Easy Vegan Cornbread
Simple, moist vegan cornbread. Dairy-free and egg-free.
Servings: 6 servings
- 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)
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.