Southern Cornbread Eggless Recipe
Southern Cornbread No Eggs recipe is a fantastic twist on the traditional Southern favorite. The absence of eggs doesn’t affect its crumbly, tender texture or its rich, savory flavor. Instead, it uses alternatives that maintain the perfect balance of moisture and fluffiness, making it the perfect choice for those with dietary restrictions.
Equipment
- Mixing bowls
- Whisk or spoon
- Baking pan or round cake pan
- Measuring cups and spoons
- Oven
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar optional, for a slightly sweeter cornbread
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk dairy or non-dairy
- ¼ cup vegetable oil or melted coconut oil
- 1 tbsp vinegar or lemon juice to replace eggs
- ½ cup water adjust as needed
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease your baking pan with a little oil or line it with parchment paper to prevent sticking.
Mix Dry Ingredients
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Use a whisk or spoon to stir everything together until well incorporated.
Combine Wet Ingredients
- In a separate bowl, mix the milk, oil, and vinegar or lemon juice. Let this mixture sit for a minute to allow the vinegar to slightly "curdle" the milk, creating a creamy texture similar to buttermilk.
Add Wet to Dry
- Pour the wet ingredients into the dry ingredients, and stir gently until just combined. Be careful not to overmix, as this can result in dense cornbread.
Pour and Bake
- Pour the batter into your prepared baking pan, spreading it evenly. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Notes
- Egg-Free but Moist: The vinegar (or lemon juice) mixed with milk creates an acidic environment that helps the cornbread stay moist and fluffy, despite the absence of eggs. It’s an essential ingredient that mimics the action eggs would typically have.
- Dairy-Free Option: For those who need a dairy-free or vegan option, simply use plant-based milk (like almond, oat, or soy milk) and a dairy-free oil (like coconut oil or vegetable oil) to keep this recipe both vegan and allergen-friendly.
- Sweetness Level: The sugar in the recipe adds a slight sweetness to the cornbread, but it’s not overwhelmingly sweet. If you prefer a sweeter cornbread, feel free to add an extra tablespoon or two of sugar. Some people even love to drizzle honey over the top after it’s baked!
- Cornmeal Quality: The type of cornmeal you use can affect the texture of the cornbread. For a finer texture, opt for finely ground cornmeal, while coarser cornmeal will create a more traditional, hearty texture. Both options will work perfectly.
- Make Ahead: This cornbread stores well! You can make it in advance, store it at room temperature in an airtight container for up to two days, or freeze it for later use. Just reheat slices in the microwave or oven when you're ready to serve.
- Variations: Feel free to customize your cornbread by adding extras like corn kernels, chopped jalapeños for heat, or even a handful of shredded vegan cheese for extra flavor. These add-ins can elevate the flavor profile and turn the cornbread into something special.
- Serving Ideas: Serve this cornbread with a hearty bowl of chili, alongside BBQ dishes, or as a side to your favorite Southern-inspired meal. It’s also perfect as a snack with a pat of vegan butter or a drizzle of maple syrup for extra sweetness.
- Crispy Bottom: For an extra crispy bottom, preheat your pan in the oven for 5 minutes before pouring in the batter. This technique gives the cornbread a golden, crunchy crust on the bottom.