Looking for the perfect dairy-free side dish? This Dairy-Free Cornbread is here to deliver! Whether you’re serving it alongside soups, stews, or a hearty salad, this cornbread recipe is both fluffy and flavorful, making it an ideal addition to any meal. It’s simple to prepare, moist, and perfectly sweet, striking the right balance between savory and slightly sweet.
Traditionally made with milk and butter, this cornbread recipe swaps those ingredients for plant-based alternatives, ensuring it’s vegan-friendly and free from dairy. With just a few pantry staples and a quick bake time, you can have this delicious, golden-brown cornbread on the table in no time.
Not only is this cornbread perfect for family dinners, but it also makes a great addition to holiday spreads, barbecues, or potlucks. It’s incredibly versatile and can easily be modified to fit your taste. You’ll love how easy it is to make and how moist and fluffy it turns out every time. Plus, you can enjoy it without worrying about dairy or animal products, making it a great option for those with dietary restrictions.
Why You Will Love Making This Recipe
This Dairy-Free Cornbread will quickly become a family favorite for several reasons. Here’s why you’ll love making it:
- Super Moist and Fluffy – Many dairy-free cornbread recipes can end up being dry or crumbly, but this one ensures a moist, fluffy texture that everyone will love. It’s soft on the inside and has a delicate, golden crust on the outside, giving you the perfect bite every time.
- Quick and Easy – This recipe requires just a few simple ingredients that you likely already have in your pantry. With minimal prep and bake time, you’ll have a delicious loaf of cornbread ready in under 30 minutes.
- Vegan and Dairy-Free – You don’t have to sacrifice flavor for dietary needs. This recipe is completely vegan and dairy-free, making it suitable for people with dairy allergies or those following a plant-based diet.
- Versatile – While this cornbread is perfect as a side dish, you can also enjoy it for breakfast with a bit of vegan butter or as a snack with jam or your favorite spread. It pairs well with soups, chili, roasted vegetables, or any dish that needs a comforting bread on the side.
- Family-Friendly – Whether you’re serving a crowd or making a small batch for yourself, this cornbread recipe is sure to please everyone. Its mild sweetness and soft texture make it a hit with kids, while the hint of cornmeal offers a rustic, homey flavor that adults will enjoy too.
- Perfect for Meal Prep – This cornbread keeps well, so you can make a batch in advance and enjoy it throughout the week. Store it in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar (or maple syrup for a more natural sweetener)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- 1/4 cup vegetable oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla extract
Equipment Used
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 8×8-inch baking dish (or similar)
- Spoon or spatula for mixing
- Oven
Directions & Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly grease your baking dish or line it with parchment paper to prevent the cornbread from sticking.
- Prepare Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Stir well to combine.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—some lumps are perfectly fine.
- Bake: Pour the batter into your prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cornbread cool for 5-10 minutes before slicing. Serve warm with vegan butter or your favorite spread.
Nutritional Information
Per Serving (1 slice):
- Calories: 180
- Protein: 3g
- Carbohydrates: 29g
- Fiber: 2g
- Sugars: 8g
- Fat: 7g
- Saturated Fat: 1g
- Sodium: 300mg
This Dairy-Free Cornbread provides a nice balance of carbohydrates and healthy fats from the oil. It’s also a good source of fiber thanks to the cornmeal and flour. While it’s a slightly sweetened recipe, you can reduce the sugar to make it less sweet if desired.
If you’d like to reduce the fat content, you can swap the vegetable oil for applesauce or another fruit puree. The recipe is naturally dairy-free, and the almond milk provides a creamy texture without any animal products.
Prep Time and Cook Time
- Prep time: 10 minutes
- Cook time: 20-25 minutes
- Total time: 30-35 minutes
Variations
- Add-ins: You can customize your cornbread by adding ingredients like jalapeños, vegan cheese, or corn kernels for extra texture and flavor.
- Herbs and Spices: Add a teaspoon of dried thyme, rosemary, or garlic powder to elevate the flavor.
- Less Sweet: If you prefer your cornbread savory, reduce the sugar or eliminate it entirely. You can add a pinch of salt for a more savory version.
Frequently Asked Questions
- Can I make this cornbread gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the baking powder and other ingredients are gluten-free as well. - How can I make this cornbread oil-free?
You can swap the vegetable oil for unsweetened applesauce or mashed bananas to reduce the fat content. The texture might be slightly different, but it will still be delicious. - Can I freeze this cornbread?
Absolutely! Let the cornbread cool completely, then wrap it in plastic wrap and store it in a freezer bag for up to 3 months. To reheat, simply thaw and warm in the oven. - Can I use a different plant-based milk?
Yes! You can use any plant-based milk like soy milk, oat milk, or coconut milk. Each milk variety will add a slightly different flavor, but they all work well in this recipe.
Pro Tips by Emma
- For extra fluffy cornbread, don’t overmix the batter. Stir just until the ingredients are combined.
- To make the cornbread even more moist, try adding a tablespoon of ground flaxseed mixed with water to the wet ingredients as a binder.
- If you prefer a crispier crust, bake the cornbread in a cast-iron skillet for a rustic touch.
Serving Suggestions
This Dairy-Free Cornbread pairs beautifully with a variety of dishes. Serve it alongside soups, chili, or vegan stews for a comforting meal. It also goes great with a fresh salad, roasted veggies, or BBQ. For an added treat, enjoy a slice with a spread of vegan butter and a drizzle of maple syrup for breakfast or a snack.
Dairy-Free Cornbread : Fluffy, Moist, and Perfect for Any Meal
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- 8x8-inch baking dish (or similar)
- Spoon or spatula for mixing
- Oven
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar or maple syrup for a more natural sweetener
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup almond milk or any plant-based milk
- 1/4 cup vegetable oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly grease your baking dish or line it with parchment paper to prevent the cornbread from sticking.
- Prepare Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Stir well to combine.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—some lumps are perfectly fine.
- Bake: Pour the batter into your prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cornbread cool for 5-10 minutes before slicing. Serve warm with vegan butter or your favorite spread.
Notes
To make the cornbread even more moist, try adding a tablespoon of ground flaxseed mixed with water to the wet ingredients as a binder.
If you prefer a crispier crust, bake the cornbread in a cast-iron skillet for a rustic touch.