I love a good cornbread fresh out of the cast iron skillet from time to time and today was one of those times. Problem was, by an unusual series of events, we did not have any eggs in the house. Please save the ribbing. I know. Moving on. So we wanted cornbread, but no eggs. What to do? To the interwebs! A few minutes later I had what appeared to be workable, and more importantly, edible, a recipe for cornbread that did not call for eggs and we decided to give it a shot. What happened next…a cornbread that was crispy, light and fluffy, and full of flavor…impressed me so much that I wanted to share this easy recipe with you.
Here’s the recipe:
1 cup yellow (I used white) cornmeal
1 cup all-purpose flour
2 to 4 tablespoons sugar (I used 2 TBS)
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (I used BUTTERMILK)
1/4 cup yogurt (I used greek yogurt because it’s what I had on hand)
1/4 cup oil
1. Preheat the oven to 425 degrees
2. Mix all the dry ingredients in a large mixing bowl.
3. Add all the wet ingredients.
4. Mix until fairly smooth, about a minute.
5. Pour into a greased baking pan and bake for 20 – 25 minutes. (I set my timer for 25 minutes)
This was our finished product.
As I said earlier, this cornbread turned out great, and we loved it. It wasn’t dry but was crispy, light and fluffy, and full of flavor. I really can’t recommend it highly enough. If you choose to give it a try, I hope you enjoy it as much as we did.