Cornbread without Buttermilk (Dairy-free)
This Cornbread without Buttermilk is moist, buttery, and has a crispy golden brown crust. It's dairy-free and can be made vegan with just 1 swap!
Equipment
- Cast iron skillet (or a baking pan)
Ingredients
- 1 cup soy milk or pey milk
- 1 tablespoon apple cider vinegar
- 1 ½ cups (195g) medium or fine-ground yellow cornmeal
- ¾ cup (95g) all-purpose flour
- 2 teaspoon baking powder
- ½ heaping teaspoon sea salt
- ¼ cup (56g) melted butter (vegan or regular)
- ¼ cup (56g) extra virgin olive oil (or canola oil or sunflower oil)
- 2 large eggs, room temperature
- ¼ cup light brown sugar packed
- ¼ cup (85g) honey or agave if vegan
Instructions
- Preheat oven to 400ºF (204ºC). If using a cast iron pan, add it to the oven to preheat as well. To a medium bowl, add milk and stir in the apple cider vinegar. Let it sit for 5-10 minutes to curdle. This will be our buttermilk substitute.1 cup soy milk, 1 tablespoon apple cider vinegar
- Then, add the eggs, oil, melted butter, brown sugar, and honey. Using a whisk, mix until well combined and smooth.¼ cup (56g) melted butter, ¼ cup (56g) extra virgin olive oil, 2 large eggs, room temperature, ¼ cup light brown sugar, ¼ cup (85g) honey or agave if vegan
- To a large bowl, sift all of the dry ingredients- flour, cornmeal, baking powder, and salt. Mix until combined.1 ½ cups (195g) medium or fine-ground yellow cornmeal, ¾ cup (95g) all-purpose flour, 2 teaspoon baking powder, ½ heaping teaspoon sea salt
- Add the wet ingredients to the dry, and using a rubber spatula, gently mix until the flour is just incorporated. Don't overmix! Having a few clumps is okay. Let the mixture rest for 10 minutes to hydrate.
- After 10 minutes, take the hot cast iron skillet out of the oven using oven gloves. Add 1 tablespoon of butter and let it melt. Using a pastry brush, spread it on the walls of the skillet.
- Pour the batter into the hot skillet and tap it on the counter a few times to release air bubbles. Smooth out the top with a spatula.
- Bake the cornbread in the preheated oven for 20-25 minutes, or until you insert a toothpick or a knife and it comes out clean. Let cool for 10 minutes, then slice and serve while still warm!
Notes
- Don't overmix the batter! You may be tempted to mix the batter until it's completely smooth, but that's a mistake. Overmixing leads to a tough and dense cornbread. Stop mixing the moment you see that everything is incorporated. Having a few clumps of flour is okay!
- Let the batter rest for 10 minutes. Do not skip this! It's essential because cornmeal needs more time to hydrate than flour. Resting your batter for just 10 minutes will result in moist and tender cornbread.
- Preheat your cast-iron skillet in the oven. This is what will give this cornbread without buttermilk a crispy and golden brown crust.
- Use a digital scale. It's SO important to measure your ingredients correctly. If you're using cups to measure the flour, it's easy to end up adding more than needed, which is why I recommend using a digital scale. If you don't have it on hand, make sure to use the spoon and leveling method to measure your baking ingredients properly.
- Don't overbake! It will lead to dry and crumbly cornbread that is hard to swallow. Every oven is different, so make sure to check on your cornbread after 15 minutes.
Storage
This recipe tastes best on the first 1-2 days, but you can store leftover cornbread in an airtight container or zip-close bag. It will last for up to 2 days at room temperature or in the fridge for up to 1 week.
Nutrition
Serving: 1servingCalories: 222kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 41mgSodium: 201mgPotassium: 112mgFiber: 2gSugar: 11gVitamin A: 46IUCalcium: 58mgIron: 1mg
Tried this recipe?Let us know how it was!