Community Pick
Cornbread (Egg-Free/Vegan)
"My son is allergic to eggs, so I've tried many corn bread recipes that do not contain eggs. This is our favorite eggless corn bread recipe as it rises nicely and is very moist."
photo by Sonia R.
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
9
ingredients
- 1 cup cornmeal
- 1 1⁄4 cups flour
- 1⁄4 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄4 1 1/4 cups rice milk or 1 1/4 cups soymilk
- 1⁄2 cup olive oil or 1/2 cup vegetable oil
- 2 tablespoons white vinegar
- 1 tablespoon corn syrup
directions
- Preheat oven to 375 degrees.
- Grease an 8" or 9" square pan.
- Combine the dry ingredients--cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Stir in the wet ingredients--milk, oil, vinegar, and corn syrup.
- Pour batter into pan.
- Bake for 20 minutes or until the sides begin to pull away from the edge of the pan and wooden toothpick inserted in center comes out clean.
Questions & Replies
-
can honey replace the corn syrup -
If I use Sr cornmeal do I eliminate baking powder, soda and salt?
Reviews
-
I wanted a quick and easy cornbread recipe that didn't call for eggs since I'm out of like EVERYTHING and am making "garbage" chili tonight from leftovers. This recipe was easy enough and the cornbread looks and tastes okay. The bread itself is fluffy and airy. It did take longer than 20 minutes to bake the middle and could have used a little more salt but overall I'm pleased. -
-
Wow! I can't believe my tweets worked! I didn't have enough regular flour or baking soda, so I used 1/2 cup of self-rising flour and 1 cup coconut flour; didn't have any sugar or syrup, so i used 3/4 cup small MARSHMALLOWS and 1 tablespoon agave; used 1 1/2 cups coconut milk and Himalayan salt. great consistency, not crumbly or gritty!
-
-
This actually turned out great! I did make a couple tweeks- sub coconut flour because that’s what I had. Omitted sugar and corn syrup and used maple syrup instead. I was afraid it would be really crumbly but it actually came out quite nice. A little more gritty bc of the coconut flour but all in all great texture and flavor!!
-
I tweaked with sautaueonion and bellpepper in oil with cayiane pepper and raw maple syrup milk almond butter very good
-
So great! I was making cornbread dressing for my first vegan thanksgiving and this was delicious! We will do this cornbread again just for itself! Thanks!
see 14 more reviews
Tweaks
-
I substituted the corn syrup for clover honey and the white vinegar for apple cider vinegar and kept pretty much everything else in the recipe the same. I also used olive oil instead of vegetable oil.
-
HI EVERYONE, JUST JOINED IN STILL TO TRY THE RECEIPES THANKS -
This recipe made a great vegan cornbread by substituting the milk with creamed corn! Best vegan cornbread I’ve ever had
-
Substituted gluten free flour and baked longer until very cold brown.
-
I skipped the corn syrup, used whole wheat for the flour component, soaked the fine cornmeal in the soymilk for 2 hours, and added small cubes of cheddar cheese, a bunch of minced scallions, a large minced jalapeno, and about a cup of coarsely-chopped defrosted frozen corn. I thoroughly drained the latter 3 items folded in paper towels.
see 2 more tweaks
RECIPE SUBMITTED BY
My son is allergic to eggs, nuts, peanuts, and shellfish. In the name of baking good cakes, breads, and cookies, I've searched for and tried many recipes.
