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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.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course breads
Cuisine Mexican
Servings 6 serving


  • 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


  • 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


  • Preheat the oven at 200C.
  • Grease a loaf tin or line with tin foil.
  • 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.
  • Pour into greased loaf tin. Flatten lightly with wet fingers and bake for 20 minutes or until a tester comes out clean.
  • Let it rest for 15-20 minutes outside, before slicing.


Serve warm with chili. Recipe for chili posted here
Vegetarian chili made with black eyed peas and a Mexican Pizza