Dairy Free Cornbread Food

DAIRY FREE CORNBREAD

Steps:

• Preheat the oven to 400°F or 200°C.
• Whisk together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl.
• Add water, egg, and oil. Mix until well incorporated.
• Using a baking spatula, pour into a 10 inch cast iron skillet or a 9 inch baking pan.
• Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Let cool before cutting.

CORNBREAD - DAIRY FREE

Steps:

• Preheat oven to 425.
• Combine all ingredients and beat well.
• Bake in greased and floured 8-inch cake pan for 20- 25 minutes.
• This recipe is a crumbly corn bread. If not looking for an egg-free or vegan corn bread, an egg can be added as a binder, for a less crumbly corn bread.

SARAH'S GLUTEN- AND DAIRY-FREE CORNBREAD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9-inch square pan.
• Whisk almond milk, eggs, coconut oil, and honey together in a small bowl.
• Stir cornmeal, cornstarch, sweet rice flour, baking powder, and salt together in a medium bowl. Add almond milk mixture and whisk until combined. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

GOLDEN DAIRY-FREE CORNBREAD

Steps:

• Preheat your oven to 400ºF and grease an 8x11-inch or 9x9-inch baking dish
• Place the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.
• In a separate bowl, whisk together the milk beverage, oil, and eggs.
• Pour the egg mixture into the cornmeal mixture, and stir until just combined. Pour the batter into the prepared baking dish.
• Bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 25 to 30 minutes.

GLUTEN FREE CORNBREAD

Steps:

• Put 2 tablespoons of canola, corn, or grapeseed oil in a cast iron skillet. Place in the oven and preheat to 425° F.
• In a glass measuring cup, measure out the dairy free milk and add the lemon juice. Stir to combine and set aside. In another small bowl, combine the ground flaxseed and warm water; set aside.
• In a large mixing bowl, combine the dry ingredients including the cornmeal, salt, sugar, baking powder, baking soda, chili powder, cumin, and oregano. Next, add the wet ingredients including the milk, cream-style corn, and flax and water mixture. Mix until combined.
• Being sure to use a potholder, remove the cast iron skillet from the oven. Pour the cornbread batter into the skillet. Place the skillet back into the oven and bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
• Cut into squares and serve topped with honey if desired.

ONE BOWL GLUTEN-FREE SOUTHERN CORNBREAD (DAIRY-FREE, TOO!)

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease a glass pie dish or 10-inch cast iron skillet. If melting fat, use the skillet to melt the fat, pour into the batter, then spread the remnant of the fat all over the skillet to grease it.
• Combine ingredients in a large mixing bowl in the order listed. Mix until combined and you have a smooth batter.
• Pour the cornbread batter into greased dish or skillet.
• Bake for 25 minutes or until golden brown and the top springs back when lightly pressed.
• Remove and serve warm!

ONE-BOWL CORNBREAD MUFFINS (GLUTEN-FREE, DAIRY-FREE)

Steps:

• Heat the oven to 350F.
• In a large bowl, whisk together the coconut oil, eggs, honey and almond milk until smooth. Add the oat flour, cornmeal, baking powder, and salt, stirring until just combined.
• Spoon 2-3 heaping tablespoons of the batter at a time into a greased muffin pan.
• Bake for 15-18 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
• Serve warm or cool completely and store or freeze.

GLUTEN FREE CORNBREAD

Steps:

• Preheat oven to 400° F. Grease an 8-inch square pan.
• In a large bowl whisk together the dry ingredients (cornmeal, salt, baking soda and powder). In a second bowl combine the wet ingredients (egg, butter, yogurt and honey).
• Make a well in the dry mixture and pour in the wet ingredients. Whisk until just combined.
• Pour into prepared pan and bake for 20-30 minutes until lightly browned on top (edges will be darker) and a toothpick inserted into the center comes out clean.
• Slice and serve with chili, stews, or for breakfast.