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Classic cornbread but dairy free! With just two simple ingredients to make a faux buttermilk, this Dairy Free Cornbread will win over everyone. Add this to your Turkey Day menu for your vegan/non-dairy guests (there’s always one lol).
I love plain, simple, cornbread. That’s exactly what you get here: plain, simple and tasty “buttermilk” cornbread.
The robust flavor of this Dairy Free Cornbread is due to the olive oil (which I love in baked goods cause all the good fats it contains!) in it. Olive oil also gives it that deep golden color. If you want a milder flavor, vegetable or canola oil works perfectly fine too. I have not tried substituting with any other oils but you’re welcome to try.
To make the faux buttermilk, vigorously whisk together almond milk and the apple cider vinegar for about 2 minutes until it’s sort of frothy. I use this 2 ingredient substitute a lot for vegan treats.
The last step for making this isn’t required but it definitely will make your cornbread even more of a crowd pleaser. A good friend taught me this trick: immediately after removing the cornbread from the oven, slather butter and maple syrup on top. A game changer.
Dairy Free Cornbread
- 2 Cups Unsweetened Almond Milk
- 2 tsp Apple Cider Vinegar
- 1 ½ Cup Yellow Cornmeal, finely ground
- 1 Cup All-Purpose Flour
- ¼ Cup + 2 Tablespoons of Dark Brown Sugar
- 1 ½ tsp Baking Powder
- 1 tsp Salt
- 1/2 tsp Baking Soda
- 1/3 Cup Olive Oil Canola or Vegetable Oil, also works if you prefer a milder taste
- Preheat oven to 400°F. Grease a 8x8 pan or a small cast iron with non stick cooking spray.
- Vigorously whisk the almond milk and apple cider vinegar together until the mixture becomes frothy. Set aside. In a separate bowl, mix all the dry ingredients together.
- Whisk the olive oil into the almond + apple cider vinegar mix. Add this wet mixture to the dry ingredients and mix until fully incorporated.
- Pour the batter into the greased pan and bake for 25-30 minutes or until you can stick a toothpick in it and it comes out clean.
- OPTIONAL: While it's cooling spread butter over the top of the cornbread. Then drizzle maple syrup on top and let it seep into the cornbread.
- Using the olive oil make this cornbread a little cake-like, and a little more dense. If you prefer a lighter cornbread, use vegetable or canola oil.
- If dairy is not an issue for you, you can substitute the almond milk and apple cider vinegar for 2 cups of buttermilk.
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This recipe turned out great for Christmas. I followed the instructions to the T and it came out great the first time. I love that it is dairy-free. It’s lightweight but also filling!
Love that it made onto your Christmas table 🙂