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No Egg Cornbread Recipe

Updated on August 4, 2012
No Egg Cornbread Recipe Photo
No Egg Cornbread Recipe Photo | Source

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:

  1. Preheat the oven to 425 degrees
  2. Mix all the dry ingredients in a large mixing bowl.
  3. Add all the wet ingredients.
  4. Mix until fairly smooth, about a minute.
  5. Pour into a greased baking pan and bake for 20 - 25 minutes.
3.5 stars from 22 ratings of No Egg Cornbread Recipe

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.

No Eggs Cornbread Creamy Batter Photo
No Eggs Cornbread Creamy Batter Photo | Source

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.


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    • lovesleftovers profile imageAUTHOR


      5 years ago from Texas

      Hi CarNoobz! Yep, it binds perfectly without the eggs. It's deliciously moist too! Thanks so much for your comment :)

    • CarNoobz profile image


      5 years ago from USA

      I love fresh, warm cornbread. So, it binds okay without the eggs? Sounds interesting

    • lovesleftovers profile imageAUTHOR


      5 years ago from Texas

      I'm with you, GwennyOh! Delicious! Thanks so much for your comment :)

    • GwennyOh profile image


      5 years ago

      Aah, who doesn't love fresh cornbread... thanks for sharing!

    • lovesleftovers profile imageAUTHOR


      6 years ago from Texas

      Thanks vespawoolf! I was so pleased with the texture of this cornbread. Please let me know how it turns out!

    • vespawoolf profile image


      6 years ago from Peru, South America

      I have no objection to eggs, but after reading your hub I'm definitely going to make a batch of your eggless cornbread in my cast iron skillet. The photo makes my mouth water. Thanks for sharing your recipe!

    • lovesleftovers profile imageAUTHOR


      6 years ago from Texas

      Thanks for your comment breakfastpop! I'm glad you like the recipe. I'm with you, cornbread is delicious :)

    • breakfastpop profile image


      6 years ago

      Thanks for the recipe.I love, love, love cornbread!

    • lovesleftovers profile imageAUTHOR


      6 years ago from Texas

      Attikos, I'm not sure why it works so well, but it truly is delicious! This recipe came about because I had run out of eggs, but still wanted cornbread with the chili I was making. I actually used my usual Light & Fit Vanilla yogurt and it worked beautifully! Thanks so much for your comment :)

    • Attikos profile image


      6 years ago from East Cackalacky

      Combining milk and yoghurt in recipes such as this one is often considered a substitute for buttermilk. I wonder if that's what's going on in the pan here, with the extra baking soda to compensate for the absent eggs?

    • lovesleftovers profile imageAUTHOR


      6 years ago from Texas

      Thanks jennzie! Yes, I can pretty much guarantee this will be the moistest cornbread you'll ever taste :) Thanks for your comment!

    • jennzie profile image


      6 years ago from Pennsylvania

      That looks good. I was just eating cornbread yesterday, but it was store brought. I'm sure the homemade version is much better!

    • lovesleftovers profile imageAUTHOR


      6 years ago from Texas

      kashmir56, you're the best! I'm glad you like it. Thanks so much :-)

    • kashmir56 profile image

      Thomas Silvia 

      6 years ago from Massachusetts

      Great cornbread recipe, i like the idea of putting the yogurt in it, well done !

      Vote up and more !!! SHARING !


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