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–+ servings
Two pieces of dairy-free cornbread stacked on a plate, drizzled with honey.
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5 from 1 vote

Dairy Free Cornbread

This 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.
Prep Time15 minutes
Cook Time18 minutes
Course: Side Dish
Cuisine: American
Keyword: cornbread, dairy free, muffins
Servings: 12
Author: Justine

Equipment

  • 1 Bowl
  • 1 muffin pan or 8x8 pan

Ingredients

  • 1.5 c cornmeal
  • 2 tbsp cornmeal
  • 1 c all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp smoked paprika
  • 2 tbsp honey or maple syrup
  • 1 1/4 c oat milk or almond
  • 3/4 c water
  • 1/3 c vegetable oil
  • 3/4 c corn canned, drained or defrosted from frozen

Instructions

  • 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 8x8 pan, line with parchment paper and bake for about 18-20 minutes or until middle comes out clean with a toothpick.

Video

Nutrition

Serving: 2oz | Calories: 146kcal | Carbohydrates: 29g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 112mg | Potassium: 222mg | Fiber: 3g | Sugar: 4g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg