Thursday, January 19, 2012

Cornbread {Egg-free, Dairy-free}

This cornbread is easy and tastes great.  It is the perfect accompaniment for beans, soup and chili.  The sugar adds just enough sweetness for the kids to love it! 

Cornbread

1 c all-purpose flour or gluten-free flour
1 c cornmeal
4 T sugar
1 T  baking powder
¼ t salt
1 c milk or non-dairy substitute
1/3 c vegetable oil 

Preheat oven to 425°.  Grease bottom of an 8”x8” square baking pan.  Stir together all ingredients, except for baking powder, until mixed through.  Add baking powder last, mixing until incorporated.  Immediately, pour into prepared pan and bake for 20-25 minutes or until edges brown and top is golden.  Serve warm.  Top with margarine and honey for a delectable treat.  
Serves 8-9

Note:  If the batter is left to sit for a few minutes, the baking powder starts to rise and makes the cornbread lumpy.  Adding the baking powder last and baking immediately, keeps the batter and baked cornbread nice and smooth in appearance.

Dairy-free:  I think a non-dairy milk could be used in this recipe to make it dairy-free.  I have not tried it so am hesitant to label it as such.  If anyone tries it, let me know how it turns out.  Thanks!

22 comments:

  1. i'm going to be making this tonight for dinner i'm looking forward to it as my son had a very bad dairy,egg allergy and i can't have it either bc he's still nursing so this will be a really nice taste for the two of us thanks!

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    1. I understand. I don't cook with eggs due to my husband's allergy and I also took out dairy while nursing my kids. What milk substitute are you using? Let me know how it turns out.

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  2. Does the 4 T. of sugar make the cornbread really sweet? I'm wondering if I could use less sugar without ruining the recipe. I don't like my cornbread to be too sweet. Thanks!

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    1. This cornbread recipe is a little sweet. You can definitely reduce the sugar. I would still include 1-2 T of sugar. I plan to use this cornbread for my cornbread dressing for Thanksgiving. I usually reduce the sugar to make dressing and it turns out fine.

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  3. I just made this for Thanksgiving and it is fantastic! I used organic almond milk in place of dairy milk and it tastes just like cornbread made with dairy/cow milk. I also used melted butter instead of oil. There were seven adults at dinner, so I doubled the recipe. I'm glad I did because people wanted seconds! (And now I have some delicious leftovers.) I will absolutely be making this again. Thank you for posting it :)

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    1. I am so glad you enjoyed it! This recipe is a favorite at our house!! Thank you for your comment.

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  4. could i use oat flour or brown rice flour? im gf

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    1. I have only tried all-purpose and whole wheat with this recipe. I haven't tried any gluten-free options. I think you may have a little better luck with the oat flour. If you try it let me know how it works for you.

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  5. I've made this with both almond milk and soy milk... the flavor is more like a sweeter cornbread (similar to Jiffy brand). Great recipe.

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    1. So glad you like it and happy to hear it worked with two different non-dairy milk substitutes. :)

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  6. I made this with my gluten free all purpose mix and water. The cornbread wasn't as sweet as I like but my boys loved it, Also the texture and taste was perfect for my cornbread stuffing

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    1. How wonderful to hear! I may give it a try when my brother-in-law is visiting! Thanks so much for sharing that.

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  7. I have been searching for an easy egg-free, dairy-free recipe to use in my classroom. I have a student with severe egg allergy, plus dairy and other allergies. Has anyone tried this recipe with coconut milk?

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    1. I haven't heard if anyone has used it with coconut milk. But someone commented above that they made it with almond milk and soy milk. The coconut milk may be worth a try!

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  8. This cornbread is delicious & so easy to make!

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    1. Oh, good. It is my oldest child's favorite food! ;)

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  9. I used coconut milk, and it came out great!

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    1. Great to know! Thanks for sharing!!

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  10. AWESOME RECIPE MY FRIEND! I can already taste the goodness from the batter! Went in the fridge and found out I was out of eggs! Your a life (and money) saver! Thank you dear!

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  11. I loved this recipe. So did my 17 month old little boy. I also added a little agave nectar to sweeten it. I always measure by eye (bad, I know) so I'm not sure if I used as much sugar as it called for but the it was still sweet. And I love sweet bread. Thanks you for this recipe. I will be using this recipe from now on and not buying anymore jiffy cornbread mix!!!

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    1. I am so glad you enjoyed it! I like sweet cornbread, too. But when I use it to make dressing, I reduce the sugar.

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