Here is a fool-proof recipe for delicious cornbread without milk that's loaded with rich corn flavor and slightly sweet notes. This dairy-free cornbread can be baked until moist and soft or taken further for a denser cornbread. Perfect as a delectable side dish or a warm, comforting snack.
For other quick bread recipes, check out my No-Butter Banana Bread with Oil, 5-Ingredient Vegan Banana Bread or this recipe for Vegan Pumpkin Banana Bread.
What is cornbread
Cornbread is a type of bread that comes from the United States. It's a beloved part of Southern cooking traditions. This bread is made mainly from cornmeal, which gives it a distinct taste and texture. The sweetness and texture of cornbread can vary, especially between the South and the North.
Traditional cornbread from the South tends to be less sweet. It is denser, which means it's a bit heavier. People in the South often make it in a cast iron pan, and they might use bacon grease to give it extra flavor.
Northern cornbread is usually sweeter. It's lighter and more cake-like in texture.
Can you make cornbread without milk?
Absolutely, you can make delicious cornbread without using milk. Many people prefer milk-free cornbread for various reasons, including dietary restrictions or personal preferences.
You won't sacrifice taste or texture by omitting whole milk from your cornbread recipe.
Substitute for milk in cornbread
If you're seeking a milk substitute for your cornbread recipe, you have several excellent options:
- Water: Making cornbread with water instead of milk will be the easiest option. It will provide the necessary moisture without dairy.
- Other milk substitutes: Opt for your preferred dairy-free milk alternative, such as almond milk, oat milk, coconut milk, soy milk or vegan buttermilk. These alternatives can add a unique flavor and creaminess to your cornbread while keeping it dairy-free.
Why you'll love this recipe
- No milk, no butter, no buttermilk: This easy cornbread recipe is dairy-free, making it perfect for anyone with lactose intolerance or dairy allergies.
- Simple ingredients: You'll love the simple ingredient list of pantry staples, ensuring you can whip up this cornbread without a special grocery run.
- Easy to make: This recipe is incredibly easy to follow – it's pretty flop-proof.
- Customizable: This cornbread recipe is versatile, allowing you to tailor it to your taste, whether you prefer it sweeter, spicier, or with added mix-ins like jalapeños or cheese, making it suitable for any occasion or meal that the whole family will love.
Ingredients & substitution notes
- Flour: I used white all-purpose, but you could also use whole wheat flour.
- Oil: Choose a neutral vegetable oil. You could also use light olive oil or coconut oil, but the taste might be too noticeable.
- Cornmeal: Choose yellow cornmeal; I used medium-ground cornmeal, but a fine will also work.
- Sugar: I prefer soft brown sugar. You could also try white sugar or coconut sugar.
- Baking powder: acts as a leavening agent.
See recipe card for quantities.
Step-by-step instructions
STEP 1: Preheat the oven to 350°F (180°C). Prepare a baking dish by greasing it really well or lining it with baking paper. In a large bowl, whisk together the dry ingredients.
STEP 2: In another large bowl, whisk the eggs until light and fluffy. This can be done by hand or with an electric mixer. Add the oil and water and mix until incorporated.
STEP 3: Add the wet to the dry ingredients and whisk together until silky and smooth.
STEP 4: Pour the cornbread batter into the prepared pan (or hot skillet). Bake it in the oven between 30-38 minutes depending on the preferred texture.
Allow the bread to cool for 10 minutes in the pan before transferring it to a cooling rack.
Top tips
- Electric beater: Beat the eggs with an electric beater to get even more air into the dough for a fluffier consistency.
- Sweetness: Adjust the amount of sugar to your taste.
- Avoid overbaking – too dry cornbread is not delicious! Check the doneness with a toothpick – it should come out clean when inserted in the center. The edges should be golden brown. Stick to 30-33 minutes for a moist cornbread and 33-38 minutes for a more crumbly, cake-like texture.
- Let it rest in the baking pan first. Remove once it is at room temperature.
- Get creative: feel free to add in herbs, spices, cheese or other add-ins.
Variations
- Sweeter: Adjust the amount of sugar to make it a sweet cornbread recipe.
- Gluten-free: You could try using a gluten-free flour blend instead of regular flour, but I have never tried making a gluten-free version.
- Savory: Use less sugar; add fresh chopped herbs like thyme, rosemary and parsley. Dried herbs will work, too, but remember they are a little stronger in taste. You can also add some shredded cheddar or, corn or pickled jalapeños.
- Cornbread muffins: Bake them in a muffin tin to turn these into corn muffins- the baking time will change, though.
Topping ideas
Sweet Toppings:
- Drizzle with honey or maple syrup: Bring out the sweetness with a generous drizzle of honey or pure maple syrup. Agave nectar is a delicious alternative.
- Butter and jam: Spread some softened or melted butter and your favorite fruit jam
- Fresh fruit: Top this quick bread with a mix of fresh berries, like strawberries, blueberries, or raspberries, for a burst of fruity goodness. Or try my Breakfast Fruit Salad instead.
- Whipped cream: A dollop of whipped cream adds a creamy and airy contrast to the crumbly cornbread. You can try my Aquafaba Whipped Cream.
- Ice cream: For an indulgent treat, serve warm cornbread with a scoop of vanilla ice cream.
Savory Toppings:
- Cheese: Melt some cheese on top or serve cornbread alongside a cheese platter for a savory and cheesy experience.
