If you are looking for a soft, golden side dish to make for dinner tonight, this eggless sweet cornbread is a fantastic choice.
Traditional cornbread usually relies on eggs to hold everything together, but this eggless version turns out just as moist and tender.
It is a great option if you have an egg allergy, avoid eggs in your diet, or simply ran out of them in your fridge.
The combination of honey, buttermilk, and melted butter gives it a rich flavor with just the right touch of sweetness.
I like to serve it warm straight from the pan with a little extra honey spread over the top.
Why You’ll Love It
Rich Corn Flavor – Yellow cornmeal gives every square a warm, hearty flavor that tastes comforting and satisfying.
Perfectly Sweet – Sugar and honey add balanced sweetness without covering the natural flavor of the cornmeal.
Soft and Moist – Buttermilk and yogurt create a tender texture that stays moist without needing eggs.
Golden Buttered Edges – The hot buttered pan creates beautifully golden edges with a rich, toasted flavor.
Ingredient List
- 1 cup Yellow Cornmeal
- 1 cup All Purpose Flour
- 1/3 cup Granulated Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1 cup Buttermilk
- 1/4 cup Plain Yogurt
- 1/3 cup Unsalted Butter, melted
- 2 tbsp Honey
- 1 tbsp Unsalted Butter (for the pan)
Directions
Step 1
Preheat the oven to 400 F. Place the tablespoon of butter in an 8 inch square baking pan or cast iron skillet and set it in the oven to melt while it heats.
Step 2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
Step 3
In a separate bowl, whisk the buttermilk, yogurt, melted butter and honey until smooth.
Step 4
Pour the wet ingredients into the dry and stir just until combined. A few small lumps are fine, do not overmix.
Step 5
Carefully remove the hot pan from the oven, swirl the melted butter to coat, and pour in the batter. Bake for 20 to 25 minutes until golden on top and a toothpick comes out clean. Cool for 10 minutes, then cut into squares and serve warm with butter and honey.
Tips
Use Fine Or Medium Cornmeal
Fine or medium-ground yellow cornmeal gives this cornbread a softer texture. Very coarse cornmeal can make each bite feel dry and gritty.
If your cornmeal feels especially coarse, let the finished batter rest for 5 minutes before baking. This gives it a little time to soften in the buttermilk and yogurt.
Measure The Dry Ingredients Carefully
For the flour, spoon it into your measuring cup and level the top instead of scooping directly from the bag. Too much flour can make this eggless cornbread dry and dense.
Measure the cornmeal and flour separately if possible, then whisk them together with the baking powder and salt. This spreads the baking powder evenly through the batter.
Use Fresh Baking Powder
Baking powder provides most of the lift in this eggless cornbread, so make sure it is still fresh. If it has been open for a long time, the cornbread may bake up flat and heavy.
You can test it by stirring a little baking powder into hot water. It should bubble strongly right away.
Try These Next
- Eggless Classic Glazed Meatloaf
- Eggless Classic Southern Pecan Pie
- Eggless Crispy Chicken Tenders
- Eggless Southern Banana Pudding
- Eggless Southern Buttermilk Pie
Questions You Might Have
Can I replace the buttermilk in this eggless cornbread?
Yes. Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk, then let it sit for 5 minutes before using it.
This homemade substitute provides the acidity needed to work with the baking powder and helps the cornbread stay tender.
Eggless Sweet Cornbread
Ingredients
Equipment
Method
- Preheat the oven to 400 F. Place the tablespoon of butter in an 8 inch square baking pan or cast iron skillet and set it in the oven to melt while it heats.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
- In a separate bowl, whisk the buttermilk, yogurt, melted butter and honey until smooth.
- Pour the wet ingredients into the dry and stir just until combined. A few small lumps are fine, do not overmix.
- Carefully remove the hot pan from the oven, swirl the melted butter to coat, and pour in the batter. Bake for 20 to 25 minutes until golden on top and a toothpick comes out clean. Cool for 10 minutes, then cut into squares and serve warm with butter and honey.