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Easy Vegan Cornbread

Simple, moist vegan cornbread. Dairy-free and egg-free.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Servings: 6 servings
Author: Danielle Howard


  • 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.