Dairy Free Cornbread With Creamed Corn. Then mix together your egg replacer of choice. Start by whisking together the eggs and oil, then whisk in the milk and honey.
Place another paper towel on top of the bread before sealing. No milk, no butter, and no buttermilk. Store any leftovers in a covered container in the refrigerator for up to 4 days.
Bake for 20 to 25 minutes, or until golden brown and the cornbread springs back when lightly touched with a finger.
Add it and the oil, canned creamed corn, and milk alternative to the dry ingredients. No milk, no butter, and no buttermilk. Mix in 1/2 cup fresh or frozen, defrosted corn to the batter for extra texture. Store any leftovers in a covered container in the refrigerator for up to 4 days.
