Egg-Free, Dairy-Free Cornbread (Sweet, Simple, and Wholesome)
Finding a dessert that tastes amazing and uses simple, wholesome ingredients isn’t always easy. This egg-free and dairy-free cornbread makes it effortless. It’s lightly sweet, wonderfully tender, and made without milk or yogurt—so it’s a great choice for many dietary needs. Follow this easy recipe to bake a comforting cornbread you can enjoy any day.
Ingredients
- 1 cup all-purpose flour
- 1 cup fine cornmeal
- 1 tablespoon baking powder
- 1/4 cup honey or maple syrup
- 1 cup water or unsweetened almond milk
- 1/3 cup vegetable oil or melted coconut oil
- 1/2 teaspoon salt
Optional add-ins (up to 1/4 cup total):
- Fresh corn kernels
- Diced jalapeños
- Chopped herbs
Instructions
-
Preheat and prep the pan
Heat your oven to 375°F (190°C). Lightly grease an 8-inch square baking pan or line it with parchment paper for easy lifting and clean slices. -
Combine the dry ingredients
In a large bowl, whisk together the flour, cornmeal, baking powder, and salt until evenly mixed. -
Stir in the wet ingredients
Make a small well in the center, then add the honey (or maple syrup), water (or almond milk), and oil. Mix just until the batter comes together—avoid overmixing to keep the cornbread soft. -
Add extra flavor (optional)
Fold in any add-ins like corn, jalapeños, or herbs for a customized twist on classic cornbread. -
Bake
Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, until the surface turns golden and a toothpick inserted in the center comes out clean. -
Cool and serve
Let it rest in the pan for at least 10 minutes before slicing. Serve warm on its own, or finish with a drizzle of honey or a spoonful of jam.
How to Enjoy This Cornbread
This no-egg, no-dairy cornbread is as versatile as it is easy. Enjoy it as a simple dessert with coffee or tea, or pair it with savory dishes as a satisfying side. With everyday ingredients and a flexible recipe, it’s a comforting homemade bake you’ll want to make again and again.
