Eggless Cornbread

This eggless cornbread is light, fluffy, and everything cornbread should be!

While this is an egg free cornbread, you’d never know it because it is just as delicious as regular cornbread.

This eggless cornbread recipe is based off of my very popular cornbread without milk recipe, and since this cornbread is made without eggs and happens to use water instead of milk, it is actually vegan friendly.

One thing I find particularly annoying about cooking to address specific diets is how few good recipes there are out there.

In fact, in my experience, there aren’t that many recipes in general that address food allergies (even if there are plenty of recipes for the latest fad diet).

My dairy free cornbread is a fan favorite, because as a foodie, I simply refuse to eat food that is sub par in flavor.

Then, I got comments asking me about making eggless cornbread.

I had never thought about making cornbread without eggs before…

In fact, I wasn’t even sure you could make egg free cornbread or anything egg free.

Then, I started doing some research and discovered not only could I, but I could do it without sacrificing any flavor!

So, I did 🙂

Some of the links below are affiliate links, which means that if you choose to make a purchase, I will earn a small commission at no additional cost to you. 10% of all profits are donated to charity.

What You Need

Dry measuring cups and spoons
Liquid measuring cup
Whisk
Rubber spatula
Mixing bowl
Baking paper
8×8 baking pan

QUICK BREADS VS YEAST BREADS

When I think of bread, I think of white bread, dinner rolls, and the like.  You know, traditional yeast breads that have dough and you have to let rise twice.

Then, I thought of banana bread, sweet potato bread, and pumpkin bread. So, I looked it up, and discovered that these are quick breads.

Quick bread originated in the States and uses baking soda or baking powder, allowing them to rise quickly.  

These were not just breads that were made in a loaf pan though, but also things like biscuits and buttermilk biscuits.

Other surprising examples of these are cakes, muffins, cookies, and pancakes.

The Civil War brought quick breads into high demand because breadmakers were in short supply.

Naturally, quickly made foods became in high demand and it wasn’t long before recipes were being adapted from yeast to baking soda.

THE DIFFERENCE BETWEEN QUICK BREAD AND CAKE

When I first started making quick breads, my mother questioned the difference between it and cake.  My conclusion was, cake is fluffier where bread is denser. I still think that is a fair analysis of it.

I expect my chocolate cake to be light and fluffy, whereas I expect my banana chocolate chip bread to have weight to it.  Both, however, when done right, should be moist with a good crumb.

The name “cornbread” can be a little confusing to some.  I remember once reading a review left by an English woman on a cooking site who said it came out nothing like bread.  

As far as classic yeast breads go, that is completely true. Instead, it’s a quick bread and more of a cake than a bread.  Still, it is not a dessert, but most commonly used as a side dish.

There are a number of different types of cornbread. Among the most popular is sweet cornbread, which is popular in the North, and classic Southern cornbread which is light on sugar.

BREAD FLOUR VS ALL PURPOSE FLOUR

Bread flour has a higher protein content than all-purpose, which helps with gluten development. This is great for challah and other breads.

Some recipes call for it if an especially chewy texture is desired.  It will also produce a heavier and denser loaf.

All purpose flour has a lower protein content, but can generally be substituted for bread flour.

I almost never use anything other than all purpose flour, including in bread recipes. For quick breads, I only recommend using all purpose flour.

HOW TO MEASURE FLOUR AND OTHER DRY INGREDIENTS

Using a dry measuring cup, scoop ingredients from the bag or spoon them into the cup. 

Next, level off the ingredient by removing the excess with an upside-down butter knife.

The one exception to this is brown sugar.  Brown sugar should be packed down, and then any excess should be scraped off as well.

DRY VS LIQUID MEASURING CUP

Ever wonder why measuring spoons often come with a set of measuring cups?  I used to.  I didn’t see why we needed a set when we could have one large measuring cup. 

After a quick search, I had my answer.  I discovered that the large measuring cup is used for liquids, whereas the set is used for dry ingredients.

As it turns out, if you try to measure dry ingredients with a liquid cup, the measurements get messed up. 

First, you pour the flour or cocoa in, next you shake it around to get it level, and then you add more. 

