Community Pick
Cornbread - Dairy Free
"Simple cornbread - perfect to go with chili"
photo by Melyssa R.
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
directions
- Preheat oven to 425.
- Combine all ingredients and beat well.
- Bake in greased and floured 8-inch cake pan for 20- 25 minutes.
- This recipe is a crumbly corn bread. If not looking for an egg-free or vegan corn bread, an egg can be added as a binder, for a less crumbly corn bread.
Questions & Replies
-
if I want to make muffins instead. how many would it make and how l9ng do I bake them -
Hi, has anyone tried using sweetener instead of sugar?
Reviews
-
Had no milk so was looking for a milkless recipe.... WELL this is one stellar recipe. Will be my only cornbread from now on! So much healthier!
-
Amazing! It's so sweet and not dry at al...it's the most moist cornbread I've ever made. I found this because I'm out of milk but I think now it will be my go-to cornbread recipe.
-
I was out of milk and it was snowing so I didn't want to go out to the store. I made this exactly to the recipe, but I did add one egg. It was very high, moist, sweet and tasty. Went perfectly with our big pot of ham and bean soup. Very Yummy! Thanks for posting...and for keeping me out of the cold weather. -
My hubby is allergic to milk products and I had no soy milk in the house, so I tried this recipe. In his words, "Mmmm, good!". -
Well... What a waste of baking ingredients. I'd say stick to an original recipe and don't look for shortcuts...
-
see 17 more reviews
Tweaks
-
My husband thought the corn bread was a tad bit too salty; so I used less salt and less baking powder the next batch. I also added honey, and used a combination of wheat and white flour. They taste really great. -
Used a gluten free flour mix I made myself, and added one egg. The gluten free mix was 1/3 cup potato starch, 1/3 cup buckwheat flour, 1/3 cup almond flour.
RECIPE SUBMITTED BY
Rnault
Canada
Most of my recipes are dairy free since I discovered many years ago that I am lactose intolerant. While I have had to give up some much-loved recipes, we have discovered that most can be modified to accommodate the changes to our diet. Most of my recipes say dairy free but there are a few from my childhood that may have dairy! I also have an intolerance to MSG so we spend a lot of time reading labels. Usually, it is just easier to cook from scratch, so we don't use many pre-made foods from the grocery store.</p> I like recipes I can make with minimal ingredients, real food I have in my kitchen, that are also easy to make!
