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Eggless Corn bread


Originally a recipe developed to save on eggs during World War One, this recipe serves as a useful find for those unable to consume eggs or who simply do not like them. To make this recipe suitable for vegans, use soy milk or another plant based milk option and a vegan margarine or olive oil.

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Rate this recipe 3.8/5 (104 Votes)


  • 1 cup cornmeal
  • 1/2 cup bread flour
  • 3 tablespoons molasses
  • 1 cup milk
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 2 tablespoons butter, margarine or oil


Preparation time 5mins
Cooking time 25mins
Adapted from


Step 1

Beat all of the ingredients together thoroughly.

Pour mixture into muffin pans.

Bake in a moderate oven (350°F to 375°F) for 20 minutes.

Remove from oven and allow to cool on a wire cake rack.

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