By shaking it, you are causing the powder to settle, and when you add more, you end up using more than called for.

WHY SIFT FLOUR and Other Powder Ingredients

There are a number of benefits to sifting flour and other ingredients like cocoa: 

It removes any unwanted debris and you can get a more accurate measurement than when packed tightly in a bag. 

It also removes any lumps that can get into the batter and be hard to break up later, or be missed altogether before baking.

If you sift the powdered ingredients together, it helps combine them and mix more evenly with other dry ingredients like sugar.

BAKING WITH OIL

In general, oil in baked goods makes for a superior texture than those made with butter.  

Oil cakes tend to bake up taller with a better crumb. They also stay moist and tender far longer than recipes made with butter.

Furthermore, since oil is lighter than butter, the texture of oil cakes is lighter too.

Also, given that oil is 100% fat while most American butter is 15% water, it creates a more tender crumb.

This is due to the fact that the extra water strengthens the gluten, resulting in a crumb that’s more dense.

Which Type Of Oil to Use

I use neutral oils like canola oil, safflower oil, and vegetable oil.  However, it’s not unheard of for oils with stronger flavors like olive oil or coconut oil to be used.

If using olive oil, I recommend using pure olive oil for its milder flavor and higher smoking point.

Baking with Oil Conversion Chart

If you want to convert your butter recipes to oil recipes, check out my baking with oil – butter to oil conversion chart.

Understanding Sugar

Sugar may seem very basic if you’ve baked before, but I’ve been asked about it in the past – so I’ll explain.

There are many different types of sugar, including white sugar, brown sugar, vanilla sugar, powdered sugar, turbinado sugar, and demerara sugar.

When a recipe (any recipe, not just mine) says “sugar” without specifying anything else, it is regular white sugar.

White Sugar

White sugar (sometimes called granulated sugar, table sugar, or white granulated sugar) is made of either beet sugar or cane sugar, which has undergone a refining process.

It is the easiest to find and most commonly used.

Brown Sugar

Brown sugar is white sugar with molasses added to it.

It is commonly used in chocolate chip cookie recipes, and it’s rare for a recipe that calls for brown sugar not to also call for white sugar as well.

When a recipe calls for “brown sugar” but doesn’t specify what type (light or dark), it is referring to light brown sugar.

In my recipes, you can use whatever type of brown sugar you have on hand, whether it is dark brown sugar, light brown sugar, or demerara sugar – which is very common in Israel.

Just keep in mind that the flavor and color will be slightly different, depending on what you choose to use.

Turbinado Sugar

Turbinado sugar is better known as “raw sugar”. But, despite this name, the sugar is not really “raw.”

Instead, it’s partially refined sugar that retains some of the original molasses.

The term “raw sugar” may also give off the impression that it is somehow healthier.

In reality, turbinado sugar is nutritionally similar to white sugar.

Demerara Sugar

Demerara sugar is very popular in Israel and is especially delicious in tea, but is also used for baking.

Unlike white sugar, demerara sugar undergoes minimal processing and retains some vitamins and mineral.

However, it is still not much healthier than white sugar.

Vanilla Sugar

Vanilla sugar is not very common in the States. However, it is common in Israel and parts of Europe.

This is sugar that sat for an extended period of time with vanilla beans, giving it a vanilla flavor.

Caster Sugar

This type of sugar is common in the United Kingdom.

It has a grain finer than white (granulated) sugar and larger than powdered sugar.

Caster sugar is often called for in recipes for delicate baked goods like meringues, souffles, and sponge cakes.

You can use a 1:1 conversion rate between caster sugar and white (granulated) sugar.

Powdered sugar

Powdered sugar, sometimes known as confectioners’ sugar, is a sugar with a powdered texture.

This sugar is rarely, if ever, used for baking. Instead, it is used for dusting desserts and making frosting and icings.

In some countries, you can also find powdered vanilla sugar.

It is made the exact same way regular vanilla sugar is made. However, the sugar used is powdered instead of granulated.

Vanilla Extract vs Vanilla sugar

In my recipes, I don’t specify what kind of vanilla to use.

