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    You are at:Home»Dairy-Free Recipes»Bread»Golden Dairy-Free Cornbread

    Golden Dairy-Free Cornbread

    43
    By Alisa Fleming on November 21, 2016 Bread, Dairy-Free Recipes, Sides

    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.

    Sweet Dairy-Free Cornbread Recipe

    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.

    Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and SweetsFor 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.

    5.0 from 11 reviews
    Golden Dairy-Free Cornbread
     
    Print
    Prep time
    15 mins
    Cook time
    30 mins
    Total time
    45 mins
     
    This simple dairy-free cornbread recipe was shared with us years ago by a friendly reader. It's heavy on the cornmeal for a rustic vibe and golden hue.
    Author: Anonymous Reader
    Serves: 12 servings
    Ingredients
    • 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
    Instructions
    1. Preheat your oven to 400ºF and grease an 8x11-inch or 9x9-inch baking dish
    2. Place the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.
    3. In a separate bowl, whisk together the milk beverage, oil, and eggs.
    4. Pour the egg mixture into the cornmeal mixture, and stir until just combined. Pour the batter into the prepared baking dish.
    5. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 25 to 30 minutes.
    3.5.3208

    More Corny Sides

    4-Ingredient Dairy-Free Corn Pudding (nut-free & optionally soy-free)

    Easy 4-Ingredient Corn Pudding that can be made in almost anyone's kitchen! A perfect dairy-free side dish recipe for Thanksgiving

    Blueberry Cornbread Loaves w/ Blueberry Butter (optionally gluten-free, nut-free & soy-free)

    Wild Blueberry Cornbread Loaves with Wild Blueberry Buttery Spread - dairy-free, nut-free + gluten-free optional

    Creamy Golden Corn Soup (vegan, gluten-free & allergy-friendly)

    Creamy Golden Corn Soup - dairy-free, vegan recipe from Superseeds!

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    43 Comments

    1. Karen on January 16, 2023 8:59 am

      I made the recipe as written – delicious!

      Reply
    2. Blanca on September 11, 2022 4:12 am

      Thanks for sharing Alisa. I´ll give it a try with jalapenos!

      Reply
    3. Claire on June 3, 2022 4:26 am

      Hi Alisa, 

      Thanks a lot for this. I really want to supplement the nutrients missing in my diary-free diet. I’m trying out this Golden cornbread recipe today. My powdered nutmeg mix will surely enhance its taste.

      Reply
    4. Perry Vega on December 25, 2021 3:04 am

      This is the best cornbread recipe and I have made it several times. It always comes out perfect. So easy and delicious.

      Reply
      • Alisa Fleming on December 25, 2021 9:07 am

        That’s wonderful!

        Reply
        • Silvia on September 16, 2022 5:46 pm

          The recipe for the dairy free cornbread is amazing, easy and delicious 😋.

          Reply
    5. Kim on February 12, 2021 5:40 pm

      Great to have a more accommodating cornbread option. It is a favorite dish of mine and now I can share it with more people. Thanks so much for sharing.

      Reply
    6. Jeff on December 1, 2019 6:22 pm

      I made this with almond milk and a gluten substitute. Tasted great. Batter was more of a pudding consistency, so didn’t pour- but turned out great.

      Reply
      • Alisa Fleming on December 2, 2019 10:04 am

        Batter consistency can definitely vary with gluten-free flour blends, but I’m glad it turned out well!

        Reply
        • Dana Eggleston on December 21, 2019 6:00 pm

          Could you use blue corn meal?

          Reply
          • Alisa Fleming on December 21, 2019 7:19 pm

            I haven’t tested it with blue cornmeal. But from what I’ve read, you should be able to substitute it without a problem. It is a little sweeter than yellow cornmeal.

            Reply
        • Michelle Gurrola on September 22, 2020 7:47 pm

          Loved it! Used applesauce instead of oil and half the sugar. It turned out fluffy and just perfect. A keeper!

          Reply
          • Alisa Fleming on September 23, 2020 9:28 am

            I’m glad that worked for you Michelle!

            Reply
      • Marcy Grote on August 2, 2021 10:52 am

        which gluten substitute did you use? Person I’m baking cannot have nut flours, but I was going to use sorghum flour.

        Reply
        • Alisa Fleming on August 2, 2021 11:30 am

          I can’t recommend a single gluten-free flour for use in this recipe, because I haven’t tried it. Here’s a cornbread recipe I did test with gluten-free flour, as noted -> https://www.wildblueberries.com/recipe/gluten-free-wild-blueberry-cornbread-loaves-dairy-free-wild-blueberry-butter/

          Reply
    7. EMMA on November 23, 2019 1:50 pm

      Hi Alisa, thanks for the recipe. I usually do a more savory, less sweet cornbread but since my husband can no longer eat dairy, I wonder if you can simply remove the sugar from this recipe altogether or if I would need to incorporate 6 tablespoons of some other dry ingredient? Thoughts? Much appreciated!

