Introducing a delectable treat for those with dietary restrictions or preferences, here's a delightful recipe for dairy-free cornbread. Packed with flavor and a tender texture, this cornbread is entirely free from any dairy products, making it suitable for individuals who are lactose intolerant, following a dairy-free lifestyle, or simply looking to try something new.
Why this dairy free cornbread recipe works?
During Thanksgiving week you are probably busy cooking and baking. If you planned to skip adding cornbread to the table because it always contains some dairy products in it, I have a surprise for you - dairy free cornbread! Yay!
Two years ago I shared a cornbread recipe that contains yogurt and this time I wanted my cornbread to be dairy-free (parve) so it can fit more preferences. Plus, my parve cornbread can also be a side dish for a regular Friday dinner Kiddush.
The fact that this cornbread is dairy-free doesn’t make it any less good or tasty than a regular cornbread with dairy. It is full of flavor, sweet but not too sweet, soft and moist. After having a slice, you will want another one for sure!
Since it is a dairy-free cornbread that fits a meaty dinner, no butter is added on top. However, for added flavor and an enticing twist, you can enhance it by drizzling a touch of honey. It turns into a sweet bite that will contrast other savory dishes and it is a party for your taste buds!
How to make cornbread
To bake this yummy cornbread, you will need- all-purpose flour, cornmeal, baking powder, sugar, vegetable oil, soy milk (or another type of non-dairy milk), eggs, and salt. The process is very simple - mix everything together in one bowl and bake for 20 minutes.
I baked the cornbread in a cake pan – 9 inches. You can bake it in any pan you prefer round or rectangle, the outcome is the same.
Tips to ensure your dairy-free cornbread turns out perfectly
Choose the right non-dairy milk
Opt for unsweetened non-dairy milk, such as soy milk, almond milk, or oat milk. These varieties work well in baking and won't overpower the flavor of the cornbread.
Don't overmix the batter
When combining the wet and dry ingredients, stir until just combined. Overmixing can result in a denser and tougher texture.
Preheat your oven properly
Make sure to preheat your oven to the specified temperature mentioned in the recipe. This ensures even baking and a nicely golden crust.
Grease the baking dish
Grease your baking dish or cast-iron skillet to prevent the cornbread from sticking. You can use vegetable oil, dairy-free margarine, or cooking spray for greasing.
Adjust baking time if needed
Keep an eye on your cornbread while it bakes. Baking times can vary depending on your oven, so check for doneness by inserting a toothpick into the center. If it comes out clean, the cornbread is ready. If not, continue baking for a few more minutes.
Let it cool slightly before serving
Allow the cornbread to cool for a few minutes before slicing and serving. This helps it set and makes it easier to handle.
FAQS
Cornmeal gives cornbread its distinctive flavor and texture. However, if you have dietary restrictions or allergies, you can try substituting it with a gluten-free cornmeal blend or a combination of gluten-free flour and finely ground cornstarch. The results may vary slightly, but it should still work.
Yes, you can use alternative sweeteners like maple syrup, honey, or coconut sugar. Keep in mind that they may affect the taste and texture of the cornbread, so adjust the quantity accordingly.
Allow the cornbread to cool completely, then store it in an airtight container or wrap it tightly in plastic wrap. It can be stored at room temperature for 1-2 days. If you want it to last longer, refrigerate it for up to 4-5 days.
Yes, you can freeze dairy-free cornbread. Wrap it tightly in plastic wrap or place it in a freezer-safe container. It can be stored in the freezer for up to 2-3 months. Thaw it at room temperature or reheat it in the oven before serving.
Absolutely! Adding ingredients like corn kernels, diced jalapeños, or shredded dairy-free cheese can enhance the flavor and add some extra texture to your cornbread. Fold them into the batter just before baking.
Yes, you can make cornbread muffins using the same batter. Grease a muffin tin or line it with paper liners. Fill each cup about two-thirds full with the batter and bake them at the same temperature mentioned in the recipe. Adjust the baking time to around 15-18 minutes or until a toothpick comes out clean.
Other dinner recipes you should try:
For all my dinner recipes, be sure to check the dinner recipe index.
Make this dairy free cornbread today!
This dairy-free cornbread is a delicious alternative for individuals who are lactose intolerant, following a dairy-free lifestyle, or simply looking for a dairy-free option. Prepare to indulge in the golden goodness of this dairy-free cornbread that pairs perfectly with a variety of dishes or can be savored on its own. Let's dive into the recipe and create a scrumptious batch of dairy-free cornbread!
Dairy Free Cornbread
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoon baking powder
- ⅔ cup sugar
- ⅓ cup vegetable oil
- 1 cup soy milk (or another type of non-dairy milk)
- 2 eggs
- 1 teaspoon salt
Instructions
- Heat the oven to 200°C / 400°F.
- In a bowl, mix flour, cornmeal, baking powder, sugar, and salt.
- Add the eggs, oil, and soy milk.
- Mix well to a unified batter.
- Pour the batter into a greased 9-inch pan.
- Bake for 20 minutes.
- Cool at room temperature.
- Cut yourself a piece and enjoy!
Leave a Reply