Dairy Free Honey Cornbread
Golden, lightly sweet, and tender all the way through, this cornbread is the kind of crowd-pleaser that disappears fast — and it makes 9 generous squares, so there's at least a chance everyone gets a piece. Honey does the heavy lifting in the sweetness department, giving it a more nuanced flavor than sugar alone ever could. The clever swap here is a quick homemade "buttermilk" made by combining dairy free milk with a splash of apple cider vinegar — it curdles slightly and mimics the tang and lift you'd normally get from traditional dairy. Melted coconut oil steps in for butter, keeping the crumb moist without any heaviness. The batter comes together in two bowls and bakes at 400°F for about 22 to 25 minutes, so you're not spending your whole evening in the kitchen. It's the kind of recipe that proves you don't need to compromise on comfort food just because you're avoiding dairy — this one holds its own against any classic version at the table.
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Learn more →Ingredients
9 servings
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ⅓ cup honey
- 2 large eggs
- 1 cup dairy free milk
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - ⅓ cup coconut oil, melted and slightly cooled
- 1 tsp apple cider vinegar
Instructions
- 1
Preheat the oven to 400°F (205°C). Grease a 9×9-inch baking pan with a thin layer of coconut oil or line it with parchment paper.
- 2
In a medium bowl, stir together the dairy free milk and apple cider vinegar and let stand for 2 minutes until slightly curdled.
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