Easy Vegan Cornbread
Simple, moist vegan cornbread. Dairy-free and egg-free.
Servings: 6 servings
Ingredients
- 2/3 cup cornmeal
- 1 cup all purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 teaspoons Ener-G egg replacer with 4 tablespoons of water (or egg replacer of choice equivalent to 2 eggs)
- 1/4 cup vegetable oil
- 1 cup creamed corn (or 1 8-9 oz can)
- 2/3 cup unsweetened oat milk (or other unsweetened milk alternative)
Instructions
- Preheat oven to 350 degrees and lightly grease a loaf pan
 with vegetable oil or vegan butter.
- In a large bowl add all of the dry ingredients. Stir well.
- Make your egg replacer in a small bowl by following the directions on the box. For the Ener-G brand just mix together the egg replacer and water in a small bowl. Add the egg replacer to the dry ingredients.
- Add the vegetable oil, creamed corn, and milk alternative to the dry ingredients as well. Stir until just combined.
- Pour into the prepared loaf pan and bake until a toothpick in the middle comes out clean, about 30-40 minutes.