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March 10, 2013


A breeze to whip together, these eggless cornbread are a great side or snack.

Eggless Cornbread; a partially eaten cornbread in the foreground, a knife, two vertical cornbread in background.  Two stacks muffin shaped cornbread in the background.
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Well, we got a little snow again a few days ago.

Ruler stuck in snow on a porch

Litttle? Right! That’s my deck, and that’s a yardstick in bottom of the first  picture. It measured a mere 18 inches of freshly fallen snow. All of those living in warmer climate, I know how jealous you must be!

To get my mind off the winter wonderland outside, I turned my attention to the warmth of the kitchen inside. My focus this time is on cornbread, eggless ones to be exact.

Closeup of cornbread with crumbs

The fact that there is no egg was pure serendipity. I meant to add it during the first test run, but forgot. To my surprise, the cornbread came out just fine. With only minor adjustments, I was able to come up with a recipe that yields a product that is moist with a little bit of sweetness, exactly how I like my cornbread.

Top View of corn breads



1 cup flour
1 cup cornmeal
1 tbsp. baking powder
6 tbsp. butter, melted
1/2 cup sour cream
1/2 cup milk
1 cup creamed corn (from a 14.75 oz. can)
1/4 cup sugar
1/2 tsp. salt


Preheat oven to 375 degrees F. Coat muffin pans with cooking spray.

Combine butter and sugar. Stir in milk, sour cream, and creamed corn. Add the rest of the dry ingredients. Blend to incorporate.  

Using an ice cream scoop, place the batter into 12 muffin cups. Bake for about 15 minutes or until a toothpick comes out with  faint remnants of batter (I find that a dry toothpick indicates over baking, resulting in dry cornbread).  Mine comes out perfect at 16 minutes.

Collage of cornbread batter being prepped

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