In Good FlavorEggless Cornbread is slightly sweet, tender, and has little kernels of tender corn. It’s so easy to put together and makes a great side dish or snack.
Well, we got a little snow again a few days ago.
Little? Right! That’s my deck, and that’s a yardstick in bottom of the first picture. It measured a mere 18 inches of freshly fallen snow. All of those living in warmer climate, I know how jealous you must be!
To get my mind off the winter wonderland outside, I turned my attention to the warmth of the kitchen inside. My focus this time is on cornbread, eggless ones to be exact.
The fact that there is no egg was pure serendipity. I meant to add it during the first test run, but forgot. To my surprise, the cornbread came out just fine. With only minor adjustments, I was able to come up with a recipe that yields a product that is moist with a little bit of sweetness, exactly how I like my cornbread.
Recommended supplies:
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- Muffin baking pans—this is nonstick and has silicone handles for a secure grip.
- Ice cream scoop for portioning the batter into the muffin pan.
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Eggless Cornbread
Description
Eggless Cornbread is slightly sweet, tender, and has little kernels of tender corn. It’s so easy to put together and makes a great side dish or snack.
Ingredients
Instructions
- Preheat oven to 375 degrees F. Coat muffin pans with cooking spray.
- Combine butter and sugar. Stir in milk, sour cream, and creamed corn. Add the rest of the dry ingredients. Blend to incorporate.
- Using an ice cream scoop, place the batter into 12 muffin cups. Bake for about 15 minutes or until a toothpick comes out with faint remnants of batter (I find that a dry toothpick indicates over baking, resulting in dry cornbread). Mine comes out perfect at 16 minutes.
Cool slightly before removing from muffin pan.- Makes 12 muffins.
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