Homemade Simple Cornbread Recipe Without Milk
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This homemade simple cornbread recipe without milk is perfection! This dairy-free cornbread recipe is moist and sweet, made with nutty whole grains and coconut oil.
This is the perfect side for bison chili or my shredded Traeger smoked boneless pork roast, and I guarantee this is the best, softest cornbread you’ll ever make!
Recipe at a Glance
⏱️ Prep Time: 15 minutes
🔥 Cook Time: 20 minutes
🕒 Total Time: 35 minutes
🍽️ Servings: 8-12, depending on the size of slices
👍 Difficulty: Easy!
😋 Recipe Highlights: Whole grain & fresh milled flour friendly, completely dairy free, and incredibly moist!
🛒 Featured Ingredients: Whole grain flour, cornmeal, honey, coconut oil, sugar, eggs
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I had a solid, go-to cornbread recipe I'd been making for years-but it always called for buttermilk, which I don't regularly keep on hand. I could usually make it work with the milk-and-lemon trick… until one night I was out of both.
Bison chili was already on the menu, the kids were asking for cornbread, and improvising was my only option. I tweaked the recipe using what we had, fully hoping for the best-and it turned out even better than our original!
I first made this version with butter (delicious), but over time, I started using coconut oil instead. The texture it creates is unreal, and now it's my favorite way to make cornbread. As a bonus, it also happens to be completely dairy-free for those who need that dietary accommodation.
This cornbread pairs perfectly with chili, but it's also great alongside my easy smoked whole chicken or as a holiday side with my Traeger spatchcocked turkey.
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Featured Comment: ⭐⭐⭐⭐ Delish! This recipe saved my dinner. 🍽️ 🎉 -tammied1858 (via Youtube)
Ingredients
Here are the key ingredients to make this dairy-free cornbread recipe. For a full list of ingredients, be sure to check the recipe card.
Cornmeal – Choose whole-grain cornmeal if you can, but just use what you’re able to find. Sometimes I’m beholden to whatever my grocery store carries, and there usually isn’t as much cornmeal selection as other things.
I always buy yellow cornmeal, but white cornmeal will also work.
Soft White Wheat Flour – Also known as whole wheat pastry flour and sold by brands like Bob’s Red Mill or King Arthur, I mill this myself with my Mockmill from soft white wheat berries.
It has a lower protein content, meaning it is softer and fluffier than typical whole wheat flour.
However, regular whole wheat flour can also be used if it’s all you can find. You can also use all-purpose flour, or a gluten-free all-purpose flour alternative as needed.
Honey – This adds softness, richness, and depth to the sweet cornbread flavor. It also contributes to the moist interior and helps protect the cornbread from drying out in the oven.
Coconut Oil – Coconut oil creates a tender, moist cornbread with a light crumb and crisp edges, without tasting greasy. It's also heat-stable and mild in flavor, complementing the natural sweetness and nutty flavor of the cornmeal.
The only equipment you need is a cast-iron skillet, a couple of mixing bowls, a whisk, and a mixing spoon.
I recommend using a kitchen scale to measure the dry ingredients. For whole wheat flour, I go by 130 grams = 1 cup of flour.
How to Make Whole Grain Cornbread
To make this delicious and simple homemade cornbread, follow the instructions below:
1. Combine Dry Ingredients.
Whisk together the whole wheat flour, cornmeal, salt, baking powder, and baking soda in a large bowl. Set aside.
2. Melt Coconut Oil.
In a medium microwave-safe bowl, add the coconut oil and microwave it in 30 to 60-second increments until melted. Try not to let the oil get too hot–just hot enough to melt it.
3. Prep Wet Ingredients.
While the oil is melting, crack two eggs into a small bowl and beat them. When the oil is done melting, remove the bowl from the microwave and add the white sugar and honey to it. Stir to mix, then add your beaten eggs and water. Whisk to combine.
4. Add Dry Ingredients to Wet Ingredients.
Add your bowl of dry ingredients to your bowl of wet ingredients and whisk until the batter is smooth with few lumps.
5. Bake.
Spray a light layer of cooking spray or wipe some oil onto a 10-inch cast-iron skillet and pour in the cornbread batter. Bake at 375°F for 20 minutes or until a fork comes out clean and top lightly browns.
6. Cool & Serve.
Allow cornbread to cool for at least 10 minutes before slicing & serving. Then it’s ready to enjoy!
Expert Cornbread Baking Tips
💥 If you don’t have coconut oil (or don’t like the coconut flavor), this delicious quick bread recipe works great with melted butter if you are not completely avoiding dairy. If you need to keep it 100% dairy free, use avocado oil as an alternative.
💥 For an even fluffier result, make this recipe with coconut milk instead of water.
💥 For a less refined sugar alternative, you can use coconut sugar.
If you don’t have a cast-iron skillet, bake this in an 8×8 baking pan. You will need to slightly increase the baking time. Start with 25 minutes and then check on the cornbread by poking it with a fork to make sure it comes out clean.
💥 To bake in a muffin tin, bake for 16-20 minutes.
💥 If you would like to make this a vegan cornbread recipe, you could try subbing in maple syrup for the honey and replacing the eggs with your favorite egg substitute that does well in baking. But for best results, I recommend following the recipe as written.
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Dairy-Free Cornbread Recipe FAQs
This recipe uses plain water in place of milk to make our delicious cornbread. However, you can also use coconut milk or almond milk for added creaminess.
Yes, you can use water instead of milk for cornbread. Many store-bought mixes instruct you to add water, so there’s no reason why you can’t also do that for a homemade cornbread. Water still contributes to a moist and fluffy bread!
Other Whole Grain Baking Recipes
If you make this homemade cornbread recipe, please come back to leave a comment and review! It means the world to hear from those who try my recipes, and I reply to every comment. 🙂
📖 Recipe
Homemade Simple Cornbread Recipe (without milk)
Equipment
- 1 10-in Cast Iron Skillet or other baking vessel
Ingredients
- 1 cup Yellow Cornmeal
- 1 cup Whole Wheat Pastry Flour (130 grams) see notes for substitution
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 8 tablespoon Coconut Oil unrefined
- 1/3 cup White Sugar
- 1/4 cup Honey
- 1 cup Water
- 2 Eggs large
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Into a large mixing bowl, add the cornmeal, whole wheat flour, baking soda, baking powder, and salt. Whisk to combine, then set aside.1 cup Yellow Cornmeal, 1 cup Whole Wheat Pastry Flour (130 grams), 1/2 teaspoon Baking Soda, 1/2 teaspoon Baking Powder, 1/2 teaspoon Salt
- Into a separate large microwave-safe bowl, add your coconut oil. Microwave it at 30 to 60-second intervals to melt it. Try just to heat it just enough so it melts, but don't let it get too hot.8 tablespoon Coconut Oil
- While the coconut oil is melting, add the white sugar and honey and stir together. Mix in the water.1/3 cup White Sugar, 1/4 cup Honey, 1 cup Water
- Crack your eggs into a small mixing bowl and whisk. Then mix the beaten eggs to the rest of the wet ingredients.2 Eggs
- Add your dry ingredients to the bowl of wet ingredients. Whisk to combine until few lumps remain.
- Lightly grease a 10-inch cast iron skillet. Pour your batter into the skillet. Bake in a preheated oven for 20 minutes.
- Let cool for about 10 minutes and then serve. Enjoy!
Video
This went great with our chili last weekend. You always make the best cornbread! 😀
I love the coconut flavor in this! So soft, moist, hearty, wholesome…just perfect. My favorite cornbread recipe.