Dairy-free cornbread is such a comforting baked good. It’s hearty and satisfying with fall chili, on Thanksgiving menus, or even served for summer picnics. Plus, it’s very easy to whip up, and can be customized to suit your meal and your tastes. You can jazz it up with diced jalapenos, red peppers, corn kernels, or herbs. Nonetheless, it’s delicious as is, with buttery spread, honey, or made into a cornbread stuffing.
Special Diet Notes: Golden Dairy-Free Cornbread
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian.
For gluten-free, dairy-free cornbread, you can swap your favorite baking gluten-free flour blend for the all-purpose flour. I’ve made similar dairy-free cornbread recipes with gluten-free flour and they work quite well.
For egg-free, dairy-free cornbread, you can use your favorite egg substitute. Aquafaba or powdered egg replacer tend to be the most seamless vegan options in recipes like this. However, I’ve seen wonderful, moist vegan cornbread recipes that use a generous 1/3 cup applesauce or pumpkin puree in place of the 2 eggs. Please note that swapping out both the eggs and the gluten would more dramatically affect the results and may need more adjustments.
If you prefer to use a more natural sweetener, you can swap 1/3 cup honey or agave nectar for the sugar, but stir it in with the wet ingredients instead of the dry.
- 1½ cups non-GMO yellow cornmeal
- 1½ cups all-purpose flour or whole wheat pastry flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1½ cups unsweetened dairy-free milk beverage
- ½ cup non-GMO corn oil (or your baking oil of choice)
- 2 large eggs
- Preheat your oven to 400ºF and grease an 8x11-inch or 9x9-inch baking dish
- Place the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.
- In a separate bowl, whisk together the milk beverage, oil, and eggs.
- Pour the egg mixture into the cornmeal mixture, and stir until just combined. Pour the batter into the prepared baking dish.
- Bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 25 to 30 minutes.
More Corny Sides
4-Ingredient Dairy-Free Corn Pudding (nut-free & optionally soy-free)
Blueberry Cornbread Loaves w/ Blueberry Butter (optionally gluten-free, nut-free & soy-free)
Creamy Golden Corn Soup (vegan, gluten-free & allergy-friendly)
13 Comments
Hi. This looks amazing and the reviews are so encouraging I am going to try this today. Only thing I wanted to know is: Can I use water or something else instead of a non-dairy-free milk?
Hi Michelle, milk beverage does add more body to the recipe. Water will work, but it may be a little dryer. You could also try light coconut milk!
I’ve made this recipe three times and each time it gets better. My go-to cornbread recipe now. I used unflavored soy milk and the standard Betty Crocker boxed all-purpose GF rice flour blend and it comes out perfect. I mean SERIOUSLY delicious.
Thanks for the great recipe!
Awesome! So glad it’s working gluten-free for you too!
I tried this recipe because I only had Almond Milk and I didn’t want to go to the store to buy buttermilk. To my surprise, this cornbread was AMAZING!!! I made muffins and they cooked up wonderfully and beautifully. They were crunchy on the outside and very moist on the inside. This recipe is definitely a keeper!!! Chances are, this will be my “go to” cornbread recipe going forward. Thanks so much for sharing!!
That’s wonderful! Glad the recipe is working out so well for you LaShaen.
Looks great! Would you recommend using brown sugar or white sugar?
It isn’t traditional, but I bet it would be delicious!
Seriously this looks so good!!
I have recently needed to switch to a dairy free diet. I am nervous about making dairy free recipes as they don’t turn out as good as the recipes with milk. However, this cornbread was fantastic. My husband loved it and he was a bit skeptical because my usual cornbread recipe using milk is soo good. I used cashew milk and it was great. Moist and could not tell that I used cashew milk instead of regular dairy milk. Would make again.
So glad you enjoyed the recipe Shaylene! Cheers to many more fabulous dairy-free recipes 🙂
I was nervous about the recipe. I recently switched to dairy free and all of my dairy free baked goods have been subpar. This recipe was AMAZING! Even better than my go to buttermilk version. It doesn’t need to be topped with anything. So moist and yummy!
That’s awesome! So glad you enjoyed it Celica and thank you for your feedback.