Dairy-Free Cornbread Recipe Without Milk
No milk is needed to make this dairy-free cornbread recipe! This sweet cornbread is light and fluffy and almond milk provides the perfect amount of sweetness for this cornbread recipe without milk.
Servings 12 pieces
Calories 188kcal
Ingredients
- 1 ⅓ gluten-free flour
- 1 cup cornmeal
- ⅔ cup coconut sugar
- 2 tablespoon baking powder
- 1 teaspoon sea salt
- 4 tablespoon butter vegan butter for dairy-free
- 1 cup vanilla almond milk
- 2 large eggs beaten
Instructions
- Preheat the oven to 350 F.
- In a large mixing bowl, combine the dry ingredients. Stir in melted butter, milk, and eggs.1 ⅓ gluten-free flour, 1 cup cornmeal, ⅔ cup coconut sugar, 2 tablespoon baking powder, 1 teaspoon sea salt, 4 tablespoon butter, 1 cup vanilla almond milk, 2 large eggs
- Coat an 8X8 baking dish or cast iron pan with coconut oil spray. Carefully pour batter into the pan.
- Bake for 20 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Instant Pot Method
- Follow the directions as written above for preparing the wet and dry ingredients.
- Spray the pressure cooker-safe pan with coconut oil spray before adding the batter. Pour one cup of water into the pot of the pressure cooker and then place the pan on the trivet.
- Carefully lower the trivet into the Instant Pot and set the timer to 20 minutes on manual high. Instant pot cornbread will be ready in about 40 minutes. (10 minutes to pressurize, 20 minutes to cook, and a natural release of 10 minutes.)
Notes
- Storage: Baked, cooled bread can be stored in an airtight container in the refrigerator for up to a week. If your cornbread dries out, this is a great chance to use it to make stuffing or dressing.
- Freezer: Store baked, cooked bread in a freezer-safe container for up to 3 months.
Nutrition
Serving: 1slice | Calories: 188kcal | Carbohydrates: 31.2g | Protein: 4g | Fat: 5.5g
