Best 2 No Cornmeal Cornbread Recipes
Cornbread, a staple of Southern cuisine, is a versatile dish that can be enjoyed as a side dish, a snack, or even as a main course. Traditionally made with cornmeal, this golden brown bread has a slightly sweet and crumbly texture that pairs perfectly with hearty stews, chili, and barbecues. However, for those who don't have cornmeal on hand or prefer a slightly different texture, there are several delicious no-cornmeal cornbread recipes that deliver the same irresistible flavor and texture. From using flour and polenta to almond flour and coconut flour, these recipes offer a range of options to suit different dietary preferences and tastes. Whether you're looking for a gluten-free, low-carb, or grain-free alternative, you're sure to find a no-cornmeal cornbread recipe that satisfies your cravings. So, fire up your oven and get ready to indulge in the warm, comforting goodness of cornbread, made without cornmeal.
Let's cook with our recipes!
NO-FLOUR CORNBREAD
This recipe was the one my mother used, and her mother before her. Beyond that I can't go! It spoiled me for anything calling itself "cornbread" that has flour or sweeteners in it -- I call those "corn cake." This is great with chili, stew, and other hearty dishes. My dad used to crumble it up into buttermilk and eat it with a spoon. It's a requirement for our family's New Years Day dinner, along with the roast pork and black-eyed peas. It's also the main ingredient in Thanksgiving/Christmas/anytime turkey stuffing.
Provided by AzArlie
Categories Breads
Time 26m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Put first 5 ingredients in mixing bowl. (If it makes you feel better, go ahead and mix the dry ingredients, whisk the eggs into the buttermilk, then combine dry/wet ingredients).
- Mix with large spoon or whisk.
- Put bacon grease in well-seasoned 10-inch cast iron skillet over medium to high heat.
- Just as the bacon grease is about to start smoking, pour it into the other ingredients, stirring as you pour (if you can manage it). Leave enough in the skillet to coat the bottom and sides.
- Pour entire mixture into the skillet.
- Place skillet on middle rack of oven; bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes).
- Remove from oven and invert skillet over serving plate. If cornbread does not drop easily, you may need to run an icing spatula or even a flexible metal egg-turner around/under it so it comes loose.
- Recipe halves well, just remember you can't cut the bacon grease by half because you still need to coat the skillet.
- Serve hot, with plenty of butter. Or margarine, if you insist.
CORNBREAD
Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
Tips:
- Use all-purpose flour instead of cornmeal: This is the key ingredient that makes this cornbread cornmeal-free. All-purpose flour is a common baking ingredient that is made from wheat. It is a good source of fiber and protein.
- Add sugar and honey for sweetness: This recipe uses a combination of sugar and honey to sweeten the cornbread. You can adjust the amount of sugar and honey to your liking. If you want a sweeter cornbread, add more sugar and honey. If you want a less sweet cornbread, reduce the amount of sugar and honey.
- Use buttermilk for a tangy flavor: Buttermilk is a fermented dairy product that has a slightly tangy flavor. It is a good source of calcium and potassium. You can use regular milk instead of buttermilk, but the cornbread will not have the same tangy flavor.
- Add eggs for richness: Eggs add richness and moisture to the cornbread. They also help to bind the ingredients together. If you are vegan, you can substitute flax eggs for regular eggs.
- Bake the cornbread in a hot oven: This will help to create a crispy crust and a moist interior. You can adjust the baking time to your liking. If you want a more crispy cornbread, bake it for a few minutes longer. If you want a less crispy cornbread, bake it for a few minutes less.
Conclusion:
This no-cornmeal cornbread is a delicious and easy-to-make alternative to traditional cornbread. It is perfect for those who are allergic to corn or who simply want to try something different. The cornbread is moist and flavorful, with a slightly tangy flavor from the buttermilk. It is a great side dish for any meal, and it can also be enjoyed as a snack.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
