Why you’ll love this dairy free cornbread
I’ve always had a thing for cornbread, and lately I’ve been craving it constantly. The other night when I made us some chili, cornbread immediately popped into my brain, but we didn’t have any dairy free butter on hand.
So, I decided to use olive oil instead. It’s the perfect fat for this recipe and makes the process even simpler since you only need a whisk and a bowl. The cornbread was literally in the oven 10 minutes later.
Plus, it’s so versatile. Serve it alongside chili, soup, or barbecue, or enjoy it warm with dairy free butter and honey.
More dairy free side dishes: dairy free scalloped potatoes / dairy free garlic naan bread / dairy free green bean casserole
Ingredient notes:
- Dairy free milk – We normally use unsweetened oat milk for baking, but any dairy free milk that is unsweetened and plain will do. Canned coconut milk is probably bit too thick for this, but will work in a pinch.
- Egg – You’ll need one large egg. To make this recipe vegan, substitute 1/4 cup unsweetened applesauce for the egg.
- Olive oil – This is our butter swap, but you can also use melted dairy free butter or another liquid oil.
- Cornmeal – I normally use yellow cornmeal for this recipe, but you can use whichever you prefer.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Don’t over mix the batter. Over-mixing can make the cornbread tough. Make sure you only stir the ingredients until they are just combined and mostly smooth. It’s ok if there are some small lumps!
- Make it ahead. You can make the cornbread up to 2 days in advance and store it well covered in the refrigerator. Reheat before serving.
- Test for doneness. The cornbread is done when an inserted toothpick comes out clean and the top is lightly golden.
- Freeze for later. Once cooled completely, cut into serving pieces and wrap individually in plastic wrap. Freeze for up to 2 months.
Frequently asked questions
Yes, absolutely! I recommend avoiding the flavored ones and sticking with unsweetened, but if you want to use your favorite nondairy milk in this recipe, go for it. Then, you won’t feel like you’re wasting the rest of the carton after only taking out a small amount for this recipe.
Yes! After your cornbread has cooled completely, cut them into serving pieces and individually wrap in plastic wrap before placing in the freezer for up to 2 months. thaw, reheat and enjoy!
Making and baking it up to two days in advance and keeping it stored in the fridge is a great idea for reducing time in the kitchen on a busy day. Simply make sure that the cornbread is well covered so that it doesn’t dry out.
Yes. By filling up your muffin tin to about half to 2/3rds full, and baking you can reduce the baking time and get nice cornbread muffins to enjoy. Bake for about 12-15 minutes and then test for doneness, adding more time if necessary.
More dairy free recipes you’ll love: vegan oatmeal cookies / easy drop biscuits / cornbread pancakes with cinnamon syrup / dairy free white chicken chili
Try it in a cast iron skillet!
Preheat a 10-inch cast iron skillet in the oven while it comes to temperature. Then, grease it with a little extra olive oil and add the batter and bake for 25 – 30 minutes. The hot pan gives the cornbread a crispier, golden crust on the bottom.
Dairy Free Cornbread
Ingredients
- 1 ½ cups cornmeal, 250g
- ½ cup all-purpose flour, 60g
- 6 tablespoons sugar, 75g
- 2 teaspoons baking powder
- ½ teaspoon coarse salt
- 1 ¼ cups unsweetened, plain dairy free milk
- ¼ cup olive oil
- 1 large egg, or 1/4 cup unsweetened applesauce
Instructions
- Mise en place. Preheat oven to 375°F (190°C). Grease an 8-inch square baking pan or line it with parchment paper. Then, measure all of your ingredients before you begin.
- Mix the dry ingredients. Add the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk until the ingredients are evenly distributed.
- Add the wet ingredients. Create a small well in the center of the dry ingredients. Add the egg, milk and olive oil and stir until combined. Be careful not to over mix. The batter will not be completely smooth.
- Bake the cornbread. Transfer the batter to your prepared baking dish and bake for 25 – 30 minutes, or until an inserted toothpick comes out clean and the top is lightly golden.
- Cool and serve. Allow the cornbread to cool for 5 – 10 minutes before slicing and serving. Serve warm with dairy free butter and honey if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Hello! Did this recipe used to be vegan? I could have sworn it was because we used to make it for our allergy kiddo. Could you remind me what there’s substitute was?
Thanks!
Yes. I switched it to make it easier for my dairy free specific audience, but the original substitute is listed in the ingredient notes in the post (1/4 cup applesauce).
Love this recipe!! It is so easy… we make it all the time as a side!!