Easy Cornbread Recipe (Without Milk, Buttermilk or Eggs)
Soft, tender and lightly sweet, this cornbread recipe 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).
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Serves: 16 squares
Calories: 167kcal
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
Vegan / Dairy Free / Egg Free / Refined Sugar Free
Recipe inspired by: USA
- Use fine cornmeal to avoid a gritty texture.
- Weigh your ingredients for best results, rather than using cups.
- Be careful not to over-bake - it can dry out the cornbread. Test the cornbread at 25 minutes bake time by inserting a knife or skewer into the centre; if it comes out clean (or with a few dry crumbs), it’s done, if there is any wet batter then bake for 2 more minutes before testing again.
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 167kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Sodium: 190mg | Fiber: 1g | Sugar: 3g | Net Carbohydrates: 17g
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