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–+ servings

Eggless Sweet Cornbread

This eggless cornbread is tender, lightly sweet, and golden, making it a comforting choice for breakfast, snacks, or family meals.
Eggless Sweet Cornbread
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 pieces
Calories 233 kcal
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Equipment

  • 8-inch square baking pan or cast iron skillet

Ingredients
  

  • 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)

Instructions
 

  • 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.

Nutrition

Serving: 1servingCalories: 233kcalCarbohydrates: 33gProtein: 3gFat: 9g
Course Side Dish
Cuisine American
Keyword buttermilk, eggless, sweet cornbread
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