Dairy-Free Living with Chef Jahrid

Jahrid is pouring the cornbread batter into the baking pan.

Our Chef Jahrid Longsworth, a resident of the Pico neighborhood and a middle school student, has been visiting his brother who lives in the South this summer. He saw cornbread served everywhere, but he couldn’t try it. So he created his dairy-free loaf.

Dairy-free Cornbread


1-1/4 cups all purpose flour 1 cup yellow corn meal

2/3 cup granulated sugar 1 tsp. salt

1 Tbsp. baking powder 1-1/4 cup unsweetened almond milk

1/3 cup canola oil


Preheat the oven to 400 degrees F and lightly grease an 8” x 8” pan, or a 9” round cake pan. In a large bowl, combine the flour, cornmeal, sugar, salt, and baking powder and stir. Now, pour in the almond milk and canola oil. Stir until well combined. Pour batter into the prepared pan. Bake for 20-25 minutes, until a tooth-pick inserted into the center comes out clean.

Jahrid is shown with his piping hot cornbread. He said it was so good, he almost ate the whole loaf.


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