Golden Dairy-Free Cornbread

This time-tested, dairy-free cornbread recipe was shared with us by a reader nearly two decades ago! It has since been baked in thousands of kitchens, and loved by families around the globe. It’s such a comforting baked good, but it also has a sunny hue that makes it a favorite year round. We’ve enjoyed it at nearly every major holiday (from Thanksgiving to Easter), with picnics, as a potluck favorite, and as a delicious side for spring and summer grilling season.

The Best Dairy-Free Cornbread Recipe

Who says this is the best dairy-free cornbread? My family for starters. But also the vast number of people who come back year after year, and month after month to make it. In addition to comments here on social media, I’ve received emails singing its praises for taste and baking satisfaction.

Why Everyone Loves this Dairy-Free Cornbread

• Flavorful: This recipe has the perfect balance of sweet, savory, and corny goodness that makes leftovers almost nonexistent. It’s somehow warm and comforting but light and tender at the same time.
• Quick & Easy: The batter can be whisked together in minutes, with no need for a mixer. It’s a simple measure, hand mix, and bake recipe. That’s why it’s called a “quick bread!”
• Cheap: We love that this recipe uses affordable, everyday ingredients that are available in almost any grocery store. You really don’t need any specialty ingredients.
• Seamless: Our dairy-free cornbread recipe has been served to and loved by countless dairy eaters. They can’t tell the difference and clamor for a second slice!
• Make Head: This bread can be baked a day ahead or frozen for future cornbread “emergencies.” I’ve included make ahead tips below the recipe.
• Versatile: This is truly an anytime of year, any excuse recipe. Cornbread pairs with daily soup, holidays, casual get togethers, barbecue meals, and so much more. We’ve got a list of serving suggestions below the recipe.

Ingredient FAQs

• Cormeal: Is this the same as Corn Flour or Polenta? Cornmeal is a coarse flour made from ground dried corn kernels. It is more coarse than corn flour, but the type you want to use in this recipe is a finer grind than polenta or grits. It is usually just called “yellow cornmeal,” but it might also say “medium grind” on the package.
• Cornmeal: Isn’t it GMO? Corn can be a GMO product. I buy organic cornmeal, which is non-GMO by law.
• Flour: What is Whole Wheat Pastry Flour? It’s whole wheat flour, but it has a lighter grind, making it suitable for more delicate baked goods. If you use another grind of whole wheat flour, the dairy-free cornbread will be a little more dense.
• Milk Alternative: What Type do you Recommend? We’ve tested this recipe with unsweetened almond milk and unsweetened soymilk, and both worked great. Your favorite type for baking should work fine. If you only have plain milk alternative on hand (with a little sweetener) that should also work fine. In a pinch, you could even use water! The cornbread will just be a touch less tender.
• Corn Oil: Isn’t it GMO? Corn oil can be a GMO product, too. You can simply use organic corn oil, which is non-GMO by law, or substitute another baking oil.
• Oil: What other Baking Oil do you Recommend? I use extra-light olive oil or grapeseed oil in most of my baking. However, your favorite baking oil should work fine. If using coconut oil, make sure all ingredients (including the milk alternative and egg) are brought to room temperature first. Any cool ingredients can cause the coconut oil to solidify into little beads.

Special Diet Notes: Dairy-Free Cornbread

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian. Just be sure to choose the milk alternative and oil that suit your dietary needs.

For gluten-free and dairy-free cornbread, you can substitute your favorite gluten-free flour blend for baking for the all-purpose flour. A good friend swears by King Arthur Measure for Measure. I do recommend using eggs (not the egg-free option below) if baking gluten free.

For egg-free and vegan cornbread, see our egg substitute guide for top recommendations. My top choices would be aquafaba or powdered egg replacer for this articular recipe. However, I’ve seen many vegan cornbread recipes that use a generous 1/3 cup applesauce or pumpkin puree in place of the 2 eggs.

Alisa Fleming

Dairy-Free Cornbread

5 from 11 votes

This delicious cornbread is slightly heavy on the cornmeal for a rustic vibe, golden hue, and deeper flavor. It's a favorite for holidays, potlucks, snacks, and backyard barbecues!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Course: Side

Cuisine: American

Calories: 251

Ingredients Method Nutrition Notes

Ingredients

  

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• 1 ½ cups yellow cornmeal
• 1 ½ cups all-purpose flour or whole wheat pastry flour
• 6 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 ½ cups unsweetened dairy-free milk alternative
• ½ cup corn oil or other baking oil
• 2 large eggs

Method

 

1. Preheat your oven to 400ºF and grease an 8x11-inch or 9x9-inch baking dish.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the milk beverage, oil, and eggs.
4. Pour the egg mixture into the cornmeal mixture, and stir until just combined. Do not overmix the batter. It's okay if there are some small lumps.
5. Pour the batter into your prepared baking dish.
6. Bake until the top of the cornbread is golden brown and a toothpick inserted in the center comes out clean, about 25 to 30 minutes.
7. Place the pan on a wire rack and let the dairy-free cornbread cool completely. It can be a little crumbly when still warm.
8. Slice the cooled cornbread in fourths one way and in thirds the opposite way to make 12 relatively large slices. Cut into fourths each way for slightly smaller squares.
9. Cover leftovers and store at room temperature for up to 3 days.

