Perfectly moist dairy-free cornbread

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

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 43 minutes

Ingredients

  • 120 gr fine cornmeal
  • 125 gr all-purpose flour
  • 1 rsp baking powder
  • ½ tsp baking soda
  • 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

  1. Preheat oven to 200℃

  2. Grease and flour a 20cm X 18cm baking tray and set aside.

  3. In a small bowl mix the oat milk and lemon juice, set aside for 5 minutes

  4. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and combined.

  5. Then, whisk in the egg until fully incorporated into the wet mixture.

  6. Finally, whisk in the oat milk and lemon mixture until you have a smooth and even mix. Set aside your wet ingredients.

  7. Now for the dry ingredients, whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl.

  8. Pour the wet ingredients into the dry ingredients and whisk until the batter is combined. Try to avoid over-mixing.

  9. 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.

  10. Mix honey and melter butter and pencil this all over the top.

  11. Allow the cornbread to rest for a couple of minutes before slicing and serving.

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