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Pieces of dairy free cornbread in a bowl, next to a napkin, serving spatula, and dairy free butter.

Dairy Free Cornbread

This dairy free cornbread makes the perfect side dish to serve alongside chili, BBQ ribs, or fried chicken!
Course Side Dish
Cuisine American
Keyword dairy free cornbread
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 pieces
Calories 236 kcal
Author Dairy Free for Baby

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

  1. Preheat oven to 400 degrees F. Grease an 8x8 pan with oil.
  2. In a measuring cup, combine the oat milk and vinegar. Let sit for 5 minutes.
  3. Meanwhile, in a large mixing bowl, stir together the flour, cornmeal, sugar, baking powder, and salt.
  4. Add the oat milk mixture, melted dairy-free butter, eggs, and honey. Stir until combined.
  5. Pour the mixture into the greased 8x8 pan, and bake at 400 degrees F for 20-25 minutes (until a toothpick pulls clean from the center).
  6. 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%