Our dairy free cornbread muffins or made in a square pan is a great side dish with chili or chicken! Like our cornmeal muffins but no egg, no milk. How to make this batter into mini muffins or cut into squares, either way each bite is fluffy and full of flavor.
You can use this batter to bake this a few different ways. We will discuss timing for a square baking dish, muffins and you could pour cornbread dairy free batter on top to make Jiffy Tamale Pie too! No matter how you use it you’ll have yourself a Southern favorite free of lactose. (affiliate links present)
No Egg for Cornbread
Just like our Crazy Cake, you need no eggs in this dish, not even an egg replacer! Believe it or not the outcome will come out just as fluffy and moist as if a few were cracked into your bowl. Now you do need a bit of milk but that can be any type of your choosing really. I would choose plain vs. vanilla but almond, cashew or soy milk will do.
In the photos shown here we are focusing on muffins. Why?? Well, because they bake up quickly, there is no slicing required and you can grab one and go quite easily. Use a regular pan for about 18 minutes or mini muffins can be ready in about 9, your choice. Little hands seem to prefer these, you just need to watch the timing closely.
Cornbread No Milk
With these ingredients you’ll get a Southern Dish Often Made with Buttermilk and Cornmeal, sweet and savory all together in each bite. You can add some spicy too if you wanted to.
The easiest way is to dump a small can of diced green smoked chiles into the mix. You can roast them yourself or buy a variety of heat levels to adjust to your liking. Or just add a pinch of red pepper flakes and;
- 1.5 c cornmeal
- All purpose flour – if you need to substitute for gluten free flour use this guide
- Baking powder
- 1/2 tsp salt
- Smoked paprika
- Maple syrup or try Ripe Banana Cornbread for sweet cornbread batter
- 1 1/4 c oat milk or almond
- 1/3 c vegetable oil or melted coconut oil could work
- 1 c corn canned, drained
You can use a 8×8 pan, make about 12 muffins regular sized or 24 minis. If you wanted it thicker like our Jiffy Mexican Cornbread version it could be doubled to fit into a 9×13 inch glass dish. The shape and size is really up to you. I like mine thick which works best in my opinion in a muffin tin like you see here.
Mini Cornbread Muffins
A fun way if you are having a Southern meal is to make Cornbread in Cast Iron Skillet. You can put it on top of a trivet as is to serve right in the pan for the rustic theme. Slap a few slices of butter on the top to melt and it looks pretty awesome this way.
- Preheat oven to 400° F. Grease a muffin pan, better in this case than using muffin liners.
- In a large bowl, combine corn meal, flour, salt, baking powder, and paprika.
- Whisk to evenly distribute everything.
- Make a well in the center of the dry ingredients.
- Add all the wet simple ingredients. Stir the wet ingredients together, slowly incorporating dry ingredients.
- Whisk until everything is smooth if needed. Stir in the corn kernels.
- Scoop into the prepared muffin cups, filling to nearly the top.
- Bake for 16-20 minutes, until a skewer inserted comes out clean.
- Allow to cool in the pan for at least 5 minutes before removing each with a spoon to scoop out.
- * If using an 8×8 baking pan, line with parchment paper and bake for about 20 minutes or until middle comes out mostly clean with moist crumbs attached.
- Serve with melted butter on top and/or a sprinkle of brown sugar for added sweetness
In the case that you wanted to make Crockpot Cornbread you’d want to double this. Make sure the insides of the pot are sprayed well so it can be sliced and slid out. If I’m using a tin, many times I’ll do the same thing vs. using paper liners as you’ll lose some of the outsides to sticking if you do.
A great side dish for the holidays with a batch of Dairy Free Scalloped Potatoes or really serve them year round with dinner.
Dairy Free Cornbread Muffins
What are the tricks to making moist cornbread? There are tips that pertain to any sort of muffin or sweet bread you are baking. Whether you are cooking regular air fryer cornbread, with or without egg substitutes, you want to keep these in mind with all baked goods;
- Only stir ingredients together just enough for the dry ingredients to be incorporated. Do not over-mix as doing so will make them more dense.
- Add into a preheated oven so they bake evenly at the same temp. during the entire timing.
- Set pan on the rack in the middle of your oven.
- Check after the minimum cook time listed in your eggless cornbread recipe or otherwise.
- Use your oven light first, if it looks wet in the center still, give it a few more minutes
- If the middle has risen, open the oven and gently touch the center
- if it springs back immediately, take it out now!!
- in the case that the middle sinks when touched, give it a few more minutes and check again.
As SOON as they spring back take the pan out and use a spoon to scoop around the sides and lift out on to a cooling rack. Leaving them in the hot pan will dry them out. You can them enjoy them immediately with our 5 ingredient chili or as a simple breakfast item.
Should I refrigerate my leftover cornbread?
That depends on how long you want to keep it and how moist you want it to stay. The BEST way to keep it tender is to wait until it’s cool, wrap in foil or plastic wrap tight and keep on your countertop. That will last 2 days. We typically will make Dairy Free Beef Stroganoff next day and serve again with that. Refrigerating it helps preserve the quality for up to 1 week but will dry it out.
Reheating Leftover Cornbread
When you’re ready to enjoy your leftovers, you can reheat it to restore its warmth and flavor. I always recommend adding a pat of butter to the top before you start or drizzle a bit of honey or maple syrup to add a bit more moisture. Then you can use one of these methods;
- How to reheat cornbread in the oven – Preheat your oven to 350°F (175°C). Wrap the cornbread in aluminum foil and place it in the oven for about 10-15 minutes, or until it’s heated through.
- How to reheat cornbread in the microwave – For a quicker option, you can reheat a slice of cornbread in the microwave. Place it on a microwave-safe plate and heat it on low power in 10-15 second intervals until warmed to your liking. Be careful not to overheat, as cornbread can become dry.
We do this often with what chili we have left from the day before and these. It is a great lunch next day for me when I am working and free!! I hate wasting food, if you are like me once you get the hang of how it is done you can make it almost taste like fresh once again to enjoy. That is the whole goal right?
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Dairy Free Cornbread
- 1 Bowl
- 1 muffin pan or 8×8 pan
- Preheat oven to 400° F. Grease a muffin pan, better in this case than using muffin liners. In a large bowl, combine corn meal, flour, salt, baking powder, and paprika. Whisk to evenly distribute everything.
- Make a well in the center of the dry ingredients. Add all the wet ingredients. Stir the wet ingredients together, slowly incorporating dry ingredients – do not over-mix. Fold in the corn kernels.
- Scoop into the prepared muffin cups, filling 2/3 of the way full. Bake for 16-18 minutes, until a skewer inserted comes out clean. Allow to cool in the pan for at least 5 minutes before removing each with a spoon to scoop out.
- * If using a sprayed 8×8 pan, line with parchment paper and bake for about 18-20 minutes or until middle comes out clean with a toothpick.