Basic ingredient, dairy and egg free cornbread from scratch.
But we also have an allergy-friendly box mix option for you, too.
See recipe below!
Cornbread is a staple at our house, especially when it’s chili night.
Plus, cornbread batter can make for amazing dairy-free and egg-free 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 DAIRY & EGG FREE
9×9″ square baking pan or 12-serving muffin tin
1 and 1/2 cups dairy-free milk (original, unsweet)
1/2 tablespoon vinegar
1 cup cornmeal
1 cup flour
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 tablespoons oil
3 tablespoons unsweet applesauce
HOW TO MAKE DAIRY & EGG FREE CORNBREAD
Preheat oven to 400 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 1/2 tbs. vinegar. Stir and let sit to make buttermilk.
In a large bowl: combine 1 c. cornmeal, 1 c. flour, 1/4 c. sugar, 1/2 tsp. salt, 1 tsp. 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 400 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!