Total Time
30mins
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

Directions

  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.

Reviews

Most Helpful

My older child is vegan, so we tried a vegan Thanksgiving this year. I never would have believed I could make cornbread without eggs. I used soy milk and canola oil in the recipe, and it was the best cornbread I ever made!

Brian H. November 24, 2016

I made this tonight. I love it. No one in the house could tell the difference. They knew I used a different recipe but still like them.

Cassandra N. November 20, 2016

Awesome..I just made corn muffins with this recipe. I'm am throughly pleased. I had to substitute the corn syrup. I used mrs butterworth. However, it turned out perfect. Thanks for the recipe.

b2g November 08, 2016

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