This eggless cornbread recipe uses olive oil for a rich, moist crumb and a subtle Mediterranean flavor. Perfect for those with egg allergies or when you’re out of eggs, this cornbread comes together quickly and bakes up golden and tender every time.
Ingredients
- 1 cup (150g) yellow cornmeal (medium grind preferred)
- 1 cup (125g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 cup (240ml) milk (dairy or unsweetened non-dairy)
- 1/3 cup (80ml) extra-virgin olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1/4 cup (60g) unsweetened applesauce
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease an 8×8-inch (20x20cm) square baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, whisk the milk, olive oil, apple cider vinegar (or lemon juice), and applesauce until smooth.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon just until no dry spots remain. Do not overmix; a few lumps are fine.
- Immediately pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 22-26 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the cornbread cool in the pan for at least 15 minutes before slicing and serving. This helps it firm up and makes for cleaner slices.
Tips
- Milk Substitutes: You can use any unsweetened non-dairy milk (like almond, oat, or soy) in place of dairy milk for a vegan version.
- Olive Oil Flavor: Use a mild or “light” olive oil if you prefer a more neutral taste. Extra-virgin olive oil adds a pronounced, fruity note.
- Don’t Overmix: Overmixing can make cornbread dense. Mix just until combined for a tender crumb.
- Pan Size: This recipe works in a 9-inch round cake pan, muffin tin (about 12 muffins, bake 15-18 minutes), or a cast iron skillet for a rustic touch.
Serving Suggestions
- Serve warm with a pat of butter (dairy or plant-based) and a drizzle of honey or maple syrup.
- Pair with chili, soups, stews, or barbecue for a satisfying side.
- Toast leftover slices and top with avocado or tomato for breakfast.
- Cut into cubes for use in stuffing or as a base for savory bread puddings.
Variations
- Jalapeño Cheddar: Stir in 1/2 cup shredded sharp cheddar (or vegan cheese) and 1 finely chopped jalapeño before baking.
- Sweet Corn: Fold in 1/2 cup drained canned or thawed frozen corn kernels for extra texture and sweetness.
- Herb & Garlic: Add 1 tablespoon chopped fresh rosemary or thyme and 1 clove minced garlic for a savory twist.
- Blueberry Cornbread: Gently fold in 1/2 cup fresh or frozen blueberries for a sweet breakfast treat.
Storage and Reheating
Let cornbread cool completely before storing. Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap individual slices in plastic and place in a freezer bag; freeze up to 2 months.
To reheat, microwave individual slices for 15-20 seconds or warm in a 300°F (150°C) oven, covered with foil, for 8-10 minutes. Frozen slices can be thawed at room temperature or reheated directly from frozen in the oven for 12-15 minutes.
Frequently Asked Questions
- Why use applesauce instead of eggs in cornbread?
- Applesauce acts as a binder and adds moisture, mimicking the role of eggs. It also gives a subtle sweetness without affecting the overall flavor. This makes it a great option for those avoiding eggs due to allergies, dietary choices, or simply running out.
- Can I make this cornbread vegan?
- Yes! Use a plant-based milk (such as almond, soy, or oat) and ensure your sugar is vegan (some white sugars are processed with bone char). All other ingredients are already plant-based.
- Does olive oil make cornbread taste different?
- Olive oil adds a gentle fruity note and richness to the cornbread. If you use extra-virgin olive oil, the flavor is more pronounced. For a milder taste, opt for light olive oil. Most people enjoy the subtle complexity olive oil brings, but you can always blend half olive oil and half neutral oil if you prefer.
- Can I use whole wheat flour instead of all-purpose?
- Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. This will make the cornbread a bit denser and add a nutty flavor. For a lighter texture, stick with all-purpose or use a white whole wheat flour.
- How do I prevent dry or crumbly cornbread?
- Measure your flour and cornmeal accurately (ideally by weight), and avoid overbaking. Using applesauce and olive oil helps keep the crumb moist. Check for doneness with a toothpick and remove from the oven as soon as it comes out clean or with a few moist crumbs.
- Can I double this recipe for a crowd?
- Absolutely. Double all ingredients and bake in a 9×13-inch pan. Baking time will increase to 28-34 minutes; check for doneness in the center as above.
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Cornbread Recipe Without Eggs Using Olive Oil: Easy & Moist