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Milk-Free Corn Bread

 Milk-Free Corn Bread
“My children have food allergies and I always take this bread with me when we’re invited to dinner. It goes great with most any meal,” says Angie Philkill of Fort Gratiot, Michigan.
9 ServingsPrep/Total Time: 30 min.


  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup rice drink
  • 2 tablespoons canola oil
  • 2 tablespoons unsweetened applesauce


  • In a small bowl, combine the first five ingredients. In another bowl,
  • whisk the egg, rice drink, oil and applesauce. Stir into dry
  • ingredients just until moistened. Transfer to a 9-in. square baking
  • pan coated with cooking spray.
  • Bake at 425° for 15-20 minutes or until a toothpick inserted near
  • the center comes out clean. Serve warm. Yield: 9 servings.
Nutritional Facts: 1 piece equals 178 calories, 4 g fat (trace saturated fat), 24 mg cholesterol, 173 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.