Today, I’m going deep into Southern comfort with a cool take on a favorite, Southern Cornbread without eggs. This special Southern Cornbread No Eggs is great for lots of different people. If you’re vegan or have allergies to eggs, you can now enjoy tasty homemade cornbread without any worries.

And if you’re just out of eggs but really want a yummy side dish with your meal, this recipe is perfect for you too.

What Makes This Southern Cornbread No Eggs Great?

Not having eggs in this cornbread doesn’t take away any of its richness or moisture. In fact, it adds a wonderful crumbly texture that goes perfectly with the slightly sweet and earthy flavors of the cornmeal. Because the ingredients are simple, the important tastes of the cornbread really stand out, making it a fantastic choice to go with lots of different dishes.

Ingredients

• 1 1/2 cups cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 1/4 cup vegetable oil
• 1/4 cup unsweetened applesauce
• 2 tablespoons maple syrup (optional, for sweetness)

How to Make Southern Cornbread No Eggs?

Preheat and Prepare

Turn the oven knob to 425°F (220°C). Put a little oil in a pan or baking dish so the cornbread gets a yummy golden crust.

Mix Dry Ingredients

In a big bowl, mix the cornmeal, flour, baking powder, baking soda, and salt. Whisk it all together until everything is mixed up.

Create the Wet Mixture

In another bowl, mix the buttermilk, vegetable oil, applesauce, and maple syrup (if you have it). Applesauce helps the cornbread be yummy without using eggs – it makes it moist and holds it together.

Combine and Mix

Slowly pour the wet mix into the dry stuff. Stir it gently until it’s just mixed. Don’t stir too much; we want it to be just right.

Bake to Perfection

Put the mix into the pan and make it smooth on top with a spatula. Bake it for 20-25 minutes until the edges are a nice golden color and a toothpick poked in the middle comes out clean. That means it’s ready to eat!

Kitchen Equipment

To prepare this Awsome Southern Cornbread No Eggs, you’ll need:

• Mixing bowls
• Whisk
• Cast-iron skillet or baking dish
• Measuring cups and spoons
• Spatula

Tips

• You can change the amount of maple syrup if you want it sweeter or not so sweet. If you like it without sweetness, you can leave out the syrup.
• Make your cornbread even tastier by adding things like cut-up jalapeños, cheese, or bits of onions. it’s optional but can make your Cornbread more tasty.
• If you don’t have buttermilk, mix 1 1/4 cups of milk with 1 tablespoon of white vinegar or lemon juice. Wait for 5 minutes before using it in your recipe.

FAQ

Can I try a different kind of oil?

Sure! While vegetable oil is good, you can also play around with olive oil or melted coconut oil for a different taste.

Can I make this cornbread ahead of time?

Yes! Put any extra cornbread in a container that closes tight and leave it at room temperature for up to two days. If you want to keep it longer, you can pop it in the fridge for up to a week.

What goes well with Southern Cornbread?

This cornbread is super flexible! It goes really well with many different dishes. I tried it with barbecue sauce, and the taste was incredibly delicious. As for drinks, I went for my usual choice of Moroccan mint tea, it’s my absolute favorite and pairs perfectly with so many foods. However, you can also enjoy it with a classic cola or a refreshing cup of avocado juice. Give it a try!

Conclusion

Now that you know how to make Southern Cornbread without eggs, let’s share the happiness. Spread the joy by passing on this recipe to your friends and family, and make sure to subscribe for more exciting daily recipes.

Southern Cornbread No Eggs

Recipe by MamaCourse: SidesCuisine: SouthernDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

180

kcal

Total time

30

minutes

Yummy Southern Cornbread is a tasty treat from the South! It's made without eggs and super easy to make. We mix cornmeal, buttermilk, and spices to make it moist and crumbly. This cornbread goes great with many meals. It's perfect for people who are vegan, allergic to eggs, or just want a quick and yummy side dish!

Ingredients

• 1 1/2 cups cornmeal

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/4 cups buttermilk

• 1/4 cup vegetable oil

• 1/4 cup unsweetened applesauce

• 2 tablespoons maple syrup (optional, for sweetness)

Directions

• Turn the oven knob to 425°F (220°C). Put a little oil in a pan or baking dish so the cornbread gets a yummy golden crust.
• In a big bowl, mix the cornmeal, flour, baking powder, baking soda, and salt. Whisk it all together until everything is mixed up.
• In another bowl, mix the buttermilk, vegetable oil, applesauce, and maple syrup (if you have it). Applesauce helps the cornbread be yummy without using eggs – it makes it moist and holds it together.
• Slowly pour the wet mix into the dry stuff. Stir it gently until it's just mixed. Don't stir too much; we want it to be just right.
• Put the mix into the pan and make it smooth on top with a spatula. Bake it for 20-25 minutes until the edges are a nice golden color and a toothpick poked in the middle comes out clean. That means it's ready to eat!

Notes

• You can change the amount of maple syrup if you want it sweeter or not so sweet. If you like it without sweetness, you can leave out the syrup.
• Make your cornbread even tastier by adding things like cut-up jalapeños, cheese, or bits of onions. it's optional but can make your Cornbread more tasty.
• If you don't have buttermilk, mix 1 1/4 cups of milk with 1 tablespoon of white vinegar or lemon juice. Wait for 5 minutes before using it in your recipe.