Sweet Cornbread [egg free, dairy free option, nut free]

I am ashamed to admit, I never tried cornbread until adulthood *gasp*. It was never a big part of where I grew up, wasn’t commonly found in grocery stores, and there were definitely no BBQ joints around to offer it. Nowadays it is quite easy to score a slice of sweet cornbread, but I’ve made another discovery: nothing compares to homemade. Homemade sweet cornbread is an absolute must-try recipe.

This ‘revelation’ comes at a perfect time for you, since you are here looking for a sweet cornbread recipe. You’re welcome. I promise this is a special recipe, not requiring any eggs, and can be made dairy free (therefore making it vegan if that’s your jam.) Speaking of jam, does anyone put jam/jelly on their cornbread? Can cornbread be a breakfast food? I’m firmly team anything can be breakfast food, so feel free to experiment with this at all times of the day –I won’t judge!

This sweet cornbread is tender and light, and would be great paired with anything savory (chili, meatloaf, BBQ, etc…) and is hearty enough to eat on its own for an after school (or midnight) snack. The best part is you can bake it and freeze extras in a zip top bag. Take out what you want as needed, to accompany a list of last minute meals.

How to achieve amazing sweet cornbread

Pour into prepared pans and bake at 400F for 15-20 minutes, depending on pan size, until tooth pick comes out clean.

Sweet Cornbread [egg free, dairy free option, nut free]

Yes Yum Go

A sweet and hearty cornbread, yet with a tender crumb. Bake and eat, or freeze extras for a last minute side dish.

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Course Side Dish, Snack

Cuisine American

Ingredients

  

• 1 cup all purpose flour
• 3/4 cup yellow cornmeal (I use bobs medium grind)*
• 1/2 cup granulated white sugar
• 2½ teaspoons baking powder
• 3/4 teaspoon sea salt
• 3/4 cup milk*
• 1/4 cup neutral oil*

Instructions

 

• Preheat oven to 400°F, grease two 6 inch circular cake pans, or a small square baking pan, muffin tins, whatever you prefer.
• In a medium mixing bowl, combine and whisk the dry ingredients: Flour, cornmeal, sugar, baking powder, and salt.
• Pour in milk and oil, mix well until batter comes together. Batter will be thick. Pour batter into baking pan of choice and bake for 15 minutes or until lightly golden, and toothpick comes out clean.
• Serve warm or allow to cool and freeze leftovers in air tight bag.

Notes

*Tips, Tricks and Substitutions

*Yellow cornmeal- You may use a finely ground or medium grind -I use bobs red mill medium grind)

*Milk– To make this vegan or dairy free, use original soy milk in place of dairy milk.

*Oil- Any neutral oil like avocado, canola or vegetable oil will work well.

*Freeze – Extra baked sweet cornbread can be frozen in air tight bag for up to 3 months.

Keyword cornbread without eggs, side dish, sweet cornbread, sweet egg free cornbread

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