Craving a delicious cornbread but short on eggs? This recipe delivers a perfectly moist and flavorful eggless corn cake, proving that you don't need eggs to achieve that classic crumbly texture. Whether you're avoiding eggs for dietary reasons, allergies, or simply ran out, this recipe provides a fantastic alternative without compromising on taste. We'll explore two simple methods – one using your oven and another utilizing a trusty pan on the stovetop – ensuring you can enjoy this comforting treat regardless of your cooking equipment.
This versatile recipe is perfect for breakfast, brunch, or a delightful side dish alongside your favorite meals. Get ready to experience the joy of a perfectly baked (or pan-fried!) corn cake without the fuss of egg-based recipes. Ready to dive into the step-by-step instructions and create your own delicious eggless corn cake? Let's get started!
Tools Needed
- Microwave
- Pan
- Mixing bowl
- Measuring cups
- Sieve
- Toothpick
- Brass stand (for pan method)
- Oven
Ingredients
- Flour: 2 cups
- Baking soda: 1 teaspoon
- Baking powder: 1 teaspoon
- Salt: 1 1/4 teaspoons
- Sugar: room temperature, amount not specified
- Butter/Oil: for tadka, amount not specified
- Milk: lukewarm, amount not specified
- Corn (for cake)
Step-by-Step Instructions
Step 1. Prepare the Batter
- Sift together flour, baking soda, baking powder, and salt.
- In a separate bowl, cream together room temperature sugar and butter/oil (tadka).
- Gradually add the sifted dry ingredients to the wet ingredients, mixing gently.
- Slowly incorporate lukewarm milk into the batter until you achieve a desired consistency.
Step 2. Microwave Cooking Method
- Transfer batter into a microwave-safe dish. Microwave on high for 10 minutes, then reduce power and cook for another 5-10 minutes, checking for doneness with a toothpick.
Step 3. Pan Cooking Method
- Place a brass stand in a pan, add batter on top, and cover. Cook on high flame for 10 minutes, then reduce heat and cook for another 5-10 minutes.
Step 4. Oven Baking Method
- Preheat oven to 170 degrees. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Ensure all ingredients are at room temperature for optimal results.
- Mix the batter either clockwise or counter-clockwise consistently.
- Adjust baking time based on your oven/microwave and desired doneness. Check with a toothpick.
Nutrition
- N/A
FAQs
1. Can I use a different type of flour?
Yes, you can experiment! All-purpose flour works best, but a blend with a little whole wheat or cornmeal can add flavor and texture.
2. How can I make this recipe vegan?
This recipe is already naturally vegan! Just ensure your other ingredients (like any added sweeteners or milk alternatives) are also vegan-friendly.
3. What if my corn cake is too dry?
Next time, try adding a tablespoon or two more of milk or your chosen milk alternative. You could also slightly reduce the baking time.
Enjoy your warm, delicious eggless corn cake! Whether you chose the oven or pan method, we hope you found this recipe quick, easy, and satisfying. Now go forth and enjoy this versatile treat – perfect for any time of day!