Dairy Free and Egg Free Cornbread

This dairy free and egg free cornbread recipe is made with simple ingredients in one bowl. It's moist, rich, and perfectly sweet. The texture is fluffy and creamy with a crispy crust and golden edges. Ready in about 30 minutes! The best thing about homemade cornbread is you're able to tweak the ingredient measurements based on your preferences. Add more or less sugar depending on your taste buds.

Author: The Urben Life

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 9 servings

Calories: 216 kcal per serving

Ingredients

1 cup - yellow cornmeal
1 cup - all purpose flour
3 tablespoons - sugar
4 teaspoons - baking powder
½ tsp - salt
¼ cup - vegetable oil
1 cup - dairy free milk
1 - flax egg
jalapeno
Corn kernels
garlic
fresh herbs

Instructions

Preheat oven to 425F. In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
Prepare flax egg or egg replacer then set aside. Add vegetable oil, dairy free milk, and prepared egg substitute to the mixing bowl.
Gently stir to combine, being careful not to over-mix the cornbread batter. If using optional add-ins, fold them in.
Transfer to a greased 9x13 baking dish or 8-inch pan. Bake for 20-25 minutes, until golden brown and a toothpick inserted into the center comes out clean.

Nutrition