Eggless Dairy Free Cornbread
Satisfy your craving for comforting, homemade cornbread with this Eggless Dairy-Free Cornbread recipe—a perfect choice for vegans, those with dietary restrictions, or anyone seeking a lighter twist on the classic! Made with simple pantry staples like cornmeal, all-purpose flour, and a buttermilk substitute crafted from almond milk and apple cider vinegar, this cornbread is both fluffy and moist without the need for eggs or dairy. A touch of maple syrup adds natural sweetness, while a quick prep and bake time makes it an effortless addition to any meal. Serve it warm with a dollop of vegan butter, a drizzle of syrup, or pair it with hearty soups and stews for an irresistible and wholesome experience. Ideal for vegan baking enthusiasts and lovers of healthy comfort food, this cornbread is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 cup Cornmeal (fine or medium grind)
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk (or any non-dairy milk)
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Maple syrup (or agave nectar)
- 2 tablespoons Neutral vegetable oil (such as canola or sunflower)
- 2 tablespoons Sugar (optional, for additional sweetness)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease an 8-inch square or round baking dish, or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar (if using).
In a medium bowl, combine the almond milk and apple cider vinegar. Stir and let sit for 2-3 minutes. This will create a buttermilk-like mixture.
Add the maple syrup and oil to the almond milk mixture. Whisk together until fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or whisk until just combined. Be careful not to overmix, as this can make the cornbread dense.
Pour the batter into the prepared baking dish. Use a spatula to spread it evenly.
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.
Remove the cornbread from the oven and let it cool in the pan for 5-10 minutes before slicing and serving.
Serve warm on its own, or with a drizzle of vegan butter, maple syrup, or alongside your favorite soups and stews.
Nutrition Facts
Calories |
1373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3341 mg | 145% | |
| Total Carbohydrate | 246.3 g | 90% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 50.4 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 501 mg | 39% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 554 mg | 12% | |
*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.
