• 1½ Cups Yellow Corn Meal flour
  • ½ Cup sorghum Flour or Quinoa Flour
  • 1½ tsp. Ener-G Egg Replacer or OrgraN No Egg
  • 1 Tbs. Aluminum Free Baking Powder
  • ½ tsp. Sea Salt
  • ¼ Cup Olive Oil
  • 1/2 Cup Organic Raw Sugar, Honey or Agave
  • 2/3 Cup Soy Milk or Hemp Milk
  • 1/3 Cup yogurt of choice (soy or coconut)
  • ¾ Cup Fresh or Frozen Corn (optional)
  • ¼ small can Jalapeno peppers (optional)
  • 2 Tbs. Spring or Filtered Water

This vegan corn bread or muffin recipe is another egg-free, wheat free, dairy free vegan muffin. Perfect for breakfast or to serve with one of our delicious recipes!

Preheat oven to 350º

  1. In a bowl, mix flours, sugar, baking powder, and sea salt
  2. Make a well in the center of the dry ingredients
  3. Mix egg replacer with the water; whisk together with the oil
  4. Pour liquid into the well all at once
  5. Add milk and yogurt
  6. Stir  or use beater until the dry ingredients are moistened – the batter will be lumpy
  7. Stir in Corn and Jalapeno peppers
  8. Pour into a greased 13X9 pan
  9. Or for muffins, using an Ice Cream Scoop, spoon the batter into prepared muffin tins for uniformity of size
  10. This will fill each almost to the rim
  11. Bake for 20 – 25 minutes until lightly browned
  12. Remove bread from pan or muffins from muffin tin at once
  13. Serve hot or set on a rack to cool

If you prepare bread ahead of time, wrap them when still slightly warm in a kitchen towel to maintain a soft, fresh product.

Can be served with Butter, Agave and/or Soy Cream Cheese for a finishing touch.