled cornbread tightly in plastic wrap or aluminum foil, or place it in an airtight container and refrigerate.
  • Freezer: Cornbread freezes well for up to 3 months. Wrap individual portions or the entire loaf tightly in plastic wrap or aluminum foil, then place it in an airtight freezer-safe bag or container.
  • Preventing Dryness: To prevent the cornbread from drying out during storage, consider placing a slice of bread or a damp paper towel in the container or bag, ensuring it doesn’t touch the cornbread directly.


  • Oven: For the best results, reheat the cornbread in a preheated oven at 350° F (175° C) for 10-15 minutes, or until heated through. This helps revive the crispy crust and tender interior.
  • Microwave: If you’re short on time, microwave individual slices or portions of cornbread for 15-30 seconds at a time, checking frequently to prevent overcooking or drying out.
  • Skillet or Toaster Oven: Heat a skillet or toaster oven to medium heat, place the cornbread slices or portions in, and cover with a lid or foil. Heat for 5-10 minutes, flipping once, until heated through.
  • Wrapping for Reheating: For oven or skillet reheating, consider wrapping the cornbread in foil or parchment paper to help retain moisture and prevent drying out.
  • Reheating Frozen Cornbread: If reheating from frozen, increase the reheating time slightly, but be careful not to overcook or dry out the cornbread.

Final Notes

Follow all of the tips above to make this wonderful, delicious, and easy meal. No egg cornbread recipe is not only a vegan option but also a quick and tasty meal for any other cultural or dietary segment.

Try this recipe at home for yourself and your loved ones, as you’ll not find such an efficient recipe with the same easy equipment and ingredients. Follow all the steps and tips and watch people fall in love with your cooking!

FAQs about No Egg Cornbread Recipe

Can I Bake No Egg Cornbread in a Muffin Tin?

Yes, you can easily adapt this recipe to make cornbread muffins instead of a whole loaf or skillet cornbread. Simply portion the batter into a greased muffin tin and adjust the baking time to 15-18 minutes, or until a toothpick inserted in the center comes out clean.

How Do I Get a Crispy Crust on My No Egg Cornbread?

For a crispy, golden crust, consider baking your no egg cornbread in a preheated cast iron skillet or baking dish. The hot surface will help create that coveted crunch on the bottom and sides of the cornbread.

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