This perfectly moist cornbread is the perfect companion to BBQ, Christmas ham, or New Year’s turkey!
Quick and super easy to whip up in a pinch. You can make it plain as-is or jazz this cornbread up with for example, jalapeños and cheddar or crispy bacon bits. Make this amazing cornbread your own.
Enjoy!

Perfectly moist dairy-free cornbread
Ingredients
- 120 gr fine cornmeal
- 125 gr all-purpose flour
- 1 rsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- 115 gr unsalted dairy-free butter melted and slightly cooled
- 65 gr dark brown sugar packed light
- 2 tbsp honey
- 1 large egg at room temperature
- 240 ml oat milk
- juice of 1/2 a lemon
Instructions
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Preheat oven to 200℃
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Grease and flour a 20cm X 18cm baking tray and set aside.
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In a small bowl mix the oat milk and lemon juice, set aside for 5 minutes
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In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and combined.
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Then, whisk in the egg until fully incorporated into the wet mixture.
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Finally, whisk in the oat milk and lemon mixture until you have a smooth and even mix. Set aside your wet ingredients.
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Now for the dry ingredients, whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl.
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Pour the wet ingredients into the dry ingredients and whisk until the batter is combined. Try to avoid over-mixing.
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Pour the batter into the prepared baking pan. Bake for 25min – 35 minutes or until golden brown on top and the center is cooked through and the edges are crispy. Use a toothpick to test.
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Mix honey and melter butter and pencil this all over the top.
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Allow the cornbread to rest for a couple of minutes before slicing and serving.