Dairy-Free Cornbread

Dairy-Free Cornbread

Serves 16
This simple corn bread recipe can be used as the basis for any cornbread stuffing recipe.
  • 1 1/2 cup yellow cornmeal
  • 1 1/2 cup all-purpose flour
  • 6 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 1/2 cup plain soy milk or rice milk
  • 2 large eggs
  • 1/2 cup expeller-pressed canola oil, plus more for the baking dish
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Preheat the oven to 400°F. Oil a (9-inch) square baking dish and set it aside.

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt. In a second large bowl, whisk together soy milk, eggs and oil. Add milk mixture to cornmeal mixture and stir until just combined.

Pour batter into the prepared dish and bake until golden brown and a toothpick inserted in the middle comes out clean, 25 to 30 minutes.
Nutritional Info: 
Per Serving: 180 calories (80 from fat), 9g total fat, 1g saturated fat, 25mg cholesterol, 300mg sodium, 23g carbohydrates, (1 g dietary fiber, 5g sugar), 4g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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