- Scrambled eggs: Pair cornbread with fluffy No-Milk Scrambled Eggs for a hearty breakfast or brunch.
- Avocado or guacamole: Spread ripe avocado slices or my Onion-Free Guacamole for a creamy and flavorful topping.
- Hummus: Cornbread and Hummus make an excellent partner for a protein-rich snack.
- Herbed butter: The aromatics are so good!
Serving suggestions
Cornbread can be enjoyed as a stand-alone snack or as the perfect side dish to go alongside a bunch of different savory main dishes.
- Stews: Enjoy cornbread alongside savory mains such as my Vegetarian Chili, Vegetarian Shakshuka, or Loubia for a hearty and satisfying meal.
- Soups: Use it as a dunking dipper for soups like my Cherry Tomato Soup, Mushroom Soup without Cream, or Vegetarian Potato Soup.
- Sweet serve: Indulge in the sweetness by pairing it with honey, maple syrup, fresh berries, Fruit Salad, Vegan Whipped Cream, or ice cream for a dessert-like experience.
- Savory companions: Top with cheeses, scrambled eggs, avocado, Guacamole, Hummus, or herbed butter for a savory twist.
- Bread alternative: Use it as a bread alternative on a Vegetarian Charcuterie Board, offering a unique twist to your spread.
- Cozy drinks: Pair your sweet cornbread with a warm beverage like my Peanut Butter Coffee, Lemon Ginger Turmeric Tea, or Cocoa Powder Hot Chocolate.
Storage
- To store: Place leftover cornbread in an airtight container or wrap it tightly in plastic wrap or aluminum foil. Store it in the refrigerator for up to 3 days. This helps maintain its freshness.
- To freeze: To freeze, place it in a freezer-safe, airtight container. Cornbread can be frozen for up to 2-3 months.
- To reheat: To thaw, place it in the refrigerator overnight or reheat directly from frozen in a preheated oven for a few minutes until warmed through.
FAQ
Cornbread can be both sweet and savory, depending on the recipe. Traditional Southern-style cornbread tends to be less sweet and is often served as a side dish with savory meals. However, there are sweeter variations of cornbread that can be enjoyed as a dessert or a sweet snack.
No, cornbread is a quick bread, made without yeast and has a distinct flavor and texture that sets it apart from regular bread. It has a slightly sweet, nutty flavor from the cornmeal and a crumbly, cake-like texture. While it's bread-like in the sense that it's baked and served in slices, its taste and texture are unique.
Yes, making cornbread in a cast-iron skillet is a popular and traditional method. Preheating the skillet is key for achieving a crispy crust on the bottom and edges. Ensure that the skillet is adequately greased to prevent sticking. It's a great way to get that classic, rustic cornbread flavor and texture. However, if you haven't tried using a cast iron skillet before, give it a try; many feel it gives the best results!
More bread recipes
Looking for other sweet bread recipes? Try these:
📖 Recipe
Cornbread without milk (of any kind!)
Equipment
- 2 mixing bowls
- 1 parchment paper
- 1 baking dish *mine was 9x6 inches, 8x8 inches will also work
Ingredients
- 1 ¼ cup (150 g) all-purpose flour
- 1 cup (160 g) cornmeal
- ½ cup (80 g) granulated sugar
- 2 teaspoon (1 teaspoon) baking powder
- ½ teaspoon salt
- 2 eggs
- ¾ cup (175 ml) water
- ⅓ cup (60 g) oil
Instructions
- Preheat oven to 350°F (180°C). Line a baking dish with parchment paper (or greased with oil)
- In a large bowl whisk together all dry ingredients.1 ¼ cup all-purpose flour, 1 cup cornmeal, ½ cup granulated sugar, 2 teaspoon baking powder, ½ teaspoon salt
- In a separate bowl, beat the eggs until slightly fluffy (see step-by-step photos) either using an electric beater or by hand.2 eggs
- Once fluffy, add the oil and water and whisk until well incorporated.¾ cup water, ⅓ cup oil
- Pour the batter into the prepared pan and bake in the preheated oven. For a denser and more moist cornbread stick to 30-33 minutes, for a more crumbly, cake-like bread go for 33-38 minutes. Also check doneness by inserting a toothpick inserted into the center. If it comes out clean or with a few crumbs but no wet batter, it's done. The edges should be golden brown.
- Once done, remove from the oven and let the cornbread sit in the pan for another 10 minutes. Then transfer to a wire rack and let cool almost completely.
Video
Notes
- Electric beater: Beat the eggs with an electric beater to get even more air into the dough for a fluffier consistency
- Avoid overbaking – too dry cornbread is not delicious! Check the doneness with a toothpick – it should come out clean when inserted in the center. The edges should be golden brown. Stick to 30-33 minutes for a moist cornbread and 33-38 minutes for a more crumbly, cake-like texture.
- Sweetness: Adjust the amount of sugar to your taste.
- Let it rest in the baking pan first. Remove once it is at room temperature.
- Get creative: feel free to add in herbs, spices, cheese or other add-ins
- Serving suggestions: The options are endless- you can go sweet or savory. Check out some serving suggestions above
Robert says
Not My Grandmas corn bread. But I gotta say. This was really an easy recipe and it’s good. The Wife said save this one.
Thanks
Katie says
Hi Robert- very much appreciate your feedback! Thanks a lot and happy that it got approved by your wife as well! 🙂