The reason for this is that in the States, vanilla extract is exclusively used.

Meanwhile in Israel, along with many European countries, vanilla sugar is common.

In most, if not all recipes, both vanilla extract and vanilla sugar can be used.

In recipes where vanilla sugar can be used instead of extract, you can replace them 1:1.

Replacing Sugar with Honey

If you’d prefer to use honey instead of sugar, you can do so with pretty good results.

Honey can be two or even three times as sweet depending on the honey, so for every 1 cup of sugar, you can use 1/2 to 2/3 cup honey.

Since honey adds liquid, you need to remove some to balance it out.  For every cup of honey, remove a 1/4 cup of liquid.

Also, it burns faster than granulated sugar, so you want to lower the baking temperature by 25 F or 14 C.  In addition, check it early and often to avoid burning or overbaking.

BAKING POWDER VS BAKING SODA

I’ve had a number of comments asking me questions about baking soda and baking powder. 

I’ve also noticed that if the wrong one is used, things don’t come out as they should. 

Using baking soda instead of baking powder can give your recipe a terrible metallic taste, while using baking powder instead of baking soda leaves your baked goods looking flat.

BAKING SODA

Baking soda is a leavening agent, which means it helps things rise.  

It does this by creating carbon dioxide when it reacts to an acid, such as cream of tartar, lemon juice, yogurt, buttermilk, cocoa, and vinegar. 

When the carbon dioxide is released, it causes the familiar texture and crumb in pancakes, cakes, quick breads, soda bread, and other baked and fried foods.

Baking soda works well with sourdough because sourdough is acidic.  When combined, it makes a lighter product with a less acidic taste, since baking soda is alkaline.

A good rule of thumb is to use around 1/4 teaspoon of baking soda per 1 cup of flour.

BAKING POWDER

Baking powder is also a leavening agent and it’s a mixture of baking soda, cream of tartar, and sometimes cornstarch.

Most baking powder sold is double-acting. This means that the leavening occurs in two steps.

The first time it’s activated is when baking powder gets wet, which is why you cannot prepare some batters ahead of time to bake later.

The second time is when the baking powder is exposed to heat.  This happens when the batter is being baked or fried.

Since baking powder already contains an acid, it’s most often used when a recipe does not call for an additional acidic ingredient or too little of one.

A good rule of thumb is to use around 1 teaspoon of baking powder per 1 cup of flour.

WHY SOME RECIPES CALL FOR BOTH

Some recipes call for both baking powder and baking soda when the carbon dioxide created from the acid and baking soda is not enough to leaven the volume of batter in the recipe.  

Too much baking soda gives a terrible metallic taste, so baking powder is added to give it more lift.

WHICH ONE IS STRONGER?

You may have already guessed the answer since baking soda is used to make baking powder, and you need more baking powder per cup of flour. But I’ll tell you anyway.

Baking soda is four times stronger than baking powder. 

That’s why you will more often than not see recipes that only call for baking soda rather than recipes that only call for baking powder.

HOW LONG DO THEY LAST?

BAKING SODA

Baking soda is good indefinitely past its best by date, although it can lose potency over time.

A rule of thumb is two years for an unopened package and six months for an opened package.   

However, to be honest, I’ve used very old baking soda with good results.

BAKING POWDER

Like baking soda, baking powder is good indefinitely past its best by date, and can lose its potency over time. 

For both opened and unopened, it’s ideal to use it within nine months to a year.

While storing it, make sure to keep it in a dry place and away from humidity.

HOW TO TEST IF IT’S STILL GOOD

BAKING POWDER

To test baking powder, pour 3 tablespoons of warm water into a small bowl, add 1/2 teaspoon of baking powder, and stir.

If the baking powder is good to use, it should fizz a little.

BAKING SODA

To test baking soda, pour 3 tablespoons of white distilled vinegar into a small bowl, add 1/2 teaspoon of baking soda, and stir.  

The mixture should rapidly bubble if the soda is fresh.

HOW TO REPLACE EGGS IN BAKING

Eggs do three things in most recipes: they help bind the ingredients together, act as a mild leavening agent, and they add moisture.

