When I moved to the south, I learned that how you like your cornbread reflects which side of the Mason-Dixon you’re from. I’ve always thought of cornbread as sweet and cakey, but many southerners prefer theirs unsweetened and fried.
Regardless of where your tastes lie, if you need a dairy-free cornbread, this is a good starting point. It is quite crumbly, but tasty nonetheless. If/when I figure out how to make it less crumblesome, I’ll gladly let you know – or perhaps you have some tips? I’m going to try using some of the ingredients that I use as dough conditioners in my whole wheat bread, so I’ll update this if I find something that works!
1 cup flour (soft white or AP)
1 cup cornmeal
1/2-3/4 cup sucanat
1 tsp salt
3 1/2 tsp baking powder
1 egg, beaten
1 cup coconut milk (I use Whole Foods 365 organic – don’t shake it and use the creamier portion)
1/3 cup olive oil (to offset the coconut)
Combine all ingredients and bake 25 minutes at 400 in a greased/floured round pan.
Here’s a piece…
…just make sure to let it cool completely before cutting, or else it is especially crumblesome!