Dairy Free and Egg Free Cornbread Recipe
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.
Servings 9 servings
Calories 207kcal
Ingredients
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 3 tablespoon sugar
- 4 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup vegetable oil
- 1 cup dairy free milk
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water
- Optional add-ins: Diced jalapeno, corn kernels, minced 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.
Notes
Store leftover cornbread in an airtight container at room temperature for 2-3 days or in the fridge for up to 1 week.
Nutrition
Calories: 207kcal | Carbohydrates: 31g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 331mg | Potassium: 92mg | Fiber: 2g | Sugar: 6g | Vitamin A: 55IU | Calcium: 148mg | Iron: 2mg