Nutrition

Serving: 1sliceCalories: 251kcalCarbohydrates: 34.6gProtein: 3.9gFat: 10.6gSaturated Fat: 1.5gSodium: 385mgFiber: 0.9gSugar: 6.7g

Notes

Natural Sweetener Option: If you would rather use an unrefined sweetener, you can swap 1/3 cup honey or agave nectar for the sugar. But stir the liquid sweetener in with the wet ingredients instead of the dry ingredients.

Optional Add-ins: You can fold 1/2 cup corn kernels, 1/4 cup diced jalapenos or roasted red peppers, or 1 tablespoon minced fresh herbs (we love rosemary, sage, thyme, or chives.

Cornbread Muffin Option: Grease 12 wells of a muffin pan. Fill each about 2/3 to 3/4 full with batter. Decrease the oven temperature to 375ºF, and bake the muffins for 17 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

High Altitude Note: We have not tested this recipe at high altitude, but based on my extensive high altitude baking experience, I would suggest these changes. If baking above 3000 feet, reduce the baking powder to 1 1/2 teaspoons. If baking above 5000 feet, you might also want to reduce the baking soda to 1/4 teaspoon.

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More Recipe Tips: Dairy-Free Cornbread

Serving Suggestions

• Easter: The bright yellow color of this dairy-free cornbread makes it a perfect complement to Easter dinner. It also pairs remarkably well with ham.
• Thanksgiving: It’s that oft forgotten favorite for the big meal. Enjoy it instead of or with those classic pull-apart rolls.
• Christmas: For some people, Christmas is an excuse to repeat Thanksgiving dinner, for others hearty bowls of soup or a big roast are more suitable. Either way, this dairy-free cornbread can be a perfect side dish.
• Potlucks: Whether it’s for work, school, family reunions, or just meeting up with friends, cornbread is a safe bet. It goes especially well if soup, chili, casseroles, or meats are on the menu. Don’t worry, no one will know it’s dairy free! But bring some dairy-free butter (spread or sticks) and honey to serve on the side.
• Picnics: Cornbread can double as a bread side and a less sweet dessert when eating outdoors. It also packs well.
• Barbecues: We love cornbread when my husband is grilling chicken or beef and vegetables. It adds a little something special.
• Chili: Wasn’t cornbread invented for chili? Perhaps not, but it is a natural match – don’t you think?
• Stuffing: Yes, you can use cornbread to make a wonderful dairy-free cornbread stuffing!
• Tea Time: We also like this dairy-free cornbread as a snack or coffee / tea pairing. Serve it with dairy-free buttery spread, honey, and/or a favorite jam.

Make Ahead

• Time: Up to 1 day for optimal freshness. Or frozen for a future date.
• Tips: If you want to make it a week or more in advance, bake the cornbread, let it cool completely, cover and freeze. On the day you plan to serve it, take it out at least a few hours early to defrost at room temperature. You can optionally warm it in a 350ºF oven for a few minutes once it is defrosted. This is a great option if you want to have the cornbread ready for unexpected events or cravings.

Storage

• Store: Keep the dairy-free cornbread in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or individually wrap the slices and freeze for longer storage.
• Defrost or Reheat: The best option is to let the slices sit at room temperature until defrosted. But if you’re too hungry to wait, you can reheat them in the microwave. Unwrap the slice, place it on a plate, and loosely cover with the plastic wrap. Heat it in 15 second intervals until just warm.

Troubleshooting Tips

• The Texture is Dry: Make sure not to overbake the bread and that you oven isn’t running to hot. Even a few extra minutes or a little extra heat can cause cornbread to dry out. Also make sure to spoon the flour into your measuring cup and then level it off. Do not scoop the flour or press it down at all, as this can cause too much flour in the recipe. Finally, do not overmix the batter as this can cause a drier, tougher bread.
• It is Dense or Didn’t Rise: Make sure your baking powder and baking soda are still quite active. Put about ½ teaspoon of each in separate small bowls. Add hot or boiling water to the baking powder and vinegar (any type) to the baking soda. They should vigorously bubble and fizz. If the response is lackluster at all, then you need to buy new leavener. If both are good, make sure your oven isn’t running too cool. Finally, don’t remove the cornbread from the oven until the toothpick comes out clean. Altitude and climate can affect how long it needs to bake by a few minutes.
• The Batter Rose but then fell when Baking: This most often happens at higher altitude and/or in dry climates. See the high altitude tips in the recipe notes for both possibilities.
• The Cornbread is Crumbly: If it’s also dry or too dense, see the troubleshooting tips above. If it’s tender but crumbly, and you used both wheat flour and eggs (not the gluten-free or vegan options, which can make it a little more crumbly), then make sure you let it cool completely before slicing. It will be more crumbly when still warm.

Also Try Our Dairy-Free Corn Pudding Recipe!