Cornbread has a fluffy, sponge-like texture and can be made into a loaf or muffins. There are many variations of cornbread recipes, depending on the region the recipe was from. Traditional cornbread recipes are not vegan because they usually contain egg, butter, and/or milk.
Transfer cornbread into a sealed container or cover the baking pan with beeswax wrap. Keep fresh cornbread for 3-5 days on the counter or one week in the refrigerator. Leftover cornbread can be frozen for 3 months. Thaw in the refrigerator or on the counter for a few hours before enjoying.
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