Best Eggless Mexican Cornbread Recipe

I have baked cornbread quite a few times and this was THE. BEST. EVER. I am not exaggerating. Cornbread is another Mexican cuisine essential, that goes great with the spicy Chili, which in the vegetarian version can be made with beans of your choice.

Make sure to bookmark this for your Vegetarian Mexican menu plan!

Especially if you are someone who has shied away from baking this because you don’t eat eggs, you are in for a pleasant surprise. My husband quit eating eggs a few years ago and I am constantly figuring out ways to turn out decent baked stuff with replacements for egg and yesterday I hit gold. Flaxseed which is one of the best sources of Omega-3 for a vegetarian. You can buy the seeds and powder the quantity required for each recipe in a coffee grinder / chutney jar of mixer.

For each egg to be replaced – use 1 tbsp flaxseed powder whisked into 3 tbsp of very hot water. You will get an emulsion like beaten eggs and use it at the stage of the recipe when it calls for eggs.

This was most perfect match for the chili and I must add that my toddler son loved this too – in fact he was making it extremely difficult for me to take a picture, by digging his tiny fingers into it!

Recipe for Eggless Cornbread

Serves 3-4

Loosely adapted fromAlton Brown’s Creamed Corn Cornbread recipe

In a large bowl, mix-

Best Eggless Mexican Cornbread Recipe

Cornbread is another Mexican favourite. Get the best ever recipe for Eggless Cornbread, sure to be loved by kids and adults alike.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 6 serving

Course: breads

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

• 1 cup cornmeal yellow (Makkai ka atta)
• 1/2 cup all purpose flour (Maida)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 tbsp sugar

In a medium bowl, whisk well-

• 1 cup buttermilk
• 2 tbsps flaxseed powder (whisked into hot water 6 tbsps)
• 1/2 cup milk

Extras

• 2 tbsps pickled jalapenos finely chopped ( or1tsps finely chopped green chillies)
• 2 tbsps coriander leaves finely chopped
• 1 tsp cumin seeds for garnish (optional, but gives a nice look to the bread)
• corn frozen kernels gives a nice sweet

Method

 

1. Preheat the oven at 200C.
2. Grease a loaf tin or line with tin foil.
3. Mix the wet ingredients into the dry - till just combined and stir in the jalapenos, coriander leaves and corn kernels. I added a few spoons of the brine from pickled jalapenos as I found the mix somewhat dry. This gave a big flavour boost to the bread.
4. Pour into greased loaf tin. Flatten lightly with wet fingers and bake for 20 minutes or until a tester comes out clean.
5. Let it rest for 15-20 minutes outside, before slicing.

Notes

Serve warm with chili. Recipe for chili posted here

Vegetarian chili made with black eyed peas and a Mexican Pizza

If you love Mexican food, this vegetarian Chili recipe is a good place to start. Serve with corn bread or stuff burritos, it's 100% YUM~
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