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Dairy free cornbread on a white square plate on top of a blue and white tablecloth.
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Dairy-Free Cornbread

Course Side Dish
Cuisine American
Keyword All-Purpose Flour, Almond Milk, AP Flour, Corn Bread, Cornmeal, Dairy-Free, Dry Milk, Eggs, Flour, Milk, Yellow Cornmeal
Dietary Need Dairy Free
Cooking Method Oven
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 506kcal

Equipment

  • Oven
  • Large Bowl
  • Medium Bowl
  • Baking Pan or Muffin Pan

Ingredients

  • 1½ cup Cornmeal Yellow
  • 1½ cup All-Purpose Flour
  • 3 Tablespoons Sugar
  • 1 Tablespoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1½ cup Soy Milk Or other dairy-free milk
  • 2 Eggs Large
  • ½ cup Canola Oil
  • Cooking Spray

Instructions

  • Preheat the oven to 400°F. Spray the baking (or muffin) pan with cooking spray and set aside.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt.
  • In a separate bowl, whisk together the soy milk, eggs, oil.
  • Stir the wet mixture into the dry mixture, until thoroughly combined.
  • Pour the combined mixture into the baking or muffin pan. Bake until golden brown, and until a toothpick inserted into the middle comes out clean- about 25 to 30 minutes.

Nutrition

Calories: 506kcal | Carbohydrates: 62g | Protein: 11g | Fat: 24g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 746mg | Potassium: 268mg | Fiber: 5g | Sugar: 8g | Vitamin A: 322IU | Vitamin C: 4mg | Calcium: 217mg | Iron: 3mg