So, a couple of friends invited me to a fried chicken dinner. When I offered to bring something, their answer was, “How about that cornbread you make?” Of course, I said sure.
Since I wanted to bring it warm, I didn’t start it until 5 in the afternoon. I open the refrigerator and…No eggs! I already started to mix my dry ingredients…the oven is heating…and my pan is oiled and ready. So, since I already had things going and it was expected, I figured maybe if I played with the other ingredients I could do it without the eggs. That would mean fat, thickening and leavening. So, I added more flour and increased the baking powder and oil. I also replaced half the white sugar with brown sugar and added cinnamon. Without the eggs I thought the cornbread could use an extra blast of flavor.
The entire time I was thinking that, if this works out, I can use it for my column. I took pictures, should it work out. It did! Can’t eat eggs? This is a perfect recipe for you. Enjoy!
Eggless Cornbread
Ingredients
- 1 cup Cornmeal
- 1 ¼ cup All-purpose Flour
- ⅓ cup White Sugar
- ⅓ cup Light Brown Sugar
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
- ¼ teaspoon Cinnamon
- 1 ¼ cup Water
- ⅓ cup Vegetable or Canola Oil
- ½ cup Corn Colonels…fresh or frozen (optional)
Instructions
- Preheat the oven to 400°.
- Spray an 8×8 baking pan with cooking spray, line the bottom with parchment paper and then spray the parchment paper.
- Whisk together the cornmeal, flour, sugar, baking powder, cinnamon and salt in a bowl.
- Add water, oil and corn colonels (if using). Using a rubber spatula, mix until just incorporated, but don’t over-mix. Pour the batter into the prepared baking pan.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool slightly and turn it out of the pan. Remove the parchment paper and return the cornbread to the pan before cutting…parchment paper probably doesn’t have a great taste. This can be served warm or at room temperature. Enjoy!
