- 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
Soft, crumbly, sweet and full of corn cornbread that is egg and dairy free!
Whether you are plant-based, sensitive to dairy or allergic to eggs, this cornbread recipe is for you!
The perfect balance of sweet and savory with hints of brown sugar, honey and real corn!
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!
Make The Dairy Free Buttermilk
Make The Flax Egg
Make The Cornbread Batter
In 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.
Add Batter To Prepared Baking Dish