Craving that warm, buttery cornbread flavor but want to skip the dairy? This Dairy-Free Cornbread is soft, golden, and subtly sweet, with zero milk, butter, or eggs. It’s made with simple pantry staples like cornmeal, flour, and baking powder, plus a few of my favorite substitutes like canned coconut milk and olive oil to keep it moist and tender.
Jump to:
A splash of vinegar helps it rise beautifully, while bits of sweet corn in every bite add that extra texture and flavor. And don’t skip the maple butter topping, it melts right into the warm bread for the ultimate sweet-savory finish. This recipe is perfect for serving alongside chili, soup, or your next BBQ night. Even the dairy lovers at your table won’t believe it’s 100% dairy-free!
Need a little sweetness in your life while keeping it dairy-free? You may like my Dairy-Free Sugar Cookies, Dairy-Free Banana Pudding, and this Ube Cheesecake Recipe.
Why You’ll Love This Recipe
- Quick and Easy: With just a handful of pantry staples, this cornbread comes together in minutes and bakes in just 35 minutes, the perfect recipe for busy weeknights!
- Fluffy & Flavorful: Coconut milk and sweet corn keep this cornbread moist, tender, and full of flavor, making it the ideal side for any meal.
- Family-Friendly: Everyone will love the comforting, slightly sweet taste, and it’s great for both dairy-free and non-dairy eaters alike.
- Versatile: Whether paired with chili, BBQ or enjoyed with a dollop of vegan butter, this cornbread is a versatile addition to any meal!
Dairy-Free Cornbread Ingredients
- Cornmeal: Make sure to use plain cornmeal, not a cornmeal mix. Cornmeal gives this bread its signature texture and slight grainy bite. You can find it in the baking aisle of most grocery stores or health food stores.
- All-Purpose Flour: This acts as the base for the cornbread, giving it structure.
- Granulated Sugar: A little sugar balances the savory cornmeal and adds a hint of sweetness, making the cornbread golden and moist. It’s a key ingredient for achieving that comforting, slightly sweet flavor.
- Baking Powder & Baking Soda: These two leavening agents work together to help the cornbread rise and achieve a light, fluffy, and tender crumb. Be sure both are fresh to avoid any off-tastes, check the expiration date if they’ve been in your pantry for a while!
- Coconut Milk: The coconut milk provides a creamy texture and moistness to the cornbread without dairy. Be sure to shake the can well before using to mix in any solidified coconut fat.
- Olive Oil: Olive oil helps keep the cornbread moist while adding richness. You can substitute with melted coconut oil or vegetable oil if you prefer, but olive oil works great for its subtle flavor.
- Vinegar: The vinegar reacts with the baking soda to give the cornbread a light, fluffy texture. You can use apple cider vinegar or white vinegar for this.
- Corn: This adds texture and sweetness to the cornbread. You can use canned or frozen corn, but make sure to drain and pat it dry if it’s from a can. It adds that pop of flavor and moisture to every bite.
- Vegan Butter and Maple Surup: Adds a sweet, caramelized flavor to finish off your cornbread, making it extra irresistible.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free Cornbread: Simply swap the all-purpose flour for a 1:1 gluten-free flour blend. This will keep the texture light while accommodating those with gluten sensitivities.
- Spicy Cornbread: Add a bit of heat by mixing in chopped jalapeños, red pepper flakes, or even a dash of cayenne pepper to the batter. For an extra kick, sprinkle some chili powder on top before baking!
- Savory Cornbread: Add a handful of chopped fresh herbs like rosemary or thyme to the batter for a savory twist. Alternatively, mix in shredded dairy-free cheese or vegan cheddar for added flavor and texture.
How To Make Dairy-Free Cornbread
This recipe is a breeze and takes just a few simple steps! Start by preheating your oven and preparing your baking dish. Then, follow these easy steps to create a soft, golden, and delicious cornbread everyone will love.
Step 1: Mix Dry Ingredients. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar, and salt. Stir everything together until fully mixed.
Step 2: Add Wet Ingredients. Pour in the coconut milk, olive oil, and vinegar. Stir the mixture well to combine all the wet ingredients with the dry.
Step 3: Add the Corn. Gently fold in the corn, ensuring it's evenly distributed throughout the batter.
Step 4: Transfer to Baking Dish. Pour the cornbread batter into your prepared baking dish, using a spatula to level the top and make sure it’s spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your pan and oven.