      Reply
      • Alisa Fleming on November 23, 2019 2:12 pm

        Hi Emma, the main issue is that sugar provides moisture to the recipe, in addition to sweetness. You can omit it, but the texture might not be as tender – as a heads up!

        Reply
    8. Jamie on November 3, 2019 5:30 am

      Can you use white corn meal?

      Reply
      • Alisa Fleming on November 3, 2019 7:27 am

        Yes, that should work. I’ve read that white cornmeal is just a little less sweet, but haven’t used it myself.

        Reply
    9. Molly on January 22, 2019 11:39 am

      This recipe was delicious! It got rave reviews, served up with my chili the other night for Chiefs and Chili (too bad the Chiefs didn’t fare as well…). I used 1 c. Lite Coconut Milk and 1/2 c. Unsweetened Vanilla Almond Milk. I think if you use the coconut milk you could definitely get away with using applesauce in place of the oil, since the coc. milk has a fair amount of fat. I will try that next time. Yum! Thanks for the great recipe.

      Reply
      • Alisa Fleming on January 22, 2019 1:01 pm

        Great tip Molly and so glad your crew enjoyed the recipe!

        Reply
    10. margaret on January 2, 2019 11:35 am

      This recipe is perfect. I used all purpose flour and applesauce. I have been hesitant to use applesauce thinking it might add a different favor to baking but it didn’t. Thank you so much! This recipe was perfectly moist.

      Reply
      • Alisa Fleming on January 2, 2019 11:52 am

        That’s so great! Thanks for sharing specific feedback and so happy the recipe worked out well for you Margaret!

        Reply
    11. Beth Brand on November 6, 2018 6:26 pm

      Wanted to make this for Thanksgiving. Can it be made ahead of time and frozen?

      Reply
      • Alisa Fleming on November 8, 2018 3:42 pm

        As well as any bread could be Beth.

        Reply
    12. Tracy on November 5, 2018 1:06 pm

      Can you sub anything for the oil? Thanks!

      Reply
      • Alisa Fleming on November 5, 2018 2:26 pm

        What type of sub are you looking for Tracy? You can use melted buttery spread or sticks. I never recommend making baked goods like this fat-free, as they usually have a gummy texture, especially if not eaten straight from the oven. If you are looking to make them fat free, I wouldn’t be the right person to ask! You might use applesauce, but again, the results wouldn’t be as good.

        Reply
    13. Michelle on January 26, 2018 5:28 am

      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?

      Reply
      • Alisa Fleming on January 27, 2018 5:10 pm

        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!

        Reply
    14. OC on January 17, 2018 5:03 pm

      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!

      Reply
      • Alisa Fleming on January 17, 2018 5:11 pm

        Awesome! So glad it’s working gluten-free for you too!

        Reply
    15. LaShaen on January 1, 2018 4:33 pm

      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!!

      Reply
      • Alisa Fleming on January 4, 2018 2:30 pm

        That’s wonderful! Glad the recipe is working out so well for you LaShaen.

        Reply
      • Renee on November 28, 2019 10:32 am

        Hi I am in the midst of making this and it’s been in the oven for 30 minutes but still runny in the middle. Anything I can do at this point??

        Reply
        • Alisa Fleming on November 28, 2019 10:52 am

          Hi Renee, this is very odd, particularly given the dry to wet ratio. Are you sure you added all of the flour and cornmeal? Did you substitute a gluten-free flour? If so, some brands don’t absorb moisture as well. If it’s done around the edges, but not set in the middle, turn the oven heat down. This will dry out the cornbread, but keep it from burning while the middle sets up.

          Reply
    16. Andrea on November 9, 2017 2:22 pm

      Looks great! Would you recommend using brown sugar or white sugar?

      Reply
      • Alisa Fleming on November 10, 2017 10:58 am

        It isn’t traditional, but I bet it would be delicious!

        Reply
    17. amanda -runtothefinish on November 6, 2017 11:35 am

      Seriously this looks so good!!

      Reply
      • Alicia Frederick on November 14, 2019 5:18 pm

        What is the break down on the nutritional content and value in this please? Using your exact recipe.

        Reply
    18. Shaylene on October 22, 2017 7:20 pm

      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.

      Reply
      • Alisa Fleming on October 26, 2017 7:22 am

        So glad you enjoyed the recipe Shaylene! Cheers to many more fabulous dairy-free recipes 🙂

        Reply
    19. Celica on August 20, 2017 2:03 pm

      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!

      Reply
      • Alisa Fleming on August 22, 2017 7:09 am

        That’s awesome! So glad you enjoyed it Celica and thank you for your feedback.

        Reply

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