If you’re in the mood for some deliciously moist cornbread but need an egg-free option, you’re in for a treat with this No Egg Cornbread recipe! Combining the wholesome goodness of yellow cornmeal and all-purpose flour, this recipe creates a delightful balance between a tender crumb and a satisfying crunch. With a hint of sweetness from brown sugar and maple syrup, this cornbread is sure to please your taste buds while sticking to your dietary preferences.
You’ll love how simple it is to whip up this cornbread! With everything mixed in just one bowl, it’s a breeze to prepare—great for any occasion. Whether you’re serving it as a side at a family gathering or enjoying it warm with a pat of butter and a drizzle of honey, it’s a beautiful addition to your recipe repertoire. Plus, it can be baked in a skillet for that extra crispy edge that everyone loves!
To make the No Egg Cornbread, you will need the following ingredients:
Preheat your oven to 400° F (200° C). Generously grease a 9-inch cast-iron skillet or round cake pan. Set aside.
In a medium mixing bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon kosher salt.
Make a well in the center of the dry ingredients and add ½ cup melted butter, ⅓ cup brown sugar, 2 tbsp maple syrup, ¼ cup yogurt, and 1 cup buttermilk.
Pour the batter into the prepared skillet or baking pan. Sprinkle the top with ½ cup of bacon crumbles, if using.
Bake for 20 minutes or until golden brown on top and a skewer inserted into the center comes out clean. The edges should be slightly crispy.
Allow the cornbread to cool slightly before slicing and serving.
Serve with honey, butter, jam, or your choice of toppings.
If you’re craving a deliciously moist cornbread but need an egg-free option, this No Egg Cornbread recipe is just for you. Make it soon and tag @cookmerecipes in your baking posts.
