Allergy-Friendly Sweet Cornbread


Now that fall is near and I’m back from my blogging hiatus, I have a recipe that goes perfectly with crockpot soups and chilis.    A few years ago I tried making an egg-free cornbread and it just crumbled and was dry.  I finally found this recipe to adapt to an allergy-friendly version….and it worked!

Allergy-Friendly Sweet Cornbread~No dairy, egg, nuts, soy~Mom Vs. Food Allergy


I hope you enjoy this moist Sweet Cornbread.  If you aren’t allergic to eggs you can whisk 2 eggs with the milk before you add any other ingredients.  (Note:  I have not tried this with dairy-free milk, but there’s no reason why it shouldn’t work).

5.0 from 1 reviews
Allergy-Friendly Sweet Cornbread
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 T cornstarch
  • 4 T water
  • 1 cup dairy-free milk, unflavored (I use rice milk)
  • ½ cup dairy-free margarine, melted
  • ½ teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ⅔ cup sugar
  1. Preheat oven to 350F
  2. Lightly grease an 8x8 glass baking dish or 8"or 9" glass pie dish. (Baking time may be less for dark metal pans)
  3. Whisk together the cornstarch and water until no lumps appear.
  4. Add the milk and melted margarine and mix well.
  5. In a separate bowl, combine all dry ingredients.
  6. Add wet ingredients to dry ingredients, and stir until well mixed.
  7. Pour batter into baking dish.
  8. Bake 30-35 minutes, or until toothpick inserted in middle comes out clean.

Allergy-Friendly Sweet Cornbread~No dairy, eggs, nuts, soy~Mom Vs. Food Allergy

What will you pair with this cornbread?  I love cornbread with soups or in a cornbread salad (comment if you want that recipe!)


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