BEST CORNBREAD RECIPE WITH NO DAIRY OR REFINED SUGAR

Get ready to indulge in the irresistible aroma and flavor of freshly baked cornbread, with no dairy or refined sugar. Whether you have dietary restrictions, choose to follow a dairy-free lifestyle, or simply want to try something new, this easy cornbread recipe is for you.

According to a study published in 2018 and 2019 that was cited by Food Allergy Research and Education, around 6.2 million people in the United States are living with a milk allergy, making it one of the most common food allergies in the country. But fear not, because we are sharing the best dairy-free cornbread recipe that will satisfy your taste buds and cater to your dietary needs.

So, let’s dive in and discover the secrets to creating the recipe that will leave your whole family and friends wanting more!

NOTES ON A FEW KEY INGREDIENTS

• Cornmeal. Cornmeal is produced from ground yellow corn. Did you know it varies in texture from fine to course? For this recipe, I recommend you find a good quality, organic cornmeal that is either a fine or medium grind. Anything coarser than that would be too gritty.
• Maple syrup. Instead of refined sugar, this recipe opts for the natural sweetness of maple syrup instead.
• Baking soda & baking powder. Combining these two ingredients will result in the perfect texture, rise, and golden-brown top. It is important to use fresh ingredients; if the baking soda or baking powder has expired, the desired effect will not be achieved.

FULL LIST OF INGREDIENTS NEEDED

• 1 c. cornmeal (here is a good one)
• 1 c. all-purpose flour
• 1 tsp. baking soda
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. maple syrup
• 2 eggs, beaten
• 1/3 c. avocado oil (or a neutral tasting oil)
• 3/4 c. water

HOW TO MAKE THE BEST CORNBREAD WITH NO DAIRY OR REFINED SUGAR

This easy recipe combines these simple ingredients in just 5 easy steps:

Step 1: Preheat oven to 400 degrees. Grease an 8x8in. glass baking dish.

Step 2: Measure out all the dry ingredients in a large bowl and mix.

Step 3: Crack eggs in a small bowl and then whisk them until the yolks and whites are combined.

Step 4: Add all the wet ingredients (including the beaten eggs) in with the dry ingredients. Stir well until combined.

Step 5: Pour cornbread batter into greased baking dish. Bake at 400 degrees for 15 minutes. Lower the oven temperature to 350 degrees for the remaining baking time until top and edges are golden brown, center of cornbread is set, and an inserted toothpick comes out clean. Total baking time is usually 20 – 23 minutes depending on how hot your oven bakes. Watch carefully during last few minutes to avoid bread from drying out or overbrowning the top.

CAN YOU MAKE THIS HOMEMADE CORNBREAD RECIPE INTO CORNBREAD MUFFINS INSTEAD?

Yes! Line a 12-cup muffin tin with muffin liners and fill each cup 3/4 full of cornbread batter. Then bake the muffins at 375 degrees for 18 – 20 minutes until centers are set and toothpick comes out clean.

SERVING SUGGESTIONS

Serve cornbread warm with a drizzle of honey on top or shmear it with a mixture of your favorite vegan butter melted with honey (see recipe below). This cornbread pairs well as a side dish alongside a serving of chili, spaghetti and meatballs, or even my homemade chicken noodle soup.

Honey-butter topping:

• 2 Tbsp. vegan butter of your choice, melted
• 3 Tbsp. honey

Start out by melting the vegan butter. Next you can add in the honey and stir the mixture together.

Note: Be sure to stir the mixture before each serving, as the honey tends to settle to the bottom.

HOW TO STORE LEFTOVER CORNBREAD

For best results, cool cornbread to room temperature. Either cover glass baking dish with plastic wrap or transfer cornbread to an airtight container.

Quick breads usually remain fresh for up to two days on the countertop or up to four days in the refrigerator.

HOW TO REHEAT

Preheat oven to 350 degrees. Place slices of cornbread in an oven safe dish. Bake cornbread for 8 – 10 minutes until warm.

Another option would be to reheat slice of cornbread on a microwave safe plate for 15 – 20 seconds until desired warmth is reached.

This has become our favorite cornbread recipe. It is the best cornbread recipe with no dairy or refined sugar! Hope you enjoy it as much as we do! Let me know in the comments below.

PIN IT FOR LATER!

HAVE YOU TRIED ANY OF MY OTHER DAIRY-FREE RECIPES?

• Homemade Chicken Noodle Soup
• Hamburger Gravy
• Best Homemade Waffles with No Milk or Dairy – Easy to Make