Dairy Free Cornbread
This dairy free, vegan cornbread has optional blueberries in it, perfect for breakfast or a snack. It's easy to make, requires one bowl and is mouthwatering delicious. Ready in 30 minutes.
Servings: 9
Equipment
- 1 8x8 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 8x8 or 9x9 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
*gluten free all purpose will work well
*If you prefer your cornbread less sweet, use 1/2 cup of sugar. The recipe will work. When adding blueberries to this bread i prefer it sweeter so its more like a breakfast bread.
*Any nut milk will work
*Banana can be substituted for canola oil or applesauce!
Nutrition
Serving: 1slice | Calories: 199kcal | Carbohydrates: 44g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 142mg | Potassium: 98mg | Fiber: 2g | Sugar: 22g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg