Dairy Free Jalapeño Cornbread
Cornbread is one of those crowd-pleasing bakes that feels like it should be off-limits when you're avoiding dairy — but this version proves otherwise. Unsweetened oat milk gets a splash of apple cider vinegar to create a quick homemade "buttermilk" that keeps the crumb tender and moist without a drop of the real thing. Melted dairy-free butter rounds out the richness, so the texture is everything you'd want: golden on top, soft in the middle, and sturdy enough to hold up to a bowl of chili. The two seeded jalapeños folded into the batter bring just enough heat to make every bite interesting without overwhelming the subtle sweetness from the honey. It bakes up in a 9×9 pan and cuts into 9 generous squares — perfect for feeding a crowd at a cookout, potluck, or weeknight dinner. The ingredient list is straightforward and the method is genuinely simple, so even a beginner baker can pull this off with confidence.
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Learn more →Ingredients
9 servings
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp fine salt
- 1 cup unsweetened oat milk
- 1 tbsp apple cider vinegar
- 2 large eggs
- 3 tbsp honey
- ¼ cup dairy free butter, melted and slightly cooled
- 2 medium jalapeños, seeded and finely diced
- cooking spray or additional dairy free butter, for the pan
Instructions
- 1
Preheat the oven to 400°F (205°C). Grease a 9×9-inch baking pan with cooking spray or dairy free butter and set aside.
- 2
Stir together the oat milk and apple cider vinegar in a medium bowl and let stand for 5 minutes until slightly curdled.
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