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This dairy free, vegan cornbread has an optional blueberry add in, perfect for breakfast or a side for chili. It’s easy to make, requires one bowl and is mouthwatering delicious. Ready in 30 minutes and can easily be made into gluten free cornbread.
Table of contents
Why You Need To Make This Dairy Free Cornbread
It is incredibly easy, requires only one bowl, and it’s full of flavor. The blueberries are optional but they add bursts of color and turn this cornbread into the perfect breakfast bread. Feel free to skip the blueberries and enjoy this dairy free cornbread as a side to chili or stew! You can control the sugar for this recipe. You can add extra or have a bit less depending on how sweet you like your cornbread. Kids love this one! My friends kiddos really enjoy this recipe.
You can easily make gluten free cornbread with this recipe, just be sure to use gluten free all purpose blend in place of the all purpose flour.
Simple Ingredients Needed
All Purpose Flour. I like to use a good quality all purpose flour. If you want to make gluten free cornbread, simple use a gluten free all purpose blend. Almond flour won’t work for this recipe so be sure to get the blend!
Yellow Corn Meal. This is what gives it the texture we all know and love about cornbread. You can find corn meal in the baking aisle near the flour and sugar. This is gluten free, so if won’t affect things if you want to make gluten free cornbread.
Sugar. Granulated White. Read instructions about sweet cornbread vs traditional cornbread for this recipe below. I prefer my cornbread a bit sweet.
Banana. 1 banana OR 1/3 cup of canola or olive oil
Baking Powder & Salt. Both help with fluffing the cornbread and the salt adds a good flavor to it.
Nut Milk. I use unsweetened almond milk. I prefer almond milk because it has protein in it. You can use any nut milk of choice.
Blueberries. These are optional! Fresh or frozen. They add a beautiful pop of color and make this bread fun to enjoy for breakfast, with a drizzle of honey. This recipe is also great to make without blueberries for traditional cornbread to pair with chilis and stews.
Steps To Make This Recipe
This vegan cornbread is made in one bowl and has easy steps!
Step one. Preheat oven to 400º Add flour, baking powder, salt, corn meal, sugar to large bowl. Whisk it together well. Mash the banana if using banana instead of oil. In the center of the dry ingredients bowl, make a little hole. Add banana, almond milk and mix together into dry ingredients. Fold in the blueberries next if using.
Step two. Batter will be thick, add the batter to an 8×8 or 9×9 parchment lined pan. Bake for about 22 -25 minutes or until a toothpick comes out clean from the center and the top is slightly browned.
FAQ’s & Tips For Cornbread
Yes you can use oat milk, soy, almond or cows milk will work
Instead of banana you can use olive oil, canola oil or even applesauce will work for this recipe.
To make gluten free cornbread, use gluten free all purpose flour.
To make this recipe lower in sugar and less sweet, cut the sugar down a little it will still work great. Use 3/4 or 1/2 cup of sugar instead. You can also SKIP the blueberries and have traditional cornbread
Make Ahead & Storage Tips
This dairy free, vegan cornbread recipe will keep in a sealed container on the counter for up to three days. Refrigerate for up to one week and freeze for up to two months.
You can make this recipe ahead of time, to re-heat, simply microwave for 30 seconds or warm in a skillet on low/medium heat with a little oil.
Other Dairy Free Baked Recipes To Try
- Soft Vegan Sugar Cookies
- Healthy Vegan Kale Caesar
- Vegan Banana Cake
- Vegan Almond Banana Breakfast Cookies
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Dairy Free Cornbread
Equipment
- 1 8×8 baking dish
Ingredients
- 1 cup all purpose flour, *see notes
- 1 cup yellow cornmeal
- 1 cup sugar, *see notes before baking
- 1 tsp baking powder
- ¼ tsp sea salt
- 1¼ cup almond milk , unsweetened
- ⅓ cup mashed banana, * see notes for substitute
- ½ cup blueberries, optional
Instructions
- Preheat oven to 400º Add flour, baking powder, salt, corn meal, sugar to large bowl. Whisk it together well. Mash the banana if using banana instead of oil. In the center of the dry ingredients bowl, make a little hole. Add banana, almond milk and mix together into dry ingredients. Fold in the blueberries next if using.
- Batter will be thick, add the batter to an 8×8 or 9×9 parchment lined baking dish. Bake for about 22- 25 minutes or until a toothpick comes out clean from the center and the top is slightly browned.
- Let the cornbread cool before removing from the dish and slicing. Enjoy with some butter, honey or on its own.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was very easy to follow and it turned out wonderful we really enjoyed the blueberries inside.