Eggless Sweet Cornbread
Easy and simple recipe for eggless sweet cornbread! It has the right amount of sweetness and it is “melt in your mouth” amazing! Serve with a bowl of chili or you can eat it by itself with a dollop of butter. YUM! I hope you enjoy.
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Every time I make my Rainy Day Chili recipe, I always pair it with sweet cornbread. Up until two years ago, I had a recipe that was out of this world, and then we discovered my daughter has an egg allergy. I simply don’t buy eggs or have them in my house, so I couldn’t make that recipe anymore. I found myself wanting my chili, but had to figure out how to make it without eggs. It took some time, but I think I got it perfect. Here is my recipe for the best Eggless Sweet Cornbread! I hope you enjoy!
Preheat oven to 400 degrees FAHRENHEIT. Grease a 8in x 8in pan with a little butter or shortening.
In a large mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Stir to combine.
Then pour in the milk and oil. Mix until batter is smooth. Pour the batter into the prepared pan.
Put the pan into the oven and bake for approximately 20-25 minutes. Insert a toothpick or fork in the center and it should come out clean when it is finished.
serve warm with a bowl of Rainy Day chili or whatever your heart desires. enjoy!
Eggless Sweet Cornbread
Author: Alexa Milazzo
www.survivingmomday.com
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Ingredients:
- 1 1/4 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup sugar
- 1 tsp salt
- 1 tbsp baking powder
- 1 1/4 cup milk
- 2/3 cup canola oil
Instructions:
- Preheat oven to 400 degrees Fahrenheit. Grease a 8in x 8in pan. Grease with some butter or shortening.
- In a large mixing bowl, mix the flour, cornmeal, sugar, salt and baking powder. Mix.
- Add the milk and oil. Stir until smooth. Add batter to prepared pan.
- Bake for 20-25 minutes. Insert a toothpick or fork in the center. If it comes out clean, it is done. Enjoy!
Notes:
- You can make it vegan by substituting the milk for almond or coconut milk.
Alexa Milazzo