Saturday, November 5, 2011

Easy Cornbread Recipe Without Eggs

It's finally chilly down here in Texas. After living in New York my entire life, I'm still amazed at my ability to continue wearing shorts and T-shirts well into October. Alas the time has come to pack away the summer clothes.

The chilly weather provides the opportunity to do something I thoroughly enjoy, however, and that's baking. So when I decided to make some warm and golden cornbread I was disappointed to discover I was out of eggs. My desire to have some warm cornbread forced me to get creative. I knew, from experience, that substituting applesauce for eggs can work in most cases, but I didn't have applesauce either. I still didn't let that stop me. I got the bright idea to use yogurt. I had some Dannon vanilla yogurt in the fridge, so I added a generous 1/4 cup to my basic cornbread recipe. Well, it was delicious! The cornbread has a nice, moist, less course, texture that I really enjoyed.

Here's the recipe:

1 cup yellow corn meal
1 cup all-purpose flour
2 to 4 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup yogurt
1/4 cup oil

1. Preheat the oven to 425 degrees
2. Mix all the dry ingredients in a large mixing bowl.
3. Add all the wet ingredients.
4. Mix until fairly smooth, about a minute.
5. Pour into a greased baking pan and bake for 20 - 25 minutes.

You can see how smooth the batter is.


I used a glass pie pan. Use whatever you have. Baking times will vary according to individual ovens and the type of baking pan used. I set my timer for 20 minutes and inserted a toothpick into the center of the cornbread. The toothpick came out clean so I knew the bread was done.  

The cornbread, fresh out of the oven.

My first piece with margarine. Notice how moist it is - not crumbly at all.

10 comments:

  1. Love this! Tripled the recipe. Used buttermilk instead of milk and added some fine diced onion, red and green pepper. Skipped the sugar. Wonderfully moist and perfect for the chili I made for a pot luck!

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  2. I'm so glad you liked the recipe Tigermousecat! Your additions sound delicious. ~ DIY Mom :-)

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  3. Can you use white cornmeal instead of yellow? Also, can you use soy yogurt instead of regular?

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  4. Hi Rachel!

    I don't see why you couldn't replace yellow cornmeal with white and subsitute soy yogurt for regular yogurt. If you use the substitutes, please be sure to let me know how it turns out! Thanks so much for your question :)

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  5. I found this recipe and made it last night. Big hit! Thank you, it is delicious!!

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    1. Thanks so much for your comment Laura! I'm so glad you found the recipe helpful :)

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  6. I tried this using Chobani plain yogurt with a little butter, cinnamon and ginger. Chobani is a little sharp. Everyone loved the cornbread mini muffins that tasted like cake. Thank you.

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    1. RedBirdSong, your modifications sound delicious! I'll definitely have to give them a try. I'm so glad you were pleased with the recipe. Thanks for taking the time to comment :)

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  7. Made it, with Rice FLOUR due to Gluten intolerances. Was good, Used Honey Yogurt so did NOT add sugar. Used a Coarse/Medium ground Cornmeal for texture. Was good, moist and will make again!

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    1. Margaret, What a great idea to substitute with rice flour for those with gluten allergies. I'm so glad it worked out for you! Thanks so much for taking the time to post such a helpful comment :)

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