Egg-free Cornbread

With the recent news of an egg allergy in our family I have been on the hunt for recipes without egg. This one is super helpful! You could also use soy milk instead of cow's milk for a vegan cornbread recipe.

1 box Jiffy corn muffin mix

1T olive oil

1T vinegar

1 cup milk, buttermilk, or soy milk

Mix wet ingredients. Add cornbread mix. Let sit for a few minutes and stir again. Pour into small greased pan. Bake at 400 for 25 minutes or until set and browned around edges.

This makes a moist cornbread. Sometimes we like the dryer, crispier kind so next time I think I'll try it in a cast iron cornbread mold so each piece would be crispier!