Cornbread without Milk
This cornbread without milk is irresistibly tender, subtly sweet, and made with full-fat coconut milk and vegan butter for all the richness of classic cornbread — no dairy required. One bowl, 10 minutes of prep, and ready in less than 40 minutes.
Ingredients
- Non-stick cooking spray or coconut oil for greasing
- ⅓ cup vegan butter
- ¼ cup honey or additional granulated sugar
- ¾ cup full-fat canned coconut milk
- 2 large eggs
- 1¼ cups medium-ground yellow cornmeal
- ¾ teaspoon salt
- 1 tablespoon baking powder
- ¼ cup granulated white sugar
- 1 cup + 2 tablespoons 135g all-purpose flour (or 1-to-1 gluten-free flour blend)
Instructions
- Preheat the oven to 375°F. Grease an 8x8-inch baking pan with non-stick spray or coconut oil.
- Add the vegan butter and honey to a large microwave-safe mixing bowl. Microwave on 20–30% power in 30-second intervals, whisking between each, until melted and combined.
- Whisk the coconut milk and eggs into the butter-honey mixture until well combined.
- Add the cornmeal, flour, sugar, baking powder, and salt. Whisk until no streaks of flour remain — don't overmix.
- Pour the batter into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
- Cool on a wire rack. Serve warm with honey or vegan butter.
Notes
Use a kitchen scale — Weighing the cornmeal and flour prevents too much from being added, which leads to dry or dense cornbread.
Don't overmix — Stir just until combined. Overmixing leads to tough cornbread.
Coconut milk sub — Almond milk, oat milk, or soy milk all work, though full-fat coconut milk gives the best texture. For a dairy-free buttermilk, add 2 teaspoons of distilled vinegar to a measuring cup and fill to ¾ cup with your plant-based milk. Let sit 3–5 minutes.
Gluten-free — Swap in a 1-to-1 GF flour blend. Rest batter 20–30 minutes before baking and cool completely before slicing.
Vegan — Use vegan butter, maple syrup instead of honey, and flax eggs (1 tbsp ground flaxseed + 2½ tbsp water per egg).
Storage: Refrigerate covered for up to 4–5 days. Freeze wrapped tightly for up to 2–3 months.
Nutrition
Serving: 1/12 of the cornbreadCalories: 224kcalCarbohydrates: 32gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 31mgSodium: 273mgFiber: 2gSugar: 10g
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