CORNBREAD WITHOUT FLOUR OR MILK 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

REAL CORNBREAD RECIPE | EATINGWELL



Real Cornbread Recipe | EatingWell image

This traditional cornbread is made without flour, isn't sweet and has a crumbly texture. You can change the adaptable recipe to suit your cornbread preference. For a variation, substitute 1/2 teaspoon baking soda for the baking powder and use buttermilk instead of milk. If you're looking for a more muffinlike texture, substitute flour for half the cornmeal.

Provided by Sarah Fritschner

Categories     Gluten-Free Party Food Recipes

Total Time 30 minutes

Number Of Ingredients 6

3 tablespoons canola oil
2 cups yellow or white cornmeal
1 teaspoon baking powder
½ teaspoon salt
1 large egg, beaten
1?½ cups nonfat milk or nonfat buttermilk

Steps:

  • Preheat oven to 450 degrees F. Place oil in a 9-inch cast-iron skillet or similar-size glass baking dish and transfer to the preheating oven.
  • Mix cornmeal, baking powder and salt in a medium bowl. Add egg and milk (or
  • buttermilk); stir until just combined. Remove the pan from the oven and swirl the oil to coat the bottom and a little way up the sides. Very carefully pour the excess hot oil into the cornmeal mixture; stir until just combined. Pour the batter into the hot pan.
  • Bake until the bread is firm in the middle and lightly golden, about 20 minutes. Let cool for 5 minutes before slicing. Serve warm.

Nutrition Facts : Calories 186.3 calories, CarbohydrateContent 26.1 g, CholesterolContent 25.5 mg, FatContent 7.4 g, FiberContent 2.2 g, ProteinContent 4.8 g, SaturatedFatContent 1 g, SodiumContent 253.8 mg, SugarContent 2.5 g

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