Eggless Cornbread Muffins

These Eggless Cornbread Muffins are slightly sweet and tender, with little kernels of tender corn. They are easy to assemble and make a great side dish or snack.

This post was originally published on March 10, 2013. It was updated with new images on February 14, 2025.

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! 

I focused on the warmth of the kitchen to take my mind off the winter wonderland outside. This time, I’m making cornbread muffins, eggless ones.

They are tender, moist, and have a subtle sweetness. Just how I like them!

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 muffins came out just fine. With only minor adjustments, I came up with a recipe that yields a moist product with a little bit of sweetness.

Enjoy these little corn muffins with a steaming bowl of chili, barbecue pork, fried chicken, or simply on their own and slathered in butter!

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• Muffin baking pans are nonstick and have silicone handles for a secure grip.
• Ice cream scoop is used to portion the batter into the muffin pan.
• Mixing bowls—this set of three Pyrex glass bowls is dishwasher, freezer, and microwave-safe.
• Wire whisk helps to incorporate the wet and dry ingredients.
• Spatula for mixing and scraping.
• Ice cream scoop makes dropping the batter into the baking pan easy.

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Eggless Cornbread Muffins

Author: In Good Flavor Cooking Method:Mixing Cuisine:American Courses:Appetizer

Difficulty:BeginnerPrep time: 8 minutesCook time: 15 minutesTotal time: 23 minutesServings:12 ServingsCalories:300 kcal Best Season:Summer

Description

These Eggless Cornbread Muffins are slightly sweet and tender, with little kernels of tender corn. They are easy to assemble and make a great side dish or snack.

Ingredients

• 1 cup flour
• 1 cup cornmeal
• 1 tbsp. baking powder
• 6 tbsp. butter, melted
• 1/2 cup sour cream
• 1/2 cup milk
• 1 cup creamed corn (from a 14.75 oz. can)
• 1/4 cup sugar
• 1/2 tsp. salt

Instructions

1. Preheat oven to 375 degrees F. Coat muffin pans with cooking spray.
2. Combine butter and sugar. Stir in milk, sour cream, and creamed corn. Add the rest of the dry ingredients. Blend to incorporate. 
3. 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.
4. Cool slightly before removing from the muffin pan.
5. Makes 12 muffins.

Note

• Because of the dairy content and low amount of sugar to act as a preservative, I like to store these corn muffins in an airtight container in the refrigerator. They keep well for up to 5 days. Best served reheated in the microwave for about 20 seconds.

Keywords:Cornbread, Eggless, Cornbread Muffins

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