Chili is one of my favorite weeknight meals to make because it’s easy to prep and I can make it in the slow cooker. I can’t resist serving it with a side of good dairy-free cornbread. While most cornbread recipes contain eggs and milk, this one uses just 5 ingredients and no egg or milk substitutes. My nine-year-old loves this recipe and insisted that I needed to share it, so here it is!
A note: If you don’t have self-rising flour, you can use all purpose flour and add 1 teaspoon of salt and 1 tablespoon of baking powder.
Dairy-Free Cornbread (vegan)
makes about 12 pieces
1 1/4 cup self-rising flour
2/3 cup sugar (vegan if needed)
1 cup cornmeal
1/3 cup oil (I used coconut oil. Canola would also work)
1 1/4 cup water
Preheat your oven to 400°F. Grease or spray and 8 x 8 baking dish. In a large bowl, combine all the dry ingredients. Create a well in the center, and add in your oil and water. Stir just until combined and smooth. Try not to overmix it.
Bake for 20 – 25 minutes, until a toothpick inserted into the center comes out clean.