Dairy Free Sweet Cornbread

Total time45 min

Prep time10 min

Cook time25 min

This golden, slightly sweet cornbread bakes up with a tender, moist crumb and just the right crackle on top. Cornmeal gives it that classic hearty texture, while a touch of vanilla and sugar round out the flavor into something you'll want to make on repeat. It comes together in one bowl with simple pantry staples, folded just until combined so the crumb stays soft rather than dense. Cut into nine squares, it's perfect warm from the pan with a smear of your favorite spread, or alongside a bowl of chili for dinner. This is a solid pick for a dairy free table, and it's easygoing enough to bake on a weeknight without any special equipment.

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Ingredients

9 servings

1 cup yellow cornmeal
Pearl Milling Co Yellow Corn Meal - 5 LB Kroger Yellow Corn Meal Pearl Milling Company Yellow Corn Meal Arrowhead Mills Organic Yellow Cornmeal Aunt Jemima Yellow Corn Meal 80 Oz
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1 cup all-purpose flour
½ cup granulated sugar
1 tbsp baking powder
½ tsp salt
1 cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps 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 vanilla extract

Instructions

1
Preheat the oven to 400°F (205°C). Grease an 8x8-inch baking pan with butter or nonstick spray.
2
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.

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