This dairy free cornbread is tender and fluffy, with just the right amount of sweetness. Made with olive oil instead of butter, this one-bowl recipe comes together in no time and pairs perfectly with chili, barbecue or even breakfast.
- 1 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups unsweetened dairy free milk
- 2 tablespoons extra virgin olive oil
- 1 large egg (or 1/4 cup unsweetened applesauce)
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 30-35 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.
Calories: 212kcal Carbohydrates: 34g Protein: 5g Fat: 6g Trans Fat: 0.003g Cholesterol: 23mg Sodium: 424mg Fiber: 3g Sugar: 7g