- Food and Cooking»
- Quick & Easy Recipes
No Egg Cornbread Recipe
Native Americans were cooking with ground corn long before European explorers arrived in the New World. The Cherokee, Chickasaw, Choctaw and Creek nations all shared their ground corn recipes with the settlers. They understood and appreciated the versatility and nutritious value of corn and cornmeal.
Since those early days, corn meal has been adopted and transformed by many cultures. The traditional cornbread recipes we’re familiar with today calls for eggs, but if you don’t like eggs or can’t eat them you can still enjoy cornbread with this no egg cornbread recipe.
No Egg Cornbread Recipe Ingredients:
- 1 cup yellow corn meal
- 1 cup all-purpose flour
- 2 to 4 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup yogurt
- 1/4 cup oil
No Egg Cornbread Recipe Instructions:
- Preheat the oven to 425 degrees
- Mix all the dry ingredients in a large mixing bowl.
- Add all the wet ingredients.
- Mix until fairly smooth, about a minute.
- Pour into a greased baking pan and bake for 20 - 25 minutes.
Keeping Your Cornbread Moist and Tasty
One of the biggest complaints people have about cornbread is that it can have a tendency of being dry. I’ve found that substituting yogurt for eggs results in a very moist, tasty cornbread. As you can probably see from my photo, I used a glass baking pan and the results were incredibly smooth and creamy. Baking cornbread in a cast iron skillet also helps maintain moisture and gives a delicious crusty top.
Adding Extras to Your No Egg Cornbread Recipe
The great thing about cornbread is that many extra ingredients can be added to the batter before baking. Jalapeno peppers give cornbread an extra kick and goes well with a bowl of steaming hot chili. Adding cheese either in the batter or on top just before removing from the oven is another delicious idea.
Cornbread can be taken to whole new level by creating a main dish meal out of it. Add cooked sausage or cooked, crumbled beef to the batter and bake as usual.
Add a sweet crumb topping to create a dessert cornbread. Experiment with your family's favorite toppings and ingredients.
Whether you or a family member has an egg allergy or if you've run out of eggs (like I did when I first discovered this yogurt trick) I hope you'll try this delicious no egg cornbread recipe.
Use Up Any Leftovers
Although this cornbread recipe is so creamy and delicious, you might still find yourself with leftover cornbread. Here are some ideas for leftover cornbread:
- Freeze leftovers and defrost when desired.
- Leftover cornbread is wonderful when used in stuffing recipes.
- Fry cornbread lightly on both sides and serve with butter and jelly.
- Crumble over chili and soups.
- Put it in a bowl, pour some milk and honey, or sugar and enjoy as a delicious cereal.
- Use it in casserole recipes as you would with bread crumbs.
- Make cornbread pudding or cornbread salad.