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–+ servings
Cornbread no eggs with orange cloth

Easy Cornbead No Eggs

KeyVion Miller RDN, LD/N
A moist cornbread no eggs recipe that isn't just for vegans. It's suitable for anyone with an egg allergy. Or maybe you just ran out of eggs!
4 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American, Soul Food, Southern
Servings 8 servings

Equipment

1 baking dish use a 9x9 inch square dish or 8x8 inch round dish
1 whisk

Ingredients
  

  • 1.5 cup cornmeal
  • ½ cup all-purpose flour
  • ¼ cup oil
  • 1.25 cup milk
  • 2 tablespoon white sugar

For egg replacer

  • 1 teaspoon baking powder
  • 1.5 tablespoon oil
  • 1.5 tablespoon water

Instructions
 

  • Preheat the oven to 400F. Combine ingredients to make the egg replacer and set aside. In a large bowl, mix together dry ingredients. In a separate small bowl, mix together wet ingredients with a whisk. Before adding egg replacer, mix it again and then add to wet ingredients.
  • Add wet to dry ingredients and mix until combined. Pour batter into a greased dish of your choice (square baking dish, round dish) and bake for 25-30 minutes until golden.
  • Let it cool for 10 minutes before slicing and serving.

Notes

Oil
  • You may use avocado or coconut oil for this recipe
Cast iron pan
  • Using a cast iron pan for this recipe will make a thinner cornbread. For thicker pieces of cornbread use a square or round baking dish. 
Serving size
  • The number of slices vary based on the type of dish you use and how you cut it. A round pan will give 8 slices. A square pan will can give 9 or more pieces. 
 

Nutrition

Serving: 1slice
Keyword cornbread no eggs, vegan cornbread
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