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This Cornbread is made without eggs! It’s full of jalapeño and cheddar in every bite, comes together in less than 30 minutes and it’s delicious.
Table of Contents
Why Make Jalapeño Cheddar Cornbread Without Egg
This cornbread is hands down easy to make. It’s made with staple ingredients. Cornbread is, especially this one is great with my Turkey Chili or my Crockpot Enchiladas.
This cornbread is customizable. You can leave the jalapeños out or both the cheddar and jalapeño. You can add Blueberries or other fruit to make it sweeter. The options are endless! You can also try my Vegan Blueberry Cornbread, it’s just as delicious.
Ingredients Needed
Cornmeal. this is a main ingredient for the recipe. It adds a gritty cornbread texture that the bread is famous for.
Jalapeños. I love fresh chopped jalapeños in this cornbread.
Milk. Use any milk of choice, whole milk, 2% milk or you can also make this dairy free by using unsweetened almond milk or other nut milk.
Oil. Use canola oil or avocado oil for this recipe.
All other ingredients and measurements can be found in the recipe card below.
Recipe Variations & Substitutions
All Purpose Flour. If you want to make this Gluten Free, use All Purpose Gluten Free Powder. I have not and do not suggest any other flours for gluten free options.
Oil. Olive Oil will also work as a substitute.
Cheddar Cheese. Make this dairy free by using dairy free cheese. You can also sub cheddar for pepper jack or other cheese of choice.
How To Make This Recipe
Step One. Preheat oven to 400º. Add flour, baking powder, salt, corn meal, sugar to large bowl. Whisk it together well. Add in the oil in the center of the dry ingredients bowl, make a little hole and pour the oil there, mix well. Fold in chopped jalapeño and shredded cheddar. Keep a few jalapeños and 1/4 cup of cheese to the side (for topping).
Step Two. Batter should be thick, add it to to an 8×8 or 9×9 parchment lined or well greased baking dish. Add the additional jalapeños to the top. Bake for about 15-20 minutes, pull the bread out and add the reserved cheese to the top feel free to add a little extra if desired. Pop the cornbread back into the oven and bake for another 3-5 minutes or until the cheese is melted and bubbling on top. Be sure the bread is baked through by sticking a toothpick through the center, it should come out clean.
Step Three. Let the bread sit for 5-10 minutes so it can set. Slice into squares and enjoy!
Recipe FAQs
Yes! Make this cornbread vegan by using vegan cheese or skip the cheese all together.
Substitute the all purpose flour with a Gluten Free All Purpose blend of flour. I do not suggest using other gluten free flours.
Yes! make this bread ahead of time. Simple pop it into the oven on low heat to reheat it if desired.
Recipe Tips
Don’t Over mix: Mix the batter until just combined to avoid over mixing, which can lead to a dense texture and lose its fluffiness.
Check for Doneness: Use the toothpick test to check for doneness. Insert a toothpick into the center of the cornbread, and if it comes out clean or with a few moist crumbs (not wet batter), it’s done.
Sharp Cheddar Cheese: Use a good-quality sharp cheddar cheese for a more pronounced flavor. Grate it yourself for better melting and distribution.
Recipe Pairings
This cornbread without eggs goes with so many great dishes. You can bring it to a bbq, have it with a warm bowl of chili, pair it with Zuppa Toscana or just enjoy as a snack throughout the day.
Other Side Recipes To Enjoy
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Jalapeno Cheddar Cornbread Without Eggs
Equipment
- 8×8 baking dish
- parchment paper
- mixing bowls
Ingredients
- 1 cup all purpose flour , *see notes
- 1 cup yellow cornmeal
- 1 cup sugar
- 1 tsp baking powder
- ½ tsp salt
- 1¼ cup whole milk , *see notes
- ⅓ cup canola oil , or avocado oil
- 2 Jalapeños, seeds discarded, chopped
- 1 Jalapeño, sliced , for garnish topping
- ½ cup cheddar, shredded, to mix into the bread
- ¼ cup cheddar, shredded, this one is for garnishing the bread
Instructions
- Preheat oven to 400º. Add flour, baking powder, salt, corn meal, sugar to large bowl. Whisk it together well. Add in the oil in the center of the dry ingredients bowl, make a little hole and pour the oil there, mix well. Fold in chopped jalapeño and shredded cheddar. Keep a few jalapeños and 1/4 cup of cheese to the side (for topping).
- Batter should be thick, add it to to an 8×8 or 9×9 parchment lined or well greased baking dish. Add the additional jalapeños to the top. Bake for about 15-20 minutes, pull the bread out and add the reserved cheese to the top feel free to add a little extra if desired. Pop the cornbread back into the oven and bake for another 3-5 minutes or until the cheese is melted and bubbling on top. Be sure the bread is baked through by sticking a toothpick through the center, it should come out clean.
- Let the bread sit for 5-10 minutes so it can set. Slice into squares and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
