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Dec 25, 2010 03:06 PM

cornbread without milk

looking for a cornbread recipe thats nondairy

would be ok using almond milk, but any other faux milks arent happening


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  1. i was curious and did a search for vegan cornbread. here is one example of many recipes:

    i'm a traditional cornbread maker, however, and can't vouch for the vegan varieties.

    1. almond milk works just fine in any basic cornbread recipe; i like to "sour" it with a couple of tablespoons of cider vinegar or lemon juice depending on the flavor..which raises an important question - are you looking for a sweet cornbread or a more traditional Southern recipe?

      2 Replies
      1. re: goodhealthgourmet

        im looking for a traditional, definitely not a sweet, but specifically one i can cook on top of a p[ot of chili

        1. re: shoelace

          Sugar isn't essential in any cornbread recipe. It's there for taste, not because the baking requires it (unlike a cake where sugar is creamed with the butter). So if the recipe calls for sugar (e.g. 2T) omit it.

          But you may still want to use a recipe that uses both flour and cornmeal. The straight cornmeal versions are best baked by themselves in a hot skillet. As a topping I suspect the mixed flour version will hold together better. I grew up with a similar concoction, but using sliced wieners in an tomato sauce as the base.

          However I believe there are recipes using a tamale style dough as the topping.

      2. Unless you are using a buttermilk recipe milk is not necessary; water can substitute. Faux milks add some sweetness (which you may/may not want) and 'whiteness' (which does not matter). Real milk adds some milk proteins, which faux milks do not.

        In any case, it does not take much effort (or expense) to experiment.

        1. Without milk? You bet! ~~~ Noodle around on the internet for (Hot) Water Cornbread....Not quite the same as buttermilk/milk bread, but it's good eats!


          1. Coconut water (not coconut milk) is delicious in cornbread. It gives a nutty flavor without making it sweet. I also hate faux milks, but have found oat milk isn't too bad in some baked things. Haven't tried that in cornbread, though. Also, I always use an egg, so I've never made a vegan cornbread, just a dairy free one.

            4 Replies
            1. re: Isolda

              An extra egg could make up for the protein that milk provides.

              1. re: paulj

                The protein that the milk adds is not necessary to the structure of the bread so there is no need to replace it.

                1. re: chefj

                  I've seen descriptions of what milk does (or not) do yeast breads (e.g. in Cookwise), but it is harder to something substantive about its role in quick breads (or cake). Most recipes substitute another dairy (e.g. yogurt), or a drinking substitute (soy milk, etc). Apparently the assumption is that if the liquid is white and slightly sweet it is a good alternative, without paying attention to what the milk is actually doing (if anything).

                  1. re: paulj

                    From experience the role of milk proteins in binding southern style corn bread is non existent or negligible at best. I think that we agree on that.
                    I was just saying that the extra egg is unnecessary since the milk protein plays no real role in the quick bread..