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Delicious easy Cornbread recipe - no eggs

a plate with egg free cornbread slices - Get ready to savor the warm, comforting goodness of our Easy Vegan Cornbread. This recipe is not only incredibly delicious but also caters to a variety of dietary preferences, including vegan and gluten-free. It’s a delightful side dish that pairs perfectly with soups, stews, or can stand on its own as a tasty snack. In just a few simple steps, we’ll guide you through crafting a moist and flavorful cornbread that’s bound to become a household favorite. Whether you’re using an oven, air fryer, Dutch oven, or skillet, this versatile recipe has you covered. Let’s dive into a world of corny goodness!
Get ready to savor the warm, comforting goodness of our Easy Vegan Cornbread. This recipe is not only incredibly delicious but also caters to a variety of dietary preferences, including vegan and gluten-free. It’s a delightful side dish that pairs perfectly with soups, stews, or can stand on its own as a tasty snack. In just a few simple steps, we’ll guide you through crafting a moist and flavorful cornbread that’s bound to become a household favorite. Whether you’re using an oven, air fryer, Dutch oven, or skillet, this versatile recipe has you covered. Let’s dive into a world of corny goodness!
Simone - Munchyesta.com
Prep Time 8 minutes
Cook Time 35 minutes
Serving Size 1 bread

Ingredients

Egg free cornbread recipe Ingredients:

  • 1 cup (120g) cornmeal
  • 1 cup (125g) all-purpose flour (for a gluten-free option, use a 1-to-1 gluten-free flour blend)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (15g) baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) Unsweetened Cashew Milk or Almond Milk (or any plant-based milk)
  • 1/4 cup (60ml) vegetable oil (or melted coconut oil)
  • 1/4 cup (60g) unsweetened applesauce (as an egg substitute)
  • 1 tablespoon (15ml) apple cider vinegar
  • 1/2 cup (80g) corn kernels (fresh, frozen, or canned)
  • 1/4 cup (30g) diced jalapeños (optional, for a little heat)

Instructions

How to make cornbread recipe without buttermilk + air fryer cornbread and Dutch oven cornbread instructions:

    For Oven Baking:

    • Preheat your oven to 400°F (200°C). Grease an 8x8-inch (20x20cm) baking pan.
    • In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
    • In a separate bowl, combine the almond milk, vegetable oil, applesauce (as an egg substitute), and apple cider vinegar. Mix well.
    • Pour the wet ingredients into the dry ingredients and stir until just combined.
    • Gently fold in the corn kernels and diced jalapeños (if using).
    • Pour the batter into the prepared baking pan and spread it evenly.
    • Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.

    Air Fryer cornbread:

    • Preheat your air fryer to 350°F (175°C).
    • Follow the same instructions as for oven baking, preparing the batter and adding it to a greased air fryer-safe pan or dish.
    • Place the pan in the air fryer basket.
    • Air fry for about 15-20 minutes or until a toothpick inserted into the center comes out clean.

    For Dutch Oven:

    • Preheat your oven to 400°F (200°C).
    • Follow the same instructions as for oven baking, preparing the batter.
    • Grease a Dutch oven with a lid.
    • Pour the batter into the Dutch oven.
    • Cover with the lid and bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.

    For Skillet Baking:

    • Preheat your oven to 400°F (200°C).
    • Follow the same instructions as for oven baking, preparing the batter.
    • Grease a cast-iron skillet.
    • Pour the batter into the skillet.
    • Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
    • Enjoy your delicious vegan cornbread with your preferred cooking method!

    Notes

    How to Store Cornbread:

        1.    Room Temperature: If you plan to consume the cornbread within 1-2 days, you can store it at room temperature in an airtight container. Ensure it’s in a cool, dry place and away from direct sunlight.
        2.    Refrigeration: For longer storage, you can keep cornbread in the refrigerator. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. Properly stored, it should stay fresh for up to 4-5 days.

    How to Freeze Cornbread:

        1.    Cool Completely: Allow the cornbread to cool completely to room temperature. Warm cornbread can create excess moisture during freezing.
        2.    Slice or Cut: You can freeze the entire cornbread or slice it into serving-sized pieces for easier thawing.
        3.    Wrap Well: Wrap the cornbread tightly in plastic wrap, aluminum foil, or place it in an airtight container. Ensure it’s well-sealed to prevent freezer burn.
        4.    Double Protection: For added protection, place the wrapped cornbread in a heavy-duty zip-top freezer bag.
        5.    Label and Date: It’s essential to label the package with the date of freezing so you can monitor its freshness.
        6.    Freeze: Place the wrapped cornbread in the freezer. It can be stored for up to 2-3 months.

    How to Reheat Cornbread:

        1.    From the Freezer: If you’ve frozen the cornbread, remove it from the freezer and let it thaw in the refrigerator overnight.
        2.    Toaster or Oven: To reheat cornbread, preheat your oven to 350°F (175°C) or use a toaster oven. Place the cornbread slices directly on the oven rack or a baking sheet.
        3.    Steam Method: If the cornbread has dried out, you can add a bit of moisture by placing a heat-safe bowl of water in the oven or toaster oven while reheating.
        4.    Bake or Toast: Bake for about 10-15 minutes, or until the cornbread is heated through and slightly crispy on the outside. Alternatively, you can toast it in a toaster or toaster oven for a few minutes until it’s warm and slightly browned.
        5.    Microwave (for small portions): If you need to reheat a small portion quickly, you can use the microwave. Wrap the cornbread slice in a damp paper towel and heat it on a microwave-safe plate for 20-30 seconds. Check the center for warmth.
        6.    Serve: Once heated to your satisfaction, remove the cornbread from the oven or microwave and serve it warm.
    Remember that the reheating time may vary depending on the size and thickness of your cornbread slices, so monitor them to avoid overcooking. Properly stored and reheated, cornbread can taste nearly as fresh as when it was first made.