Dairy Free Cornbread

Total time40 min

Prep time10 min

Cook time25 min

4.6

(6)

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Ingredients

9 servings

1 cup fine yellow cornmeal
1 cup gluten free flour
¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
1 cup milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.
2 large eggs
⅓ cup unsalted butter, melted and slightly cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp neutral oil, for the pan

Instructions

1
Preheat the oven to 400°F (205°C). Lightly grease a 9×9-inch baking pan with the neutral oil.
2
In a large bowl, whisk together the cornmeal, gluten free flour, sugar, baking powder, and salt until evenly combined.

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