In Good FlavorEggless Cornbread is slightly sweet and tender, with little kernels of tender corn. It’s so easy to assemble 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!
I focused on the kitchen’s warmth inside to get my mind off the winter wonderland outside. This time, I’m making 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 came up with a recipe that yields a moist product with a little bit of sweetness, exactly how I like my cornbread.
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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.
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Eggless Cornbread
Description
Eggless Cornbread is slightly sweet and tender, with little kernels of tender corn. It’s so easy to assemble 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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