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Dairy Free Cornbread

Dairy Free Cornbread Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup (120g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (240 ml) unsweetened almond milk
  • 1 large egg
  • 1/4 cup (60 ml) neutral oil
  • 1 tsp apple cider vinegar

Method
 

  1. Preheat oven to 400°F (200°C). In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  2. Make a well, add the almond milk, egg, oil, and vinegar. Whisk in the center, then incorporate the dry ingredients until just combined and no dry flour remains.
  3. Fold the batter a few times with a spatula and let it rest for 2–3 minutes.
  4. Scrape the batter into a greased 8-inch square baking pan. Bake for 22–25 minutes until golden and a toothpick comes out with a few moist crumbs.
  5. Cool in the pan for 5 minutes, then turn out, slice into squares, and serve warm.

Notes

For the crispiest crust, bake in a preheated cast iron skillet with a little oil. The vinegar adds a subtle tang but can be left out if you do not have it. Keep an eye on the bake time; ovens can run hot, so check a minute or two early. Resting the batter helps the cornmeal hydrate, so do not skip that step.