Total Time
Prep 10 mins
Cook 20 mins

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.

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Grease an 8" or 9" square pan.
  3. Combine the dry ingredients--cornmeal, flour, sugar, baking powder, baking soda, and salt.
  4. Stir in the wet ingredients--milk, oil, vinegar, and corn syrup.
  5. Pour batter into pan.
  6. 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.
Most Helpful

This is quite good, but be warnmed that it is excessively sweet. As the recipe stands, I would call it "corn cake", not corn bread. Having said that, the texture is great and it's quite tasty. Looking forward to trying it again but with less sugar.

Daniel P. May 14, 2016

This is by far the best eggless corn bread recipe I have ever tried. I made this recipe into cornbread muffins. They were yummy and moist, no one even noticed that they weren't made with a egg based cornbread recipe. I omitted the corn syrup and increased the sugar from 1/4 cup to 1/2 cup to make up for taking the corn syrup out. I used skim milk and Bobs Red Mill fine ground cornmeal. I also baked them at a higher temperature than the 375 degrees that the recipe called for. I set the oven at 425 degrees for 12-15 mins, turning them once half way through the cook time.

beebesandra October 01, 2015

Absolutely perfect. As another reviewer mentioned... better than if it was made with egg!!! I Made the recipe exact.. only cooked it on the grill in a buttered cast iron skillet, then topped it with a honey & butter mix (that was a, Martha/Emmeril thing...mmmmm). EXCELLENT!!!! Son, who hates corn bread, had seconds of this. Thanks SO MUCH :)

vsdutcher June 29, 2015