Cornbread Dairy-Free Egg-Free
This dairy-free and egg-free homemade cornbread is so easy to make.
It makes a 9" square pan or 12 muffins.
See the recipe below!
Cornbread is a staple at our house, especially with homemade chili.
We also love to make these corndog muffins!
Thankfully, we have two easy ways to make dairy-free and egg-free cornbread for our food allergies.
For those wanting a mix, we use this box mix cornbread.
But it's almost just as easy to make cornbread homemade from scratch.
If you're in the mood to try an easy homemade recipe, we have one for you below.
HOMEMADE CORNBREAD RECIPE
Oven 425
9x9" square baking pan or 12-serving muffin tin
INGREDIENTS
1 and ½ cups dairy-free milk (original, unsweet)
½ tablespoon vinegar
1 cup cornmeal
1 cup flour
¼ cup sugar
½ teaspoon salt
½ tablespoon baking soda
2 tablespoons vegetable oil or dairy-free butter melted
3 tablespoons unsweet applesauce
DIRECTIONS
Preheat oven to 425 degrees.
Prepare your 9 inch square pan or muffin tin with dairy-free grease or muffin liners, unless using a non-stick pan.
Pour 1.5 c. dairy-free milk into a measuring cup and add ½ tbs. vinegar. Stir and let sit to make buttermilk.
In a large bowl: combine 1 c. cornmeal, 1 c. flour, ¼ c. sugar, ½ tsp. salt, ½ tbs. baking soda.
Add to the milk and vinegar: 2 tbs. oil and 3 tbs. unsweet applesauce.
Make a well in the dry mixture and slowly pour the wet mixture into it.
Gently stir the wet and dry ingredients together just until combined. Don't over mix.
Pour the batter into your prepared square baking pan, spread evenly. Or use a muffin tin for 12 muffins.
Place in a 425 degree oven on center rack for about 16-20 minutes until golden brown and a toothpick comes out clean from the center.
Serve hot with dairy-free butter and honey.
Hope you enjoy this dairy-free and egg-free corn bread recipe as much as we do!
Is the temperature 425 degrees or 400 degrees? Thank you.
Hi Beth, it's 425. Thanks for clarifying!
I tried these for the first time last night. I used whole wheat flour instead of white and used a sugar substitute. I was a little skeptical, but boy was I wrong. These were moist and delicious, with a nice soft crumb. The corn taste and texture didn't come through but they were still delicious. These would be perfect for blueberry muffins, etc. I will be making them more often in the future.
We do not have dairy or egg allergies in our house but my husband has been on a Daniel-type fast for lent and wanted to make something that he could enjoy. And it was definitely a success. Thanks for the recipe.
Also, I couldn't figure out how to print just the recipe. It would be nice to have that option on your page.
We sure love hearing from you, Brenda. So glad we could help with your husband's fast. We have not converted to print options yet, so sorry. We hope you'll come back for the recipe again! And maybe you'll like some others of our no milk and no egg recipes this time of year. xo
I doubled the recipe and had a vinegar + baking soda science experiment all over my oven. It was pretty funny. :)I'll pay more attention to my measurements next time.
Ran across your website doing a search for rice dream coupons...my son has milk and egg allergies...I use Jiffy cornbread mix and use Ener-G egg replacer (a little extra) and rice milk. It's a tad sweet and perfectly crunchy when you make it as mini-muffins.
We make corn cakes that are dairy free. All I do is mix self rising corn meal, seasonings (a little salt, pepper and garlic powder) with water. I don't really use measurements. I just make the to the consistancy of pancake batter. Then heat a frying pan with enough oil to cover the bottom. When pan is hot pour in large spoon fulls of batter. Flip after bottom is slightly browned. Drain on paper towels. You can even add a little sugar instead of salt and pepper and serve with syrup or honey, kind of like hoe cakes. My oldest loves them. He calls them corn bread cookies!