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Perfect Dairy Free Cornbread Recipe

Perfect dairy free cornbread in cast iron skillet with golden top and moist tender crumb with honey drizzle
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Moist, fluffy cornbread made without any dairy using plant-based milk and oil, delivering tender crumb and golden edges that rival traditional butter-based versions.

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

Nutrition

Find it online: https://fabiloustaste.com/dairy-free-cornbread-recipe/