Homemade Southern Cornbread?

July 26, 2013

Question by Martha: Homemade Southern Cornbread?
I am looking for recipe for cornbread with buttermilk with no eggs!!

Best answer:

Answer by indie
Cornbread (no egg)

* 1 1/2 cups soymilk
* 1 1/2 tablespoons vinegar
* 1 cup cornmeal
* 1 cup unbleached all-purpose flour or whole wheat pastry flour
* 2 tablespoons raw sugar or other artificial sweetener
* 3/4 teaspoon salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 2 tablespoons oil

1. Preheat oven to 425°F.
2. Combine soymilk and vinegar and let stand.
3. Mix dry ingredients in a large bowl.
4. Add the soymilk mixture and the oil, and stir until just blended.
5. Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.


# 2 cups Yellow Corn Meal
# 2 cups organic unbleached (but white) all purpose flour
# ½ cup Splenda
# 2 Tbs baking powder
# 2 tsp salt
# 2 cups 2% fat cultured buttermilk
# 2/3 cup vegetable (ie soybean) oil
# 3/4 cup water + 2 Tbs of Ener-G Egg Replacer whisked smooth (and strained)
# 1 regular can of cream styled corn
# 1 and a 1/2 cup of First Street “Process Cheese Cubes: Pepper Jack”

Pre-heat oven to 400 degrees, grease 13×9 inch baking pan.

Combine cornmeal, flour, Splenda, baking powder and salt in a large mixing bowl. Combine buttermilk, oil and egg replacer in a bowl, mix well. Add milk mixture, can of corn, cheese cubes to flour mixture. Stir just until blended (I use an Asian rice paddle). Dump into baking pan.

Bake 30 minutes or until wooden pick inserted into center comes out clean. (Splenda doesn’t brown that well).

Buttermilk Cornbread

1 cup yellow cornmeal
1 cup whole wheat flour
1/2 tablespoon salt
1 teaspoon .baking powder
1 tablespoon baking soda
1/2 cup unpacked brown sugar
1 cup water (or you may use soy milk)
1 tablespoon egg substitute (the powdered kind)
1/2 block water packed tofu, any variety is O.K.
1 tablespoon butter flavoring
4 tablespoon lemon juice


First I want to say that if you don’t have the water packed Tofu, you may use the boxed kind, using the entire package.

Preheat oven to 350 degrees. In an electric blender or food processor, blend all the liquid ingredients plus the powdered egg replacer until very well mixed. Let curdle for about 5 Mins.

In the mean time, combine all the dry ingredients. Now lightly stir in the liquid ingredients. Pour batter into a vegan greased 8×8-inch pan. Bake for about 25 Mins.

Serves: 6

*** I wasn’t sure if you wanted a ‘no egg’ recipe because you had no eggs or if there was an allergy issue. Anyway…you can use buttermilk instead of soy milk in this recipe.

Vegan Cornbread

2 cups cornmeal
1 cup unbleached all-purpose flour
2 teaspoon baking powder
1/3 cup canola oil
2 tablespoons maple syrup
2 cups soymilk
2 teaspoons apple cider vinegar
1/2 teaspoon salt

Preheat oven to 350, line a 9×13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.

In a medium bowl, wisk together the soymilk and the vinegar and set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, about 2 minutes.

Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.

What do you think? Answer below!

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