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Soft, tender and lightly sweet, this cornbread recipe without milk comes together in 35 minutes. Fluffy squares of deliciousness, that are perfect with soups, chilli, or just a slick of dairy free butter (with no eggs or buttermilk needed).
FIRST OF ALL (!) This cornbread? Totally addictive.
Let me paint a picture: golden, soft, oven-warm squares, crumbs flying everywhere as I desperately try to photograph a batch before they disappear (into my mouth).
Spoiler alert: I failed. I ate SEVERAL. Warm, buttery, lightly sweet and so comforting.
I’ve tested this dairy-free cornbread recipe many times and now my freezer is stocked for soups, chilli, or a sneaky snack. It’s quick, simple and made with unrefined sugar, for a healthy twist.
Happy cooking, Tara x
Quick links:
- Jump to Recipe
- Ingredients
- Step-by-Step Instructions (with Photos)
- Success Tips
- Serving Suggestions & Storage
- FAQs
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HOW TO MAKE THIS CORNBREAD RECIPE WITHOUT MILK
Here’s a summary of the ingredients needed and steps involved in making this simple cornbread recipe without milk, buttermilk or eggs.
Make sure to head to the recipe card below for the full recipe, ingredient quantities and detailed instructions.
INGREDIENTS FOR: CORNBREAD WITHOUT MILK
- Fine yellow cornmeal: For a classic corn flavour, without a gritty texture.
- All-purpose flour: Balances the cornmeal for a soft, tender crumb. Also known as ‘plain flour’ in the UK.
- Baking powder: For rise and a fluffy texture.
- Coconut sugar: For a gentle sweetness without refined sugar. You can swap for light brown sugar or white sugar if you prefer.
- Salt: To enhance the flavours.
- Dairy free milk: I’ve tested with almond milk, oat milk and soy milk, they all work well. Can you substitute for water? Yes, but the result will not be as rich or flavoursome.
- Coconut oil, melted: Coconut oil is great for making cornbread without egg and buttermilk because it keeps the cornbread moist and gives structure. You could substitute for a neutral vegetable oil.
HOW TO MAKE THIS VEGAN CORNBREAD RECIPE
1. Mix dry ingredients. Use a large whisk, if you’ve got one, to stir everything together in a large bowl.
2. Mix in wet ingredients. Add the oil and milk to the bowl and gently whisk together until just combined (don’t beat the mixture).
3. Pour the cornbread batter into a baking tin. I used a non-stick 20cm (8”) square tin.
4. It’s time to bake. 25 minutes in a pre-heated oven is about the sweet spot – until lightly golden and a knife or skewer inserted into the centre comes out clean.
Note: Quick bread and cakes made with coconut oil don’t brown as deeply as those made with vegan butter, so expect your cornbread to have a light golden brown colour when baked. Rely on the skewer test rather than colour to know when it’s fully baked.
SERVING SUGGESTIONS
- Serve warm, spread with vegan butter and a drizzle of maple syrup for a sweet treat. YES PLEASE.
- Serve this dairy free cornbread with a side of chilli or hearty stew for a warming meal (it’s perfect with my Slow Cooker Three Bean Chilli Soup)
HOW TO STORE
At room temperature. Store in an airtight container for up to 5 days.
In the freezer. Slice into squares, wrap tightly in plastic wrap (eco cling film) and store in a freezer bag for up to 3 months.
Reheating. Let the cornbread defrost in the fridge overnight and then, if you’d like to serve it warm, pop it in the microwave for 30 seconds.
WHY YOU’LL LOVE THIS CORNBREAD
- Quick and easy. Just 10 minutes prep, 25 minutes bake for his homemade cornbread recipe.
- Moist and tender. No eggs, no milk and no buttermilk are needed in this northern cornbread – the coconut oil keeps the texture soft and fluffy.
- Delicately sweet. Balanced sweetness from unrefined coconut sugar.
- Versatile. This dairy free cornbread works well with both sweet and savoury dishes.
TIPS FOR MAKING CORNBREAD WITHOUT MILK
Use fine corn meal. To avoid a gritty texture.
Weigh your ingredients. Measure the ingredients using a scale (by weight) for best results – small differences in ingredient quantities can affect the final result.
Check doneness at 25 minutes. Over-baking can result in a dry cornbread so check doneness with a skewer or knife at 25 minutes; a few dry crumbs are perfect but if there is wet batter, bake for 2-3 minutes more before testing again.
FREQUENTLY ASKED QUESTIONS
What is a substitute for milk in cornbread?
Water, unsweetened almond, oat or soya milk will all work in this recipe. Using dairy free milk gives a richer flavour than water.
How do I heat up cornbread?
Warm up your cornbread by popping it in the microwave for around 30 seconds, until warmed through.
How long does cornbread last?
It’s best eaten fresh, but it can be stored for up to 5 days at room temperature, or up to 3 months in the freezer. When storing, make sure you wrap it tightly in eco cling film and place it in an airtight container.
Easy Cornbread Recipe (Without Milk, Buttermilk or Eggs)
Ingredients
Dry ingredients:
- 150 g fine cornmeal
- 150 g all purpose flour (or plain flour) (spooned and levelled, if using cups)
- 75 g coconut sugar
- 1 tbsp baking powder
- ½ tsp salt
Wet ingredients:
- 300 ml dairy free milk
- 150 g coconut oil (melted and cooled)
Instructions
- PREHEAT the oven to 165°C fan (185°C conventional / 365°F / gas mark 5).
- PREPARE a 20cm (8”) square baking tin by lightly greasing it, or lining it with parchment paper if it is not non-stick.
- COMBINE THE DRY INGREDIENTS. Whisk together in a large bowl.150 g fine cornmeal, 150 g all purpose flour (or plain flour), 75 g coconut sugar, 1 tbsp baking powder, 1/2 tsp salt
- ADD THE WET INGREDIENTS and gently whisk together until combined. Don’t beat the mixture.300 ml dairy free milk, 150 g coconut oil
- BAKE in the preheated oven for 25-30 minutes until the top is lightly golden and a knife or skewer inserted into the centre comes out clean (or with a few dry crumbs on it).NOTE: If you see any wet batter, place the cornbread back in the oven for a couple of minutes before checking again.
- COOL the cornbread slightly before slicing into squares and serving.
- SERVE with dairy free butter or jam.
- TO STORE, wrap leftovers in eco-cling film and place in an airtight container at room temperature for up to 5 days.
Notes
Nutrition
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Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
