Cornbread – egg-free

I’ve never made, or even tasted, cornbread before. It seems to be specifically American. I had some polenta powder in the cupboard (corn meal) so thought I’d give it a whirl and looked for some recipes. That’s when I found most of them called for eggs. Which is fine for me but not my daughter so time to look a bit harder.

I couldn’t find a recipe for egg free cornbread that was in measurements I can follow so I made my own using the normal substitutions for egg; white vinegar and a bit more non-dairy milk.

I also used self-raising flour for the lift. All the American recipes use plain flour and baking soda but as that’s already in self-raising flour I skipped it.

I served this with linguine, steamed chicken breast, my basic tomato sauce and some roasted pointed peppers mixed into the sauce.

To roast the peppers: Cut the peppers into chunks and coat in olive oil. Add a little salt and pepper then roast at 180°C fan for 20 minutes.

As for cornbread, it’s more like a cake than a bread. Too sweet for a side to a main. I think i’ll leave out the syrup next time, the corn makes it sweet enough already.

Serves: 8


  • 185g corn meal/polenta
  • 200g self-raising flour
  • 50g sugar
  • 0.5 tsp salt
  • 290ml soya milk
  • 110ml olive oil
  • 1 tbsp white vinegar
  • 1 tbsp golden syrup (or corn syrup)
  • 20g Flora Buttery (vegan margarine)


  • Put the oven on 190°C (180°C fan/gas mark 5).
  • Grease a tin with the margarine. I used an oblong tin 28cm x 17cm.
  • Put the dry ingredients into a bowl and mix.
  • Add the wet ingredients and mix vigorously until you have a thick batter.
  • Scrape the batter into the greased tin and spread out as evenly as you can.
  • Bake for 20 minutes. Check the middle with a skewer and if it comes out clean, it’s done.

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