Today I’m sharing my tried and true dairy and soy free cornbread recipe. I have always enjoyed homemade, from scratch cornbread, and I have made this recipe countless times. We go through seasons of making this weekly and serving it as a side item with chili. My full chili recipe is found in my free ebook: 5 Dairy Free Soy Free Dinners You and Your Family Will Love.
Nothing beats a hot slice of cornbread fresh from the oven. Except of course dairy and soy free cornbread made from scratch! This MSPI friendly cornbread recipe is SO good you won’t even miss the butter.
Ingredients:
Coconut oil: I like to use this as my butter substitute in this recipe. As the coconut oil becomes cool in the cooling baked item, it returns to solid form, which gives baked goods a really nice texture.
Cornmeal: Can’t have good cornbread without yellow cornmeal! I buy the Quaker brand, but there are many out there to choose from.
Flour: Unbleached all purpose flour is best, however, whole wheat can be used.
Salt: To keep the cornbread from tasting bland. You don’t want to skimp on the salt for this recipe!
Baking powder: Helps the recipe to rise nicely.
Baking soda: Aids the baking powder in rising the cornbread.
Unsweetened Ripple Milk or Oat Milk: Or your favorite unsweetened non dairy milk. Optionally, you can use all filtered water instead of using non dairy milk if you prefer. You may need to use just a tad less water than you would milk.
Filtered water: We currently use a Brita Filtered Water Dispenser. However, we are planning to upgrade to a Berkey Water Filter as soon as we can! Learn more about the Berkey Water Filter HERE.
Eggs: To add protein and structure to the cornbread.
Note: Some like to sweeten their cornbread with sugar. I prefer to bake unsweetened cornbread and then sweeten afterwards with honey if desired.
Tools you may need:
- 8″ or 10″ cast iron skillet
- glass mixing bowl
- mixing spoon
- measuring cups
- measuring spoons
- silicone spatula
- whisk
How to make dairy and soy free cornbread from scratch:
Step 1. Preheat the oven to 400° F.
Step 2. Place the coconut oil into the cast iron skillet and melt it on the stove top on low heat until completely melted.
Step 3. In a large mixing bowl, measure and add the cornmeal, flour, salt, baking powder, and baking soda and combine together with the whisk.
Step 4. Next, add the eggs, melted coconut oil, non dairy milk, and filtered water to the dry ingredients and whisk together until completely incorporated. I like to leave a little bit of the melted coconut oil in the skillet to make the crust extra crispy and delicious. This will also keep the dairy and soy free cornbread from sticking. After pouring the melted coconut oil into the mixing bowl, place the skillet into the oven to preheat with the oven.
Step 5. Once the oven has preheated to 400°, scrape the batter into the hot, seasoned cast iron skillet with a silicone spatula and bake at 400° F until the cornbread is golden brown on top. This should be about 22-25 minutes.
Step 6. Once the cornbread has finished baking, remove it from the oven and then remove it from the cast iron skillet onto a plate to serve hot. Add some Earth Balance Soy Free Vegan Butter and local honey from the farmer’s market for an especially sweet and delicious side dish.
Cook time: 25 minutes. Yield: 8 large slices (or 16 smaller servings).
Storage:
This dairy and soy free cornbread will keep on the counter top in a sealed container for about 6 days. It can also be frozen in a sealed freezer bag for up to 6 months.
Check out more of my dairy and soy free baked goods:
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Did you make this dairy and soy free cornbread?
If you tried this recipe and love it, I would love to hear about it! Leave me a comment below and tag me on instagram @simplysarahcatherine with your own Dairy and Soy Free Cornbread. Don’t forget to pin it for later!
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Dairy and Soy Free Cornbread
Equipment
- 8" or 10" cast iron skillet
- glass mixing bowl
- whisk
- Measuring Cups
- Measuring Spoons
- mixing spoon
- silicone spatula
Ingredients
- 6 tbsp coconut oil melted
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup non dairy milk
- 1/2 cup filtered water
- 2 eggs
Instructions
- Preheat the oven to 400° F.
- Place the coconut oil into the cast iron skillet and melt it on the stove top on low heat until completely melted.
- In a large mixing bowl, measure and add the cornmeal, flour, salt, baking powder, and baking soda and combine together with the whisk.
- Next, add the eggs, melted coconut oil, non dairy milk, and filtered water to the dry ingredients and whisk together until completely incorporated. I like to leave a little bit of the melted coconut oil in the skillet to make the crust extra crispy and delicious. This will also keep the dairy and soy free cornbread from sticking. After pouring the melted coconut oil into the mixing bowl, place the skillet into the oven to preheat with the oven.
- Once the oven has preheated to 400°, scrape the batter into the hot, seasoned cast iron skillet with a silicone spatula and bake at 400° F until the cornbread is golden brown on top. This should be about 22-25 minutes.
- Once the cornbread has finished baking, remove it from the oven and then remove it from the cast iron skillet onto a plate to serve hot. Add some Earth Balance Soy Free Vegan Butter and local honey from the farmer’s market for an especially sweet and delicious side dish.
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