Easy Sweet Cornbread Recipe Without Milk (Dairy-Free)

This dairy-free sweet cornbread recipe without milk is light, fluffy, and delicious! Slightly sweet, delicious cornbread to pair with hearty soups, chili, or gumbo. The perfect side dish for cozy winter meals. Instant Pot cornbread details included!

You'll Love This Sweet Cornbread Recipe

• Make this dairy-free cornbread recipe without milk for your dairy-free guests!
• One of the best easy quick breads to make - just like our no sour cream coffee cake!
• A great recipe without seed oils - no vegetable oil, no canola oil!
• This Northern cornbread has a hint of sweetness!
• Easy cornbread recipe you will master even the first time making it!
• You can make it in a cast-iron skillet, baking dish, or the Instant Pot.
• Your whole family will love this easy quick bread side dish - just like our Hawaiian rolls garlic bread!

Ingredients You Need For Homemade Cornbread

Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.

• Cornmeal: Look for yellow cornmeal. Select coarse or fine cornmeal depending on your texture preference. To make gluten-free and non-GMO, use organic Arrowhead Mills or a similar product.
• All-purpose flour: Flour helps the cornbread to become light and fluffy. Use gluten-free flour if needed.
• Leavener: Leaveners including baking powder and salt help to create the best texture.
• Almond milk: I made this with vanilla almond milk to enhance the sweet cornbread flavor. You can also use coconut milk, oat milk, or soy milk.
• Butter: Use vegan butter to make dairy-free cornbread. Regular butter may be used.
• Coconut Sugar: Coconut sugar is used to make sweet cornbread. Substitute maple syrup, brown sugar, cane sugar, or honey.

How to Make This Cornbread Recipe Without Milk

Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.

1. Mix the dry ingredients (cornmeal, flour, coconut sugar, baking powder, and sea salt) in a large bowl. Preheat the oven to 350 F.
2. Mix in the wet ingredients (melted butter or vegan butter, almond milk, and beaten eggs.)
3. Spray an 8X8 baking dish or small cast iron skillet with coconut oil spray. Pour the batter into the prepared pan.
4. Bake in the preheated oven for 20 minutes or until the top is golden brown and a toothpick inserted into the middle comes out clean. Do not overbake.

Instant Pot Cornbread Method

1. Follow the directions as written for preparing the wet and dry ingredients.
2. Spray your pressure cooker-safe pan with coconut oil or cooking spray before adding the batter.  Pour one cup of water into the pot of the pressure cooker and then place the pan on the trivet.
3. Carefully lower the trivet into the pressure cooker and set the timer to 20 minutes of high. Instant pot cornbread will be ready in about 40 minutes.  This includes 10 minutes to pressurize, 20 minutes to cook, and a natural release of 10 minutes.

Variations

• To make savory Southern cornbread without milk, omit the coconut sugar and use unsweetened, original almond milk.
• Gluten free dairy free cornbread: Use gluten-free cornbread and flour. Use vegan butter and almond milk (just like our gf df pumpkin bread, gf df pumpkin pie, and gf df banana bread.)
• To make vegan, eggless, or plant-based use an egg substitute for cornbread such as a flax egg, applesauce, or a store-bought egg replacement. To make cornbread without milk or butter, use almond milk and vegan butter.
• Spicy: Stir in some chopped jalapeños or drizzle with hot honey.

How to Store Cornbread

• Storage: Allow the cornbread to come to room temperature before storing it in an airtight container. Store on the counter for 3-4 days.
• Freezer: For longer storage, store cornbread in a freezer-safe container for up to 3 months.

Recipe FAQs