Ingredients
- 1 cup All-Purpose Flour
- 1 cup Yellow Cornmeal
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 0.5 teaspoon Sea Salt
- 0.75 cup (unsweetened) Almond Milk
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Ground Flaxseeds
- 3 Tablespoons Water
- 0.3 cup Avocado Oil
- 0.25 cup Light Brown Sugar
- 2 Tablespoons Honey/Maple Syrup
- 1 cup Corn
- 1 large (or 2 if you like it spicy) Jalapeño Pepper
- 0.25 cup, finely chopped Parsley
Directions
Soft, crumbly, sweet and full of corn egg and dairy free cornbread!
The perfect side dish to serve along side a bowl of chili or the Thanksgiving feast!
Whether you are plant-based, sensitive to dairy or allergic to eggs, this cornbread recipe is for you.
Cornbread originated with British colonists who adapted their baking to meal ground from white corn but back then it wasn’t sweet.
I am all about the perfect balance of sweet and savory with hints of brown sugar, honey and real corn!
Most cornbreads are dense and lack texture but not this recipe!
The crumb comes out very tender.
For the perfect texture, I like adding medium grind cornmeal but fine grind would work as well.
If you like a bit of spicy, add one or two chopped jalapeño or serrano peppers!
For the corn, I like using frozen and thaw it on the counter while I make the batter but if you have fresh corn on hand even better!
As most corn products in the US are GMO, I recommend using organic cornmeal and corn kernels.
Make this egg and dairy free cornbread and let me know your thoughts by writing a comment below.
You can also send me a picture of your creation via Instagram.
Steps
1 Done | Make The Dairy Free ButtermilkFirst, preheat your oven to 400°F. In a small bowl, combine the 3/4 cup unsweetened almond milk and 1 Tablespoon apple cider vinegar. Stir then set aside. You will see the almond milk curdle immediately. |
2 Done | Make The Flax EggIn another small bowl, combine 1 Tablespoon of ground flax seeds (flax meal) with 3 Tablespoons of water. Mix then set aside. The mixture will gel up similar to the texture of egg whites. |
3 Done | Make The Cornbread BatterIn a large bowl, combine 1 cup of all-purpose flour, 1 cup of medium grind cornmeal, 1 teaspoon of baking powder, 1 teaspoon of baking soda and 1/2 teaspoon of fine sea salt. If you are using kosher salt (a bigger flake) use 1 teaspoon of salt. Whisk to combine. Next, add 1/3 cup of avocado oil to the buttermilk mixture along with 1/4 cup pf packed light brown sugar and 2 Tablespoons of honey or maple syrup. Whisk well to combine then add the flax egg and whisk again. Add the wet mixture to the dry then using a spatula, fold the ingredients together until all of the dry but have been absorbed. Do not over mix. Next, add the corn, finely chopped jalapeño and parsley to the batter and fold in the ingredients. |
4 Done | Add Batter To Prepared Baking DishI like using a square 9x9 baking dish and parchment paper that has some overhang for easy removal. Add the batter to the parchment lined baking dish and spread the batter out evenly into the 4 corners. |
5 Done | BakeBake the cornbread in your preheated 400°F oven for 20 minutes. The top will be lightly golden brown. Allow to cool in the baking dish for 5 minutes then move to a wire rack to cool a bit more before cutting into squares. |
6 Done | StoreStore any leftovers in a plastic or glass container with an air-tight lid and parchment paper if you plan to stack the cornbread squares. |
