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Sweet cornbread, egg free

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