m. c. de marco: The New Kitchen Cookbook

Non-dairy Cornbread

I based this recipe on one from The Joy of Kosher site, with dairy variants from a recipe on the back of Indian Head cornmeal.


  • 1 c. cornmeal
  • 1 c. whole wheat flour (or white flour)
  • 1 T. baking powder
  • ½–1 tsp. salt
  • ¼–⅓ c. sugar
  • 1 egg
  • 1 c. soymilk (or milk)
  • ¼ c. oil


  1. Preheat oven to 425° (400° with convection).
  2. Grease an 8" square pan or a 12-muffin muffin pan.
  3. Mix dry ingredients.
  4. Mix wet ingredients.
  5. Mix wet ingredients into dry. Don’t overmix.
  6. Pour into pan, or fill muffin cups ⅔ full per muffin.
  7. Bake pan for 20–25 minutes, or muffins for 12–15 minutes.


The original recipe called for margarine. I have never owned a stick of margarine, so I’m guessing I substituted oil for the margarine, but Crisco or coconut oil might also work. I may have tried Crisco at some point.

For a dairy cornbread or corn muffins, I use the white flour, the lower sugar value, the higher salt value, and lactose-free milk.

The original recipe was pan only; I added the muffin variant, probably from the same source as the dairy variant.