Eggless Dairy Free Cornbread Recipes

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CORNBREAD WITHOUT EGGS OR BUTTERMILK, MOIST EGGLESS CORNBREAD



Cornbread Without Eggs Or Buttermilk, Moist Eggless Cornbread image

Easy, moist eggless Southern cornbread (without buttermilk) makes a delicious cornbread which you can serve any day or as part of Thanksgiving dinner menu, and it is especially helpful for those who have egg allergies as this easy and yummy cornbread is egg free.Notes: Updating the recipe

Provided by Recipe Garden

Categories     Breakfast     Side Dish     Snack

Time 45m

Number Of Ingredients 9

1 cup yellow cornmeal
1.5 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt (may adjust a little for your preference)
1/4 cup sugar (add little more if you want more sweetness)
1/2 cup butter (melted (at room temperature))
1/2 cup yogurt (or applesauce)
1 cup whole milk (at room temperature)
1 teaspoon vanilla extract

Steps:

  • In a large bowl, mix together all dry ingredients - cornmeal, flour, salt and baking powder.
  • In a separate bowl, add melted butter and sugar, mix well until sugar is dissoved.
  • Add the yogurt (or applesauce) and mix well to combine with the butter sugar mixture. It is a good idea to whisk the yogurt well before adding to the butter mixture, so there are no lumps and it is easy to mix.
  • Also add the milk and vanilla extract to the butter mixture and mix everything together until well combined.
  • Now add the prepared butter mixture to the dry flour mixture and mix the contents together without forming any lumps. In case the batter is too thick (as it may depend on the cornmeal and flour you use), you may add a little more milk and mix again( just add one tablespoon of extra milk at a time and then mix and see if you need more). You can use a balloon whisk to mix the ingredients to blend in perfectly.
  • Preheat the oven in 350 degree Fahrenheit.
  • Grease oil or melted butter in a square pan and pour the cornbread batter into it.
  • Bake the cornbread for about 35 to 40 minutes until the top is lightly browned and the inside is cooked. You can check this by inserting a toothpick at the center of the cornbread, which should come out clean. If the inside is not cooked enough, cover the pan with a foil and cook for few more minutes until the cornbread is cooked completely. Covering with the foil helps to prevent the cornbread from drying out.
  • Allow the bread to cool down, then cut and serve the warm cornbread with tea, coffee or milk along with honey or butter or jam or any syrup as you wish.

Nutrition Facts : Calories 255 kcal, Carbohydrate 33 g, Protein 5 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 216 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

CORNBREAD (EGG-FREE/VEGAN)



Cornbread (Egg-Free/Vegan) image

My son is allergic to eggs, so I've tried many corn bread recipes that do not contain eggs. This is our favorite eggless corn bread recipe as it rises nicely and is very moist.

Provided by Chef Eggless

Categories     Quick Breads

Time 30m

Yield 9 serving(s)

Number Of Ingredients 10

1 cup cornmeal
1 1/4 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups rice milk or 1 1/4 cups soymilk
1/2 cup olive oil or 1/2 cup vegetable oil
2 tablespoons white vinegar
1 tablespoon corn syrup

Steps:

  • Preheat oven to 375 degrees.
  • Grease an 8" or 9" square pan.
  • Combine the dry ingredients--cornmeal, flour, sugar, baking powder, baking soda, and salt.
  • Stir in the wet ingredients--milk, oil, vinegar, and corn syrup.
  • Pour batter into pan.
  • Bake for 20 minutes or until the sides begin to pull away from the edge of the pan and wooden toothpick inserted in center comes out clean.

Nutrition Facts : Calories 268.9, Fat 13.9, SaturatedFat 2.5, Cholesterol 4.7, Sodium 342.3, Carbohydrate 32.8, Fiber 1.5, Sugar 6.2, Protein 4

BEST EGGLESS CORNBREAD



BEST Eggless Cornbread image

This Eggless Cornbread recipe is just the BEST! It has a super moist, tender crumb that is not dry at all. Made with simple ingredients this effortless cornbread is ready in 30 minutes!

Provided by Oriana Romero

Categories     Side Dish

Time 30m

Number Of Ingredients 11

1 cup (120 g) yellow cornmeal
1 cup (140 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (115 g) unsalted butter, (melted and slightly cooled)
1/3 cup (67 g) packed brown sugar
2 tablespoons (30 ml) pure maple syrup or honey
¼ cup (60 g) plain yogurt, (at room temperature (see notes))
1 cup (240 ml) buttermilk, (at room temperature (see notes))
½ cup bacon crumbles ((optional add-in))

Steps:

  • Preheat oven to 400° F (200° C). Grease a 9-inch cast-iron skillet or round cake pan well. Set aside.
  • In a medium mixing bowl, add cornmeal, flour, baking powder, baking soda, and salt; whisk to combine well.
  • Make a well in the center of your dry ingredients and add melted butter, brown sugar, maple syrup, yogurt, and buttermilk. Mix just until the mixture comes together and there are only a few lumps remaining. Avoid over-mixing. Pour batter into prepared skillet or baking pan. Sprinkle with bacon crumbles, if using.
  • Bake for 20 minutes or until golden brown on top and the center is cooked through, or until a toothpick inserted into the center comes out clean. Edges should be slightly crispy.
  • Allow to slightly cool before slicing and serving. Serve cornbread with honey, butter, jam, or whatever your heart desire.

Nutrition Facts : Calories 245 kcal, Carbohydrate 32 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 87 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

EGGLESS, DAIRY-FREE CORNBREAD



Eggless, Dairy-Free Cornbread image

Make and share this Eggless, Dairy-Free Cornbread recipe from Food.com.

Provided by Loozermom

Categories     Quick Breads

Time 30m

Yield 9 serving(s)

Number Of Ingredients 9

1 1/4 cups soymilk
1 tablespoon white vinegar
1 teaspoon white vinegar
1 cup cornmeal
1 cup natural unbleached white flour
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
3/4 teaspoon baking soda

Steps:

  • Preheat oven to 375.
  • Pour the soymilk mixture into the dry ingredients. Mix quickly, and don't overmix.
  • Pour into the prepared pan. Bake for 25-30 minutes.
  • Done when toothpick is inserted in center comes out clean. Cool, then cut.

Nutrition Facts : Calories 129.9, Fat 1.2, SaturatedFat 0.2, Sodium 377.5, Carbohydrate 26.3, Fiber 1.6, Sugar 4.3, Protein 3.6

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