CORNMEAL CