The Best Cornbread Without Eggs Recipe Ever
A cozy, family-friendly Cornbread Without Eggs that’s tender, golden, and just the right balance of sweet and savory. Perfect for any meal, easy to customize, and made with simple pantry staples.
Equipment
- 9-inch cast-iron skillet or 8-inch square baking dish
- Mixing bowls
- Whisk
- Spatula or wooden spoon
- Oven mitts
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ cup granulated sugar
- ½ teaspoon fine sea salt
- 1 cup milk dairy or unsweetened oat/almond
- ¼ cup unsweetened applesauce
- ¼ cup melted butter or neutral oil
- 1 tablespoon honey or maple syrup optional
Optional Add-Ins:
- ½ cup shredded cheddar cheese
- ⅓ cup diced jalapeños
- ½ cup fresh or thawed corn kernels
Instructions
- Preheat oven to 400°F with greased skillet inside.
- Whisk cornmeal, flour, baking powder, sugar, and salt in a large bowl.
- In a separate bowl, whisk milk, applesauce, and melted butter until smooth.
- Pour wet ingredients into dry and stir gently until just combined.
- Fold in optional add-ins if using.
- Carefully pour batter into hot skillet.
- Bake for 18–20 minutes until golden and a tester comes out clean.
- Cool for 5 minutes before slicing and serving.
Notes
To keep it dairy-free, simply swap the milk for plant-based options and the butter for a neutral oil. Also, don’t skip preheating the skillet for that irresistible crispy crust!