So, to replace them, the ideal options do all three and do not impact flavor or texture.

While there are other ways to replace eggs in baking, these are the ones I think are the best.

Applesauce

Unsweetened applesauce is my favorite way to replace eggs in baking.

It barely, if at all, effects the flavor and it is easy to find in grocery stores.

1/4 cup (about 65 grams) of applesauce can replace an egg in most recipes.

Vinegar and baking soda

Mixing 1 teaspoon (7 grams) of baking soda with 1 tablespoon (15 grams) of vinegar can replace 1 egg in most recipes.

According to Healthline, when mixed together, vinegar and baking soda start a chemical reaction that produces carbon dioxide and water, which makes baked goods light and airy.

This substitution works best for cakes, cupcakes, and quick breads.

Arrowroot powder or cornstarch

A mixture of 2 tablespoons of arrowroot powder or cornstarch and 3 tablespoons of water can be used to replace 1 egg.

Aquafaba

Aquafaba is the term for the leftover liquid from cooking beans or legumes and is the same liquid that’s found in canned chickpeas or beans.

The liquid has a very similar consistency to that of raw egg whites, making it a great substitution for many recipes.

You can use 3 tablespoons (45 grams) of aquafaba to replace 1 egg.

Carbonated water

Carbonated water can add moisture to a recipe and acts as a great leavening agent.

The carbonation traps air bubbles, which help make the finished product light and fluffy, which works great for cakes, cupcakes, and quick breads.

You can replace each egg with 1/4 cup (60 grams) of carbonated water.

Are eggs necessary for cornbread?

You make cornbread without eggs if you use an egg replacement like the ones mentioned above.

What can I use in place of an egg in cornbread?

Any of the above options will work, but I personally use unsweetened apple sauce.

This is mostly because I find it the most convenient to use.

GLUTEN FREE OPTION

Gluten Free Flour

Substitute all-purpose gluten-free flour in place of all-purpose regular flour cup for cup.

BUCKWHEAT FLOUR 

Buckwheat flour is easy to find compared to most other gluten-free flours, and it adds a nice earthy nutty taste. 

The downside is that it has a distinct flavor, so the change will be noticeable. 

It’s also darker, so the color won’t be the same. Substitute cup for cup.

RICE FLOUR

Rice flour can also be used and can be found in most Asian and health food stores. 

White rice flour has a mild flavor and doesn’t change the color of the muffin or quick bread. 

Since it doesn’t have much flavor, it’s best to use it with ingredients that do. Substitute cup for cup.

OAT FLOUR

Oat flour is made from whole oats that have been ground into a powder, which can easily be done at home.  

It gives more flavor and a chewier and crumblier texture than regular all-purpose flour.

Substitute 1 cup of all-purpose flour for 1 1/3 cup Oat Flour.  To make 1 cup of oat flour, blend 1 1/4 cups of oats in a food processor until finely ground.

Note: oats must be marked gluten-free because they can get cross-contaminated in the factory.

HOW TO DOUBLE THE RECIPE

If you double the recipe, you will need a 9 x 13-inch pan. 

The area of a square or rectangular pan is calculated by multiplying one side by the other side. 

This recipe calls for an 8-inch square pan, so an 8 x 8 = 64 square inches, whereas a 9 x 13 = 117 square inches.  If you double the 8 x 8-inch pan, it would come out to 128 square inches, which is close enough to 117 square inches.

HOW TO STORE QUICK BREAD

Let the bread cool fully.

Transfer the bread to an airtight container lined with a paper towel.  Place another paper towel on top of the bread before sealing. 

If using a zip-top plastic bag, line both sides of the bag with paper towels and remove as much air as possible before sealing the top of the bag. 

Store at room temperature for up to 4 days.

HOW TO FREEZE QUICK BREAD

Let the bread cool fully.  Wrap in plastic wrap, then place in a resealable freezer bag.

Freeze for up to 3 months.  They will still be safe to eat after 2 to 3 months, but their quality begins to degrade. 

When ready to eat, let thaw at room temperature or rewarm gently in an oven.