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 at the bottom of the first picture. It measured a mere 18 inches of freshly fallen snow. All those living in warmer climates, 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.
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 the muffin pan.- Makes 12 muffins.
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