This cornbread recipe is quick and easy to make. It’s delicious and tastes best fresh and warm from the oven. Enjoy the cornbread on its own or as a side with your favourite soup or chilli.
Cornbread - Gluten and Dairy Free
A tasty, not too sweet quick bread.
Credit: Adapted from https://www.spendwithpennies.com/homemade-cornbread-recipe/
Ingredients
- 1 cup soy milk
- 1 tsp cider vinegar
- 1 cup cornmeal
- 1 cup Bob’s Red Mill 1 to 1 flour
- 1/4 cup sugar
- 3 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/3 cup vegan butter, melted
Directions
- Preheat oven to 350F.
- Grease an 8×8 pan.
- In a small bowl, combine the soy milk and vinegar. Set aside.
- In a large bowl mix together the cornmeal, flour, sugar, baking powder and salt.
- In a medium bowl whisk together the eggs, melted butter and the previously set aside soy milk.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour into the prepared pan and bake for 30 minutes.
- Let cool for 10 minutes, slice and serve.
- Recipe Notes
- Adding the vinegar to the soy milk adds a buttermilk flavour to the cornbread.
- Do not over mix as over mixing will toughen the cornbread.
- Store in an airtight container for 1 – 2 days.
Yummy Gluten Free 
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