There's no flour or dairy in this cornbread recipe.

  • 2 cups corn meal
  • 2 cups nut milk with 1 tbsp lemon juice
  • 2 eggs
  • 4 tbs bacon grease
  • 1 tsp each baking soda & baking powder
  • 2 tsp salt (or to taste)
  • 10" crockery or cast iron pan

How do

  1. Preheat oven to 425F. Put the cooking vessel in to pre-heat for about five minutes.
  2. Add milk and bacon grease to mixing bowl & heat (microwave, e.g.) until grease melts
  3. Add other ingredients and fold gently until uniform.
  4. Remove vessel from oven and gingerly coat with grease.
  5. Pour batter into vessel, return to oven
  6. Bake 18-25 minutes until nicely browned and toothpick comes clean
  7. Let it cool on a rack 5-10 minutes at least before cutting in.

This is a good "substrate" cornbread. It holds together well when cooled, and wants stuff added to it, like gravy or butter or honey or jam or what-have-you. I used nut milk + lemon juice because I didn't want to pay for buttermilk and we have a house mate who can't do lactose; we have a nut milk maker here so it's easy enough to produce for cheap.

I imagine you could start by substituting a vegan shortening for the bacon grease to make it 100% hippie-safe, but you'd also need to do something with the eggs which provide the glue to hold it all together.

5/12 '19 4 Comments
Yummy looking recipe! A little bit of bacon fat can be magic. And I haven't cooked cornbread in a cast iron skillet in ages. :)

In place of the nut milk/lemon juice combo, another nice ingredient to sub is lactose-free kefir. I like to buy it not because I'm lactose intolerant but because I like the flavor—and it does seem easy on the gut. I also use it sometimes for pancakes or muffins. Of course, it's not available everywhere, but there's a VT farm that makes it somewhere around here.
Anne Mollo 5/12 '19
I've heard of kefir but never tried it! Thanks for the tipperoo.
Sean M Puckett 5/12 '19
You can also make it yourself if you can find someone with a culture/scobie.

Also, I wasn't clear. Kefir in general is widely available; it's the lactose-free version that is harder to fine.

Also also, kefir is by nature pretty lactose-free to begin with. The active cultures gobble up most of the milk sugar.
Anne Mollo 5/12 '19edited
IHNJ, IJLS “hippie-safe”