Cornbread Dairy Free
Light, fluffy, and completely dairy-free, this vegan cornbread is a deliciously easy recipe that doesn’t skimp on flavor. Made with pantry staples like cornmeal, all-purpose flour, and a touch of sweetness from unsweetened applesauce, this plant-based cornbread uses almond milk mixed with apple cider vinegar to create a vegan "buttermilk" for an irresistibly moist texture. With just 10 minutes of prep and a golden bake time of 20 minutes, it’s the perfect quick bread for pairing with hearty chili, summer BBQs, or your favorite soup. Whether you’re dairy-free, vegan, or simply love a tender homemade cornbread, this recipe is sure to become a new family favorite.
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.25 cup Sugar
- 1 cup Unsweetened almond milk (or any plant-based milk)
- 1 teaspoon Apple cider vinegar
- 0.25 cup Neutral oil (such as vegetable or avocado oil)
- 0.25 cup Unsweetened applesauce
Instructions
Preheat your oven to 400°F (200°C) and lightly grease an 8x8-inch (20x20 cm) baking dish or line it with parchment paper.
In a medium-sized mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar until fully combined.
In a separate small bowl or measuring cup, mix the unsweetened almond milk with the apple cider vinegar. Let it sit for 2-3 minutes. This step creates a vegan 'buttermilk'.
Add the oil, applesauce, and prepared 'buttermilk' mixture to the dry ingredients. Stir gently until just combined. Do not overmix, as this can make the cornbread dense.
Pour the batter into the prepared baking dish and smooth out the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Remove the cornbread from the oven and let it cool in the pan for 10 minutes before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2715 mg | 118% | |
| Total Carbohydrate | 314.5 g | 114% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 57.1 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 474 mg | 36% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 623 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
