No-Egg Cornbread Recipe: Soft and Moist
For those allergic to wheat, eggs, and dairy and thus unable to eat certain breads, what alternatives are there? Today, I whipped up a no-egg cornbread with pure cornmeal. It's delightfully sweet, fragrant, and fluffy.
0 Comments
Who Is This No Egg Cornbread Suitable For?
This no egg cornbread is perfect for vegetarians avoiding eggs, individuals with lactose intolerance, and those eager to explore healthier recipes.
It has no dairy products and doesn't call for eggs, making it adaptable to various dietary limitations.
Necessary Tools for This Recipe
Mixing bowl: Employed to blend cornmeal and water into a batter.
Non-stick pan: Utilized in the scalded flour technique to make the batter softer.
Stirring utensils: Such as chopsticks, a hand-held egg whisk, or an electric mixer, to stir the batter.
Oven: Used to bake the bread until it's gloriously golden and crunchy.
Bread pan: Holds the batter and gives the bread its shape.
Spray bottle: Sprays the bread's surface to maintain moisture and encourage fermentation.
Cooling rack: For cooling the baked bread to prevent a soggy bottom.
Is This Cornbread Sweet or Savory?
It tends towards a savory note as not much sugar is added.
Feel free to add more sweet or savory seasonings according to your preference. For instance, boost the sugar or add extra salt and spices to tailor the flavor.
Can I Use Coarse Cornmeal If I Don't Have Fine Cornmeal?
Sure, it's fine to use coarse cornmeal when you're out of fine cornmeal. But be aware, the bread might end up with a coarser texture.
To refine the texture, you could think about grinding the coarse cornmeal slightly for a silkier consistency.
INGREDIENTS
MAIN INGREDIENTS
- 200g fine cornmeal
- An appropriate amount of chopped nuts (such as chopped walnuts, almond slices, etc.)
- 15g sugar
- 2g salt
- 15g corn oil
- 5g yeast
DIRECTIONS
STEP 1
Pour 200g of fine cornmeal into a bowl, add 220g of clear water, and stir evenly until a batter without lumps is formed.
STEP 2
Take a non-stick pan, turn on the low heat, pour one-third of the batter into the pan, and keep stirring with a spatula until the batter becomes thick and sticky. This step helps improve the taste and softness of the bread.
STEP 3
Quickly pour the scalded batter back into the original batter bowl and stir evenly while it's still hot.
STEP 4
Wait until the batter cools down a bit (to avoid killing the yeast with high heat), then add 15g of sugar, 2g of salt, 15g of corn oil, and 5g of dry yeast. Continue to stir evenly to ensure all ingredients are fully combined.
STEP 5
Pour the batter into the prepared mold. Gently spray a layer of water on the surface with a spray bottle to keep the surface of the bread moist and promote fermentation.
STEP 6
Place the mold in an oven preheated and then with the heating function turned off (or in a warm place). Cover it with a damp cloth or close the oven door, and let the batter ferment for 1 hour until its volume expands significantly, reaching about eight-tenths full of the mold.
STEP 7
After fermentation is completed, take out the mold and evenly sprinkle the favorite chopped nuts on the surface of the batter to add flavor and texture.
STEP 8
Preheat the oven to 180°C. Place the mold with the batter in the middle layer of the oven and bake for 45 minutes, or until the surface of the bread turns golden brown and when a toothpick is inserted into the center and pulled out, there is no wet batter.
STEP 9
Take out the baked cornbread, place it on a baking rack to cool for a while, then slice it and enjoy.
Note: Pure cornbread will harden after cooling. Before eating, you can put it back in the oven and heat it at a low temperature of 150°C for a few minutes to make it soft again, or toast it slightly in a toaster after slicing.
More Recipes Worth Trying
Oatmeal Sandwich Cookies: Sweet & Chewy Treats
Crispy and Fluffy Air Fryer Crescent Rolls
Why add water instead of milk to the batter?
This bread has an eggless recipe. Using water can keep it a lighter texture. If you use milk, the texture of the bread may be more compact. Water helps keep the bread soft, especially for bread without dairy products, which is more suitable.
Recipe Tips
1. Don't overlook the scalding step: Scalding the flour is a crucial step to improve the softness of the bread. Don't skip this step, as it can help the bread be more light and avoid the baked bread from being too dense.
2. Ensure the batter is at the right temperature: When adding yeast, let the batter cool down to a warm state (about 38 - 40°C) to avoid killing the yeast directly with high heat and affecting the fermentation effect.
3. Spray water to keep it moist: Spray a layer of water on the surface of the batter during fermentation and baking. This can keep the bread moist and help form a soft crust during the baking process. This step is very important to prevent the bread from drying out and cracking on the surface.
4. Keep it moist during fermentation: It's best to cover the batter with a damp cloth or close the oven door during fermentation to avoid the surface of the batter from cracking due to too fast air circulation and affecting the fermentation effect.
5. For easy demolding and to prevent sticking, put a piece of baking paper at the bottom of the bread mold or evenly coat the inner wall of the mold with a layer of oil. This makes it easier to take out the baked bread, and the surface is more complete and beautiful.
6. What if the batter is too thick? If you find the batter too thick when stirring, add an appropriate amount of water until it reaches a smoother state. But make sure not to add too much water to avoid affecting the fermentation and the final structure of the bread.
Serving Suggestions
Cornbread can be paired with milk, jam, or butter as a breakfast or afternoon tea, making the taste more rich. It can also be served as a side bread with soup or salad to add texture and nutrition to the meal.
Recipe Variations
Add dried fruits: To add sweetness and texture, you can add dried fruits such as raisins and dried cranberries to the batter to enhance the flavor.
Add spices: If you like bread with a bit of aroma, you can add a small amount of cinnamon powder or vanilla extract to give the cornbread a more unique flavor.
Make it a sweeter version: If you prefer a sweeter bread, you can increase the amount of sugar appropriately or sprinkle some powdered sugar after baking.
How to Store
After it has completely cooled down, put the cornbread into a sealed plastic bag or storage container. Press out the air and seal it well. Store it in a cool, dry place. Generally, it can be stored for 2 - 3 days. If you want to store it for a longer time, put the sealed bread in the refrigerator's refrigerating compartment, where it can be stored for about a week. Before eating, you can let it return to room temperature or bake it slightly in the oven to restore its soft texture.
Recipe analyzer
- Recipes: No-Egg Cornbread Recipe: Soft and Moist
- Main Ingredients:6
- Servings per recipe:1
- Servings size:242 g
-
Energy (calories)：969 kcal
-
Protein：16.47 g
-
Fat：21.04 g
Why gray?
-
Carbohydrates：175.96 g
-
Protein: 6%58 kcal
-
Fat: 19%183 kcal
-
Carbohydrates: 75%728 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
0 REVIEWS