Egg free cornbread? Yeah….the cost of eggs has caused lots of people to look for ways to reinvent their favorite dishes. Cornbread is a staple in our home so finding a new way to make it was both scary and fun. I seriously was expecting something dry and crumbly. But it did not come out that way. Whew!
Popular egg substitutes include: Apple Sauce, Banana, Yogurt and AquaFaba–the liquid from a can of chickpeas.
Back In The Day, Egg Free Was Not A Thing
In my mother’s house, cornbread was on the side of every dish. It was like the cherry on an ice cream sundae. It was the star. We didn’t need a special holiday for that yummy yellow square to emerge from the oven. In all honesty, I grew up on Jiffy Cornbread Mix and wouldn’t accept anything else as a substitute. One egg and a little milk made magic in a bowl and by the time I was nine, I could bake a square of yummy by myself.
But egg free is another story. Baking without eggs requires a little bit of creativity but it can be done. In fact, it’s done all the time. Even though I didn’t grow up in an egg free kitchen, I can appreciate this vegan cornbread recipe. I can serve it for friends and family who are lactose intolerant or who just want a dairy free treat.
The Great Debate
Cornbread is another one of those soul food items that one could stake their reputation on. Like collard greens, if word got out that you could make a banging cornbread, you were a local celebrity. I grew up in the Bronx. I have met people from all over the world who have such strong opinions about how cornbread should look and taste.
Final Thoughts On Making Egg Free Cornbread
I make cornbread with square pans and round ones. The cast iron pan has been calling me. I am considering purchasing one so I can bake my egg free cornbread in it. I wonder if it will make a difference in how it bakes or how it tastes? This recipe calls for the use of a plant-based milk. That makes it completely dairy free. If you are avoiding eggs but using traditional milk, go for it. I also add bits of real corn. I just love that you get a little bit of corn in each bite.
There so many ways to remix your cornbread recipe. I’ve seen it made with honey, maple syrup, blueberries, cheddar cheese and bacon. Have fun making yours!
LA Dunn is a plant-based advocate. She used to eat sunflower seeds by the pound. She got in trouble when her 4th grade teacher found all the empty shells in her desk. She is having fun finding new ways to add fruits, grains and vegetables to her plate. She is also still a fan of sunflower seeds.
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Ingredients
- 1 1/4 Cup of Flour
- 1 Cup of Yellow Cornmeal
- 1 1/4 Cup of Plant Based Milk (Oat, Almond, Soy)
- 1/2 Cup of Sugar (Your Choice)
- 1 Tsp Salt
- 1 tbsp baking powder
- 2/3 Cup Coconut Oil
- 1 Cup of Sweet Corn
Instructions
- Preheat your oven to 375 degrees.
- Spray your cake pan and coat with flour.
- Add flour, cornmeal, milk, sugar, salt, baking powder, coconut oil,and corn to a medium sized bowl. Mix well.
- Carefully add your batter to the pan and bake for 30-40 minutes.
- You will need to use a knife or toothpick to check the center to see if it is fully cooked. Serve on the side of a great meal or enjoy as a snack.
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