With Thanksgiving almost here, I decided to make a batch of dairy-free cornbread using my hot plate. Fast and easy, this makes traditional cornbread a breeze!
The thing is that a few years ago, I was working on Thanksgiving dinner, with all the family coming within the next couple of hours, and my oven just stopped working. I had prepared a lot of the meal’s dishes ahead of time, and could just warm them up in the microwave.
Unfortunately, the one thing I had not made ahead was the cornbread dressing, which we ended up not having, because I had no way of cooking it—or so I thought. As it turns out, you can make cornbread and cornbread dressing on the stovetop, or using a hot plate!
Since I was experimenting, I also decided to make the cornbread dairy-free, because some of our family members have a dairy allergy. Check out the video below.
How to Make Dairy-Free Cornbread (No Oven Required)
Dairy-free cornbread is a relatively simple recipe. You’ll need cornmeal, all-purpose flour, egg, dairy-free margarine (or vegetable oil), salt, and baking powder (not baking soda – different thing). You can add sugar, coconut sugar, maple syrup, or honey, if you prefer your cornbread to have a sweet taste.
Keep scrolling down to get the full recipe, but the idea is to combine your wet ingredients in one bowl, your dry ingredients in a second bowl, then combine them and stir until your batter has a smooth, pancake batter-like texture.
What Can I Use Instead of Milk in Cornbread?
In this dairy-free cornbread recipe, I used water with a small amount of dairy-free margarine in place of the traditional milk ingredient.
Almond milk, coconut milk, soy milk, rice milk, or oat milk are a few of the many items that can be used in place of regular cow’s milk. Unfortunately, all of these milk replacement products do have a flavor, and that flavor will be infused in your cornbread.
By using water with a small amount of dairy-free margarine, you avoid the additional flavor from other milk replacement products. For me, this seems to work well in every recipe or mix (like Jiffy Cornbread Mix) that I’ve tried.
What Can I Use Instead of Eggs in Cornbread?
If you are out of eggs, you can substitute about three tablespoons of mayonnaise for each egg called for in your recipe. Because mayonnaise is made from egg, it adds some of the originally called-for egg ingredient.
Can You Make Cornbread Without Cornmeal?
Amazingly enough, cornbread CAN be made without cornmeal. Using canned corn, or fresh corn that has been removed from the ear is a good substitute.
What Should You Cook Cornbread In?
The pan that you use to cook the cornbread in will determine the thickness of the cornbread. I used a 12-inch pan, because that is what fits on my hotplate.
If you doubled the recipe or used a smaller pan, your cornbread will be thicker. I would recommend using a pan that fits on the burner of your stove, or your hotplate. A pan that is about 8 inches (round or square) would be a good choice.
I also like to make cornbread in a muffin tin, which is perfect for a single bowl of chili, soups, or stews. Just make sure you either use cupcake liners or coat the inside of the tin well with canola oil, cooking spray, coconut oil or vegan butter. This will keep the cornbread muffins from sticking.
Can You Make Vegan Cornbread without Eggs?
Absolutely. One of our family members has an egg allergy, so we’ve replaced the eggs (the only non-vegan part of this recipe) with a tablespoon of cooking oil and a little more water. If you’re really here looking for a vegan recipe, you can check out my favorite Vegan Cornbread Recipe!
Can You Make Gluten-Free Cornbread?
Sure! I’ve made this recipe with gluten-free flour in the past. Just using one-to-one gluten-free flour blend is my go-to for this particular recipe. The inclusion of the eggs keeps the GF cornbread from falling apart, so it’s an easy swap.
If you’d rather have a vegan AND gluten-free cornbread recipe (no gf flour required), check out my Hot Water Cornbread!
Dairy-Free Cornbread Recipe
If you’re loving this recipe, but aren’t quite ready to make it, be sure to pin it to your favorite bread recipes board on Pinterest so you can find it again when you’re good and ready!
With Thanksgiving almost here, I decided to make a batch of dairy-free cornbread using my hot plate. Fast and easy traditional cornbread!
- 1 cup Yellow Cornmeal
- 1 cup Flour
- 1 to 4 tablespoons Sugar (Optional)
- 4 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 cup Water
- 1 tablespoon Dairy-Free Margarine, melted but not hot (substitute Vegetable Oil, if desired)
- 1 Egg
- 1/4 cup Vegetable Oil
- Pour 1/4 cup Vegetable Oil into the pan and tilt the pan to get the oil to cover the bottom of the pan. Place the pan on the hot plate, and set the hot plate to 350° F (medium-high).
- In a medium-size bowl, combine and mix the dry ingredients.
- In a separate bowl, combine and whisk liquid ingredients and egg.
- Pour the liquid ingredients into the bowl with the dry ingredients. Stir or beat with a hand-mixer until the mixture is smooth (no lumps).
- Pour the 1/4 cup of heated oil into the mixture, and combine. The mixture should be about the consistency of thick pancake batter.
- Pour the mixture into the heated pan.
- Cover and cook for approximately 30 minutes, until a knife inserted into the center of the cornbread comes out clean.
If you prefer your cornbread to be sweet, then add the sugar. Otherwise, reduce the amount of sugar, or leave it out completely.
Amount Per Serving: Calories: 195Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 21mgSodium: 348mgCarbohydrates: 27gFiber: 1gSugar: 6gProtein: 3g
How to Double the Dairy-Free Cornbread Recipe
If you would like to double the recipe, the ingredients are:
2 cups Yellow Cornmeal
2 cups Flour
1 to 8 tablespoons Sugar (Optional)
8 teaspoons Baking Powder
1 teaspoon Salt
2 cups Water
2 tablespoon Dairy-Free Margarine, melted but not hot (substitute Vegetable Oil, if desired)
1/3 cup Vegetable Oil
The instructions will be the same.