Cornbread with Oat Milk

This dairy free cornbread is made with oat milk and is your classic Southern cornbread. If you like your cornbread moist and delicious, you're going to love this recipe!

I've loved cornbread since I bit into my first cornbread muffin. Since then, I've made every type of cornbread I can think of.

Southern style cornbread muffins are an essential part of my Thanksgiving menu.

If you're looking for dairy free sweet New England style cornbread, I've got a recipe for that too.

However, this is a southern style corn bread, but made with oat milk.

If you want a midwestern style cornbread, check out my dairy free cornbread with jalapeños.

How To Eat

According to my friend from the great state of Georgia, "cornbread can be eaten with many things. Usually things like fried chicken, almost any veggie, barbecue, and so on".

He also said it can be topped with honey, jalapenos, or cheese. While this recipe is a no go on cheese, jalapeno cornbread and honey cornbread sound delicious!

Cornbread is generally served as a side dish. However, cornbread topped with honey can also be eaten as a dessert.

What's the difference between Northern Style Cornbread and Southern Style Cornbread?

Northern style cornbread is sweeter and eaten for breakfast. Southern style cornbread, on the other hand, is a side dish or sometimes a dinner for kids eaten with milk.

QUICK BREADS VS YEAST BREADS

Yeast breads are breads made using yeast, such as white bread and dinner rolls. Basically, it's what you think of when you hear the word "bread".

Quick breads, which originated in the United States, are breads that are leavened with baking soda or baking powder instead of yeast. This allows them to be prepared quickly in comparison to the time it takes to make breads made with yeast.

Irish soda bread and biscuits are two examples of quick breads.

However, banana bread, cornbread, and pumpkin bread are also quick breads, even though they seem more like somewhat dense cakes.

Even more surprisingly, muffins, like blueberry muffins and banana muffins, are also a type of quick bread.

EGGLESS OPTION

Replace the egg with a ¼ cup of water.

Or you can make my eggless cornbread.

GLUTEN FREE OPTION

Substitute all-purpose gluten-free flour in place of all-purpose regular flour cup for cup.

Or you can make my Gluten Free Dairy Free Cornbread.

You can also use oat flour which is made from whole oats that have been ground into a powder, which can easily be done at home.  

Substitute 1 cup of all-purpose flour for 1 ⅓ cup oat flour.  To make 1 cup of oat flour, blend 1 ¼ cups of oats in a food processor until finely ground.

Or you can try my Oat Flour Cornbread.

Note: oats must be marked gluten-free because they can get cross-contaminated in the factory.

BAKING AT HIGH ALTITUDES

The higher the altitude, the lower the air pressure and the more difficult it is to bake recipes.

Increase by 15 to 25°F or 8 to 14°C. Since leavening and evaporation happen more quickly, the higher temperature helps set the structure of baked goods before they over-expand and dry out.

However, baking at higher temperatures means products are done sooner, so decrease by 5-8 minutes per 30 minutes of baking time.

Adjustment for 3000 feet

• Reduce baking powder: for each teaspoon, decrease ⅛ teaspoon.
• Reduce sugar: for each cup, decrease 0 to 1 tablespoon.
• Increase liquid: for each cup, add 1 to 2 tablespoons.

Adjustment for 5000 feet

• Reduce baking powder: for each teaspoon, decrease ⅛ to ¼ teaspoon.
• Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
• Increase liquid: for each cup, add 2 to 4 tablespoons.

Adjustment for 7000+ feet

• Reduce baking powder: for each teaspoon, decrease ¼ teaspoon.
• Reduce sugar: for each cup, decrease 1 to 3 tablespoons.
• Increase liquid: for each cup, add 3 to 4 tablespoons.

Adjusting for a Convection Oven

Convection ovens blow the hot air around, producing around 25 to 30 percent more heat.

Since convection ovens produce more heat, you need either lowering the temperature or shortening the cooking time to compensate.

When recipes specify temperatures and cooking times, it's for conventional ovens, unless specified otherwise.

A simple rule to follow is to lower the temperature by 25ºF or 14ºC when baking cookies and pies, and 50ºF or 28ºC when roasting meat and poultry. Some convection ovens offer separate settings for baking and for roasting.

You can also leave the temperature the same and instead, shorten the cooking time by 25 percent. For example, if your recipe calls for 60 minutes in the oven, check the food after 45 minutes instead.

However, keep in mind, some convection ovens actually make a heat adjustment for you. That is, if you set a convection oven for 350ºF, it might actually set itself to 325ºF to compensate. So, check your manual before making adjustments.

HOW TO STORE QUICK BREAD

Let the bread cool fully.

Transfer the bread to an airtight container lined with a paper towel.  Place another paper towel on top of the bread before sealing. 

If using a zip-top plastic bag, line both sides of the bag with paper towels and remove as much air as possible before sealing the top of the bag. 

Store at room temperature for up to 4 days.

HOW TO FREEZE QUICK BREAD

Let the bread cool fully.  Wrap in plastic wrap, then place in a resealable freezer bag.

Freeze for up to 3 months.  They will still be safe to eat after 2 to 3 months, but their quality begins to degrade. 

When ready to eat, let thaw at room temperature. To give it a fresh-out-of-the-oven taste and texture, rewarm gently in an oven.

Cornbread SNAFU:

The first time I tried to make cornbread was for Thanksgiving. I was feeling so rushed, I accidentally added a tablespoon of salt instead of a teaspoon.  

Needless to say, it was extremely salty and not much of a hit. In fact, I was worried my family wouldn't give this recipe a second chance. However, after a little convincing, they are glad they did.

Other Recipes You May Like:

• Sausage Gravy with Oat Milk
• Instant Mashed Potatoes without Milk
• Scrambled Eggs with Oat Milk
• Oat Milk Mashed Potatoes
• Pumpkin Pie with Oat Milk
• Green Bean Casserole with Oat Milk