This is our vegan take on a simple and classic cornbread recipe. We recommend serving with butter and pairing with a bean soup.


•  1 1/4 cup white flour
•  3/4 cup yellow corn meal
•  1/4 cup sugar
•  2 teaspoons baking powder
•  1/2 teaspoon salt
•  1 cup oat milk
•  1/4 cup olive oil
•  1 serving of egg replacer. I use Bob's Red Mill.


  1. Preheat oven to 400 F.
  2. Prepare the egg replacer as instructed, then add all ingredients to a standup mixer or mix by hand.
  3. Using either a cupcake tins or a small 6x6 dish, oil with a cloth and pour in the mixture.
  4. Bake for 15-20 minute or until browning occurs on the top.