Sweet Almond Milk Corn Bread

February 5, 2013 by Kari Karch

Sometimes hits and misses happen in my kitchen and well, this is one of those instances where I needed an ingredient in a bind and ended up substituting almond milk for regular milk and ended up loving this recipe. It has a sweetness that is just lovely and will become a great healthier alternative for those who might be lactose intolerant. Happy Eating!


preparation time
12 mins

cook time




0.67 cup butter softend

0.75 cup sugar

3 eggs

1.67 cup almond milk

2.33 cup flour

1 cup corn meal

4.5 teaspoons baking powder

1 teaspoons salt



Preheat oven to 400*. In a large bowl, cream butter and sugar until fluffy. Combine the almond milk and eggs, and in a separate bowl, combine the dry ingredients. Alternatively add in some of the egg mixture then some of the dry mixture slowly until all ingredients are combined. Pour into a greased 13 by 9in. pan and bake for 22-28 minutes or until a toothpick comes out clean. Let cool and cut into squares. Serve with a drizzle of honey and some butter on the side if desired.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.