Fluffy Cornbread Without Eggs
A moist, golden-brown cornbread without eggs that tastes just like the classic version. Perfectly soft on the inside with a slightly crisp crust on top.
Equipment
- 8-inch square baking dish or cast-iron skillet
- Mixing bowls (one large, one medium)
- Whisk or spatula
- Measuring cups and spoons
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 –3 tablespoons sugar optional
- 1 cup milk or buttermilk dairy-free alternative if needed
- ¼ cup vegetable oil or melted butter
- ¼ cup applesauce
(Optional) Shredded cheese, chopped jalapeños, or herbs
Instructions
- Preheat oven to 400°F (200°C).
- Grease an 8-inch square baking dish or cast-iron skillet.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
- In a separate bowl, combine milk, oil (or melted butter), and applesauce.
- Pour the wet ingredients into the dry mixture; stir just until combined.
- If adding any optional mix-ins (cheese, jalapeños, etc.), fold them in now.
- Transfer batter to the prepared dish.
- Bake for 20–25 minutes, or until the top is golden and a toothpick comes out clean.
- Cool for at least 10 minutes before slicing and serving.