This post may contain affiliate links. Learn more.
Soft, tender and lightly sweet, this recipe for cornbread without milk comes together in 35 minutes. Fluffy squares of deliciousness, that are perfect with soups, chilli, or just a slick of dairy free butter (with no eggs or buttermilk needed).
Wondering if you can make cornbread without milk?
The answer is yes! This easy recipe gives you soft, fluffy cornbread without milk, butter or eggs. It uses simple pantry ingredients and comes together quickly, with that classic lightly sweet flavour and tender crumb.
This dairy-free cornbread is perfect for serving alongside soups, chilli, or stews, or simply spread with a little dairy-free butter whilst still warm.
After testing this recipe multiple times, we’ve found the perfect balance for a cornbread that’s moist and golden – without needing any traditional dairy ingredients.
Whether you’re avoiding dairy, out of milk, or just looking for a reliable vegan cornbread recipe, this version is simple, satisfying, and easy to make any time of year.
Happy cooking, Tara x
Updated on: 21st April 2026
Quick links:
- Jump to Recipe
- Ingredients
- Step-by-Step Instructions (with Photos)
- Success Tips
- Serving Suggestions & Storage
- FAQs
Can you make cornbread without milk?
Yes, you can make cornbread without milk by using dairy-free alternatives such as plant based milk or simple ingredient swaps. This recipe shows you exactly how to do it while keeping the texture soft and tender.
HOW TO MAKE THIS CORNBREAD RECIPE WITHOUT MILK
Here’s a summary of the ingredients needed and steps involved in making this simple cornbread recipe without milk, buttermilk or eggs.
Make sure to head to the recipe card below for the full recipe, ingredient quantities and detailed instructions.
INGREDIENTS FOR: CORNBREAD WITHOUT MILK
- Fine yellow cornmeal: For a classic corn flavour, without a gritty texture.
- All-purpose flour: Balances the cornmeal for a soft, tender crumb. Also known as ‘plain flour’ in the UK.
- Baking powder: For rise and a fluffy texture.
- Coconut sugar: For a gentle sweetness without refined sugar. You can swap for light brown sugar or white sugar if you prefer.
- Salt: To enhance the flavours.
- Dairy free milk: I’ve tested with almond milk, oat milk and soy milk, they all work well. Can you substitute for water? Yes, but the result will not be as rich or flavoursome.
- Coconut oil, melted: Coconut oil is great for making cornbread without egg and buttermilk because it keeps the cornbread moist and gives structure. You could substitute for a neutral vegetable oil.
HOW TO MAKE THIS VEGAN CORNBREAD RECIPE
1. Mix dry ingredients. Use a large whisk, if you’ve got one, to stir everything together in a large bowl.
2. Mix in wet ingredients. Add the oil and milk to the bowl and gently whisk together until just combined (don’t beat the mixture).
3. Pour the cornbread batter into a baking tin. I used a non-stick 20cm (8”) square tin.
4. It’s time to bake. 25 minutes in a pre-heated oven is about the sweet spot – until lightly golden and a knife or skewer inserted into the centre comes out clean.
Note: Quick bread and cakes made with coconut oil don’t brown as deeply as those made with vegan butter, so expect your cornbread to have a light golden brown colour when baked. Rely on the skewer test rather than colour to know when it’s fully baked.
SERVING SUGGESTIONS
- Serve warm, spread with vegan butter and a drizzle of maple syrup for a sweet treat. YES PLEASE.
- Serve this dairy free cornbread with a side of chilli or hearty stew for a warming meal (it’s perfect with my Slow Cooker Three Bean Chilli Soup)
HOW TO STORE
At room temperature. Store in an airtight container for up to 5 days.
In the freezer. Slice into squares, wrap tightly in plastic wrap (eco cling film) and store in a freezer bag for up to 3 months.
Reheating. Let the cornbread defrost in the fridge overnight and then, if you’d like to serve it warm, pop it in the microwave for 30 seconds.
WHY YOU’LL LOVE THIS CORNBREAD
- Quick and easy. Just 10 minutes prep, 25 minutes bake for his homemade cornbread recipe.
- Moist and tender. No eggs, no milk and no buttermilk are needed in this northern cornbread – the coconut oil keeps the texture soft and fluffy.
- Delicately sweet. Balanced sweetness from unrefined coconut sugar.
- Versatile. This dairy free cornbread works well with both sweet and savoury dishes.
TIPS FOR MAKING CORNBREAD WITHOUT MILK
Use fine corn meal. To avoid a gritty texture.
Weigh your ingredients. Measure the ingredients using a scale (by weight) for best results – small differences in ingredient quantities can affect the final result.
Check doneness at 25 minutes. Over-baking can result in a dry cornbread so check doneness with a skewer or knife at 25 minutes; a few dry crumbs are perfect but if there is wet batter, bake for 2-3 minutes more before testing again.
FREQUENTLY ASKED QUESTIONS
What is a substitute for milk in cornbread?
Water, unsweetened almond, oat or soya milk will all work in this recipe. Using dairy free milk gives a richer flavour than water.
How do I heat up cornbread?
Warm up your cornbread by popping it in the microwave for around 30 seconds, until warmed through.
How long does cornbread last?
It’s best eaten fresh, but it can be stored for up to 5 days at room temperature, or up to 3 months in the freezer. When storing, make sure you wrap it tightly in eco cling film and place it in an airtight container.
How to Make Cornbread Without Milk (Easy Vegan Recipe)
Ingredients
Dry ingredients:
- 150 g fine cornmeal
- 150 g all purpose flour (or plain flour) (spooned and levelled, if using cups)
- 75 g coconut sugar
- 1 tbsp baking powder
- ½ tsp salt
Wet ingredients:
- 300 ml dairy free milk
- 150 g coconut oil (melted and cooled)
Instructions
- PREHEAT the oven to 165°C fan (185°C conventional / 365°F / gas mark 5).
- PREPARE a 20cm (8”) square baking tin by lightly greasing it, or lining it with parchment paper if it is not non-stick.
- COMBINE THE DRY INGREDIENTS. Whisk together in a large bowl.150 g fine cornmeal, 150 g all purpose flour (or plain flour), 75 g coconut sugar, 1 tbsp baking powder, 1/2 tsp salt
- ADD THE WET INGREDIENTS and gently whisk together until combined. Don’t beat the mixture.300 ml dairy free milk, 150 g coconut oil
- BAKE in the preheated oven for 25-30 minutes until the top is lightly golden and a knife or skewer inserted into the centre comes out clean (or with a few dry crumbs on it).NOTE: If you see any wet batter, place the cornbread back in the oven for a couple of minutes before checking again.
- COOL the cornbread slightly before slicing into squares and serving.
- SERVE with dairy free butter or jam.
- TO STORE, wrap leftovers in eco-cling film and place in an airtight container at room temperature for up to 5 days.
Notes
Nutrition
OTHER VEGAN RECIPES I THINK YOU’LL LOVE
DID YOU MAKE THIS RECIPE?
Tag @aveganvisit on Instagram so I can find you, I love seeing your recreations!
Instagram | Pinterest | Facebook | TikTok | Youtube
Please leave us a comment and star rating
We’d love to hear what you think of the recipe! Click the stars on the recipe card above, add a comment if you like and enter your email to verify you’re a human. Your email address will not be published. Thank you ♡
Would you like delicious vegan recipes, delivered to your inbox?
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
