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Sliced cornbread in a skillet.

Eggless Cornbread

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 12 1x
  • Category: Side, Thanksgiving
  • Method: Bake
  • Cuisine: American


The easiest eggless cornbread recipe made with fresh corn kernels and simple, healthier ingredients! It has a moist tender crumb and is ready in 30 minutes.


  • 2 tablespoons unsalted butter or coconut oil
  • 1 1/4 cup plain yogurt*
  • 1/2 cup milk of choice
  • 3 tablespoons pure maple syrup or honey
  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon fresh rosemary, finely chopped (optional)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup corn kernels


  1. Preheat the oven to 350°F/ 180°C (160°C fan-forced) and grease a 10 inch cast iron skillet with butter. Then place it into the oven to warm up while preheating. If using a cake pan, skip this step*.
  2. In a large bowl, whisk together the yogurt, milk and maple syrup until smooth.
  3. Add flour, cornmeal, rosemary, baking powder and salt. Stir in corn.
  4. Pour batter to the skillet and bake in the oven for about 30-35 minutes (or until edges are golden).
  5. Slice and enjoy.


  • I used non-fat plain yogurt
  • Store leftover cornbread in an airtight container at room temp for a day, then refrigerate.
  • Freeze: cool completely, slice if you’d like, and freeze in airtight containers for up to 3 months. 


  • Serving Size: Per slice
  • Calories: 135 calories
  • Sugar: 5.6g
  • Fat: 3g
  • Carbohydrates: 23.7g
  • Fiber: 1.4g
  • Protein: 5.1g

Keywords: cornbread, eggless, egg free, corn, thanksgiving