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–+ servings
Dairy-free Cornbread with honey drizzled over the top

Dairy-free Cornbread (sweet, ultra fluffy, awesome texture!)

Author Erin Dooner
Course Side Dish
Cuisine American
Servings 24
Prep Time 20 minutes
Cook Time 23 minutes
This dairy-free cornbread is soft, sweet and easy to make. This recipe is perfect for Thanksgiving, with vegan and gluten-free options.

Ingredients

Wet ingredients:

  • 2 cups (480 ml) dairy-free milk of choice see notes
  • 4 teaspoons apple cider vinegar or white vinegar, or lemon juice
  • 2/3 cup (150 grams) neutral-tasting oil like canola, grapeseed, vegetable oil or refined coconut oil, see notes
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs 50 grams each out of shell, room temperature; or 2 chia eggs for vegan, see notes
  • 2 teaspoons vanilla extract

Dry ingredients:

  • 1 1/3 cup (176 grams) cornmeal for GF, make sure your cornmeal is GF
  • 2 2/3 cups (368 grams) flour see notes
  • 1 1/2 teaspoons salt
  • 1 tablespoon + 2 teaspoons baking powder
  • 1 teaspoon baking soda

Instructions

  • Preheat the oven to 350 °F (175 °C) and line a 9"x13" pan with a piece of parchment paper. If making muffins, line pans with 24 muffin liners.
  • Pour the milk into a large mixing bowl, add the apple cider vinegar, and give it a few stirs. Let it sit for 5 minutes. This is to create homemade dairy-free buttermilk. It's okay if it curdles and it's also okay if it doesn't curdle.
    2 cups (480 ml) dairy-free milk of choice, 4 teaspoons apple cider vinegar
  • To the milk mixture, add the melted and still warm coconut oil, sugar, room temperature egg, and vanilla and stir until well combined.
    2/3 cup (150 grams) neutral-tasting oil, 1 cup (200 grams) granulated sugar, 2 large eggs, 2 teaspoons vanilla extract
  • In a medium mixing bowl, stir together all the dry ingredients. Add the dry mixture to the wet and stir just until combined.
    1 1/3 cup (176 grams) cornmeal, 2 2/3 cups (368 grams) flour, 1 1/2 teaspoons salt, 1 tablespoon + 2 teaspoons baking powder, 1 teaspoon baking soda
  • Pour into the prepared pan or muffin pans (fill them 2/3 full). Bake the bread for 23 minutes or muffins for 12-16 minutes. The edges should be very lightly browned and the top should feel firm. The toothpick test doesn't really work well with this bread. I recommend using a small fork to dig into the center just a bit to make sure it's fully done.
  • Let the bread cool completely in the pan. If making muffins, let sit for 5 minutes then turn out onto a wire rack to cool completely.
  • Cover the cooled bread / muffins. Can be kept at room temperature for 4 days or refrigerated for 6. They freeze great. I recommend reheating them a little before serving for the best, fluffy texture.

Notes

  • Use whatever dairy-free milk you'd like. I don't recommend using canned coconut milk as this is much thicker than regular milk. If you want to use that, I'd recommend using 50% canned coconut milk + 50% water to thin it down.
  • If using coconut oil, it should be melted and still warm so that it doesn't harden when it's added it to the rest of the ingredients. It's also better to warm up your milk, as well.
  • To make the 2 chia eggs for the recipe, mix 2 tablespoons ground chia seeds with 6 tablespoons of water. Mix for a few seconds until gloopy like an egg.
  • You can use all-purpose flour, white whole wheat flour or for a GF version, use Bob's Red Mill Gluten-Free 1-to-1 Baking Flour.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 181kcalCarbohydrates: 26gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 14mgSodium: 333mgPotassium: 50mgFiber: 1gSugar: 9gVitamin A: 20IUCalcium: 90mgIron: 1mgNet Carbs: 25
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