Cornbread without milk (of any kind!)

Stack of 2 slices of cornbread with a hand taking away the upper one.

Author: Katie

This homemade cornbread is not only made without milk but also completely dairy-free. It has a fluffy texture with a touch of sweetness and can be enjoyed as a stand-alone snack or a delicious side dish.

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4.80 from 5 votes

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Prep Time: 10

Cook Time: 35

Total Time: 45

Course: Side Dish

Cuisine: American-Inspired

Servings: 9 slices

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

You can find detailed step-by step-photos above the recipe card.

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

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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