Step 5: Prepare Maple Butter Topping. While the cornbread bakes, whisk together vegan butter and maple syrup to create a sweet, smooth topping. Once the cornbread is done, spread it over the warm bread. Let cool before slicing into pieces.
Storage Directions
- Storage: Store any leftover dairy-free cornbread in an airtight container on the counter for 2-3 days or in the refrigerator for up to 5 days. Store the maple butter separately for up to 7 days but do not try to freeze it. However, you can freeze the cornbread for up to 3 months. Thaw it out on the counter or in the refrigerator overnight before reheating.
- Reheating: To reheat, warm the cornbread in the microwave on medium heat for 20-30 second intervals until heated through.
Serving Suggestions
This Dairy-Free Cornbread is the perfect addition to a variety of meals, bringing a light, fluffy texture that complements bold flavors. Whether you're having tacos, soups, or a tasty snack, it adds a touch of warmth and comfort to every bite. Here are some great ideas for serving it up with your favorite dishes!
- Pair it with taco-themed dishes for a fun and flavorful meal. Serve alongside these one pot quinoa tacos or a vegan taco salad.
- Serve with soups for a satisfying lunch or dinner. Try it with this sweet potato soup or vegan gnocchi soup for a complete, comforting meal. It's also the perfect side dish for a bowl of my one pot vegan chili!
- Serve it alongside this dairy-free spinach dip for the ultimate dairy-free snack!
Expert Tips
- Measure Ingredients Properly: For the best texture, be sure to measure your flour and cornmeal correctly. Use a kitchen scale or spoon the flour into the measuring cup and level it off. This prevents the cornbread from being too dense or dry.
- Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix just until everything is combined. Overmixing can cause the cornbread to become tough. Gently fold in the corn for added texture and sweetness.
- Let It Cool Before Slicing: While it may be tempting to dig in right away, let the cornbread cool for a few minutes before slicing. This allows it to set properly, making for cleaner, neater slices.
- Make Ahead and Store: If you're preparing the cornbread ahead of time, you can bake it, let it cool, and store it in an airtight container for up to 2 days. To reheat, pop it in the oven at 350°F for about 10-15 minutes to refresh its texture.
Recipe Video
Recipe FAQs
Yes, but it will slightly change the texture. Whole wheat flour makes the cornbread denser and gives it a nuttier flavor. For best results, try using half whole wheat and half all-purpose flour to keep some of the light, tender texture. You may also find you need to add a bit more liquid when using whole wheat flour as it absorbs more of it.
Dry cornbread is often the result of overbaking or using too much flour. Make sure to measure your dry ingredients accurately and check the cornbread at the minimum baking time using a toothpick to avoid overbaking.
If you don’t have coconut milk, you can use another plant-based milk like almond or oat milk. Just note that coconut milk adds more richness and moisture, so other milks may make the texture slightly lighter.
Definitely! A cast iron skillet works great and adds a crispier edge. Just make sure it’s well-greased and preheated in the oven before pouring in the batter.
More Delicious Dairy-Free Recipes
Sweet & Moist Dairy-Free Cornbread
Ingredients
Bread Ingredients
- 1 ¼ cup cornmeal not cornmeal mix
- 1 cup all-purpose flour 120g- I used a 1:1 gf baking flour
- ¼ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ cups canned coconut milk
- ¼ cup olive oil
- 2 teaspoon vinegar
- ½ cup cooked corn I used canned
Maple Butter Topping
- 2 tablespoon vegan butter
- 2 tablespoon maple syrup
Instructions
- In a bowl, combine all of the bread ingredients (minus the corn). Mix until everything is well combined, then fold on the corn.
- Line a baking dish with parchment paper and gently grease it. Transfer the batter to the dish and level the top using a spatula.
- Bake the bread for 30-35 minutes at 350F. Baking time will vary based on the type of dish you use and your oven, so make sure to check if the bread is done by sticking a toothpick in the center. If it comes out clean, it's ready! If not, keep baking until the toothpick comes out clean.
- While the bread is baking, whisk together the maple butter ingredients and spread on top once the bread is done.
- Allow the bread to cool off, then slice and enjoy!
Notes
- For optimal texture, accurately measure flour and cornmeal. Consider using a kitchen scale or the spoon-and-level method to prevent dense or dry cornbread.
- After combining wet and dry ingredients, stir just until incorporated. Excessive mixing leads to toughness. For added flavor and texture, carefully fold in corn kernels.
- Allow your cornbread to rest for several minutes before cutting. This patience ensures the structure sets properly, resulting in clean, attractive slices.
.
Leave a Reply