Ingredients
Scale
- 1 1/2 cups yellow cornmeal (medium grind)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups unsweetened almond milk
- 1/3 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F and grease 9-inch square pan or 10-inch cast iron skillet.
- Optional: place greased cast iron skillet in oven while mixing batter for crispy edges.
- Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl.
- Combine dairy free milk and apple cider vinegar, let stand 5 minutes.
- Add oil, eggs, and vanilla to milk mixture and whisk vigorously.
- Pour wet ingredients into well of dry ingredients.
- Fold gently with spatula just until no dry flour remains visible.
- Pour batter into prepared pan (listen for sizzle if using preheated skillet).
- Bake 20-25 minutes until golden brown and toothpick has few moist crumbs.
- Cool in pan 10 minutes before cutting and serving.
Notes
- Any dairy free milk works – almond, oat, soy, or coconut
- Apple cider vinegar creates dairy free buttermilk tang
- Don’t overmix batter – small lumps are okay and will bake out
- Preheated cast iron skillet creates extra crispy golden edges
- Stop baking when toothpick has moist crumbs, not completely clean
- Oil-based cornbread stays moist longer than butter versions
- Store wrapped at room temperature up to 3 days
- Freeze portions up to 3 months for longer storage
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 215 kcal
- Sugar: 7g
- Sodium: 385 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg