Delicious Dairy and Egg Free Corn Bread Recipe You Need to Try
- Stephanie Michelle
- May 23
- 6 min read
Updated: Jul 2
Background Story to our Plant-Based Journey
When we adopted a plant-based diet, we initially thought we would have to give up some of our favorite dishes. However, I started exploring and discovering ways to continue enjoying delicious meals without the ingredients we could no longer consume. Let me share a bit of our journey and how we arrived at this point. When my son was 6 months old, we learned he had numerous food allergies. Upon receiving this news, I was determined to create tasty dishes free from all the foods he was allergic to. It was challenging at first, but as I always say, we can achieve anything we set our minds to. As we began removing the foods he couldn’t eat, we also started following the same dietary approach. This was a blessing because it marked the beginning of our health journey. Now, five years later, I have gained extensive knowledge about food and health, and we are now a completely plant-based household.
When I developed this platform, my goal was to be open with everyone about my journey and to share all the aspects of my life that I've been working to transform. I'm still at the beginning of this journey and have a long way to go, but honestly, it's a lifelong endeavor. One thing I am certain of is that I've decided to honor God with my life, which includes how I take care of my body. Therefore, learning about health and opting for the most natural approach possible has been a wonderful effort for my family and me. I felt compelled to share with you all the things I've learned along the way, including the recipes I've created.
Corn bread has long been a staple in our home, particularly for my husband, who was raised enjoying this dish. I've experimented with various recipes and combinations to discover the ideal one. This week, I'm excited to share my homemade corn bread, which is both dairy and egg-free. I hope you love it as much as we do. Feel free to share your thoughts in the comments if you give this recipe a try.
Homemade Corn Bread: With Plant-Based Ingredients
Ingredients:
1 cup of Flour
For the most part, we switched over from regular unbleached flour to organic whole wheat flour, and although it is an adjustment at first, we still found this corn bread to be delicious and fluffy. If you choose to use whole wheat, you may have to adjust the amount of milk.
1 Cup of cornmeal
1/2 Cup of sugar
We replaced regular sugar with a healthier option. So we now use coconut sugar. I have also used honey in this recipe.
If you choose to use honey, the measurement would be 5 tablespoons
If you prefer a sweeter corn bread, then you will double these measurements, so it would be 1 cup of sugar or 1/2 cup of honey
2 Tablespoons of butter
We use Earth Balance butter
2 Teaspoons of Baking Powder
I decided to make my own, so for every teaspoon of baking powder I use 1/4 teaspoon of baking soda with 1/2 teaspoon of vinegar.
1/2 Teaspoon of salt
We replaced regular iodized salt with sea salt
1 Cup of Milk
We use oat milk or almond milk.
Our favorite brands are Planet Oat and Almond Breeze
1/4 teaspoon of cinnamon (optional if you want a cinnamon version)
1/4 Teaspoon of cinnamon sugar (optional if you want a cinnamon version)
1/4 cup oil, plus 2 tablespoons
I no longer use canola or vegetable oil, so for a healthy substitute, we use coconut oil
2 tablespoons water
The oil and water are what is used as the egg replacement in this recipe.
Directions:
Preheat oven to 350 degrees
For this recipe, I mix everything in one bowl. I just add it in layers. First, I mix well or sift the flour and cornmeal. Once completely mixed together, I add the salt, and if using baking powder, you would add it now as well. Then mix it all.
Melt the butter
While the butter is melting, add the sugar or honey. I also added the cinnamon and cinnamon sugar
Add the melted butter
Add the oil and then the water on top
If you are using the baking powder replacement, you could now add it
Add the milk and begin mixing and incorporating all the ingredients.
Once mixed well, I begin adding it to my baking dish. For this, I usually use my loaf dish. I like to add half the batter, then sprinkle some cinnamon and cinnamon sugar on top. Next, I pour the rest of the batter and sprinkle some more cinnamon and cinnamon sugar on top. Finally, I take a fork and gently run it through to create a swirl on top. Of course, this last step is optional.
Place in the oven and bake for 35-40 minutes
-I must add that every oven is different. I have an older oven, and sometimes my cook time varies. I suggest checking on your corn bread at the 30-minute mark, check with a toothpick (or if you are like me and forget to buy some, then check with a butter knife lol)
Once done, take it out of the oven and let it cool before serving
Once cooled down, enjoy 😊
If we are eating this as a dessert, we add ice cream sometimes, and it is so delicious 😋
*Below, I will add some of the items I used in this dish. The links below will lead you to my Amazon Page
Shop With Me
Check out some of our favorite items used to make this scrumptious corn bread.
These link will lead you to Amazon, which I am an affiliate with. I honestly use it to share with you all the great finds I have made ordering from Amazon.
I even use Amazon Fresh for groceries, and I love it.
Amazon Fresh: https://amzn.to/4jelAfX
Baking Dish
I use a glass loaf baking dish, and I love it! It is versatile, and my dishes cook perfectly in it. Here is the link to the dish I use.
Coconut Sugar
Once we made the switch to coconut sugar, we began using it for all our baking and even in our coffee. It is a healthier option, especially if you or someone you know is diabetic. Coconut sugar is plant-based, so our bodies digest it better, and it has a lower glycemic index.
The sugar we use has a great taste. When choosing coconut sugar, I recommend trying one that is organic and pure. Here is the link to the sugar we use:
Sea Salt
Making the switch to sea salt was perfect for us. Of course, it is always best to check it out for yourself, but I am just sharing with you all what works for us and what I have learned. Some of the benefits of sea salt are that it is better for our body absorption, and it also provides rich minerals. It is also a healthier option for blood pressure.
Here is one of the sea salts we use:
Oat Milk
My family loves drinking almond milk. Especially as a treat, my boys love the chocolate almond milk. But for me, I couldn't get used to almond milk for my coffee, and I was not ready to stop drinking coffee (which I should one day lol). So I found oat milk to be a great replacement for the half and half I used to use. I will link the oat milk I have found to be delicious in my coffee, and it is also great for baking or cooking when you want a richer milk.
*I also use the same brand, but the Barista Lovers one, which is great for coffee and even cappuccino because you can make it foamy, but lately I only find this one in stores.
*Also I have to share this immersion blender I found, that has a milk frother attachment and it is AMAZING, especially for its low price. I use this immersion blender for EVERYTHING! From smoothies to purées, and even blending veggies into my sauces (perfect for adding veggies for our picky eaters).
Here is the link to this immersion blender:
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