This dairy free cornbread has a rich golden color, hint of sweetness, and irresistible flavor! It’s easy to create your own batch, perfect for serving alongside chili, BBQ ribs, or fried chicken.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Dairy-free butter – I recommend Country Crock Plant Butter Sticks with Avocado Oil for this recipe. If you prefer, you can also use Earth Balance Soy-Free Buttery Sticks. (Note that I haven’t tried other brand options in this particular recipe).
- Dairy-free milk – Oat milk is a great choice for this recipe, as it lends a subtle sweetness that works well in cornbread. But plain almond milk, soy milk, or pea protein milk will all work fine. I don’t recommend using coconut milk in this recipe as it can impart a coconut flavor.
- Honey – Because this recipe contains honey, it’s not recommended to be served to babies under 1 year old. You can substitute maple syrup instead if you plan to serve it to a young child.
Instructions
This is such a simple recipe! You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by combining the oat milk and vinegar in a measuring cup. Let that sit for about 5 minutes to make a faux “buttermilk”.
Meanwhile, add the flour, cornmeal, sugar, baking powder, and salt to a mixing bowl.
Stir that around until well combined.
Add the oat milk mixture, melted dairy-free butter, whisked eggs, and honey to the bowl. Stir until combined.
Pour the batter in a greased 8×8 pan.
Pop that baby in the oven. Let it cook for about 20-25 minutes. It’s done when it’s a golden yellow color on top and a toothpick pulls out clean from the center.
Let it cool slightly in the pan, then enjoy while it’s still a little warm. I like mine topped with extra dairy-free butter and a little drizzle of honey, but you can serve it any way you please!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store in an airtight container at room temperature for up to 2 days. If you plan to keep it longer than that, freeze it.
Yes! You can freeze the entire dish by using a disposable dish when baking, letting cool, then wrapping and transferring to the freezer. You can also wrap individual slices tightly in plastic wrap, then store in a gallon size zip top bag in the freezer. Use within 2-3 months for best quality. To defrost an entire dish of cornbread, let thaw in the refrigerator overnight. To defrost individual slices, microwave for about 30 seconds.
Sure. To make it more savory, you can add mix-ins like shredded dairy-free cheddar, diced jalapenos, sautéed bell peppers and onions, cooked bacon, or fresh/canned corn kernels. Be careful not to add too many things, or it can weigh down the batter and affect the final product (around 1 cup of mix-ins should be fine). You can cut the honey in half if making a more savory version; you may need to add 1-2 tablespoons more milk for the right batter consistency.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free and peanut free.
This recipe does contain wheat/gluten and eggs. To make this wheat free, you can use a wheat-free/gluten-free flour 1-1 flour blend. I do not recommend substituting the eggs in this particular recipe.
This recipe may contain tree nuts and soy depending on your choice of dairy-free butter. You can easily eliminate these two allergens by choosing an option that does not contain them.
More Dairy Free Breads for Side Dishes
Craving more carb-o-licious dairy free side dishes? Be sure to give one of these breads a try:
- Dairy free biscuits
- Dairy free crescent rolls
- Vegan Irish soda bread
- Spotted dog bread (Irish soda bread with raisins)
I hope you enjoy this dairy free cornbread! My family cannot ever turn away from a good piece of cornbread (especially topped with a little dairy free butter and honey – yum). If you get a chance to try it, feel free to leave a recipe rating or comment below.
Dairy Free Cornbread
Ingredients
- 1 cup oat milk
- 1 tbsp distilled vinegar
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 6 tbsp melted dairy-free butter (I recommend Country Crock Plant Butter Sticks with Avocado Oil)
- 2 large eggs, whisked
- ¼ cup honey
Instructions
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Preheat oven to 400 degrees F. Grease an 8×8 pan with oil.
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In a measuring cup, combine the oat milk and vinegar. Let sit for 5 minutes.
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Meanwhile, in a large mixing bowl, stir together the flour, cornmeal, sugar, baking powder, and salt.
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Add the oat milk mixture, melted dairy-free butter, eggs, and honey. Stir until combined.
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Pour the mixture into the greased 8×8 pan, and bake at 400 degrees F for 20-25 minutes (until a toothpick pulls clean from the center).
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Let cool slightly in the pan, then cut and enjoy as-is, or topped with extra dairy-free butter and/or honey.
Recipe Notes
- Because this recipe contains honey, it’s not recommended to be served to babies under 1 year old. You can substitute maple syrup instead if you plan to serve it to a young child.
- This recipe makes 9 larger squares or 12 smaller pieces. The nutrition analysis below is based on 9 large squares.
Nutrition analysis (approximate per serving): 236 calories, 9.5 g fat, 4 g saturated fat, 525 mg sodium, 33.5 g carbohydrate, 1.5 g fiber, 11.5 g sugar, 4 g protein, Vitamin D: 2%, Calcium: 10%, Iron: 8%, Potassium: 2%
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