CAN YOU MAKE CORNBREAD WITHOUT FLOUR RECIPES

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NO-FLOUR CORNBREAD RECIPE - FOOD.COM



No-Flour Cornbread Recipe - Food.com image

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.

Total Time 26 minutes

Prep Time 8 minutes

Cook Time 18 minutes

Yield 8-12 serving(s)

Number Of Ingredients 7

2 eggs
2 cups white cornmeal
2 cups buttermilk
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup bacon grease
salt (most bacon grease provides plenty of saltiness)

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.

Nutrition Facts : Calories 210.9, FatContent 9.2, SaturatedFatContent 3.4, CholesterolContent 55.1, SodiumContent 305.1, CarbohydrateContent 26.6, FiberContent 2.2, SugarContent 3.2, ProteinContent 6.1

NO FLOUR CORNBREAD RECIPE - WISCONSIN HOMEMAKER



No Flour Cornbread Recipe - Wisconsin Homemaker image

This delicious old fashioned No Flour Cornbread is gluten-free and uses only cornmeal. Use as a side with soups, stews and salads.

Provided by Deborah L Melian

Categories     Side Dishes

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 12

Number Of Ingredients 8

2 cups yellow cornmeal
1 tsp salt
1 tsp baking soda
2 tsp baking powder
1 large egg
1/4 cup butter (salted or unsalted, melted and cooled)
1 1/2 cups sour cream
4 tbsp honey

Steps:

  • Preheat your oven to 375 degrees F.
  • Pre-grease 8x8 inch baking pan.
  • In a large bowl, add all of the ingredients in the order listed and stir well.
  • Pour cornbread batter into prepared baking pan and place in the oven.
  • Bake for approximately 25-30 minutes, or until the cornbread is golden brown, or a toothpick placed in center of the cornbread comes out clean.
  • Allow to cool for 5 minutes before slicing and serving.
  • Top with butter and honey, optional. Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 218 kcal, CarbohydrateContent 26 g, ProteinContent 4 g, FatContent 11 g, SaturatedFatContent 6 g, CholesterolContent 39 mg, SodiumContent 349 mg, FiberContent 2 g, SugarContent 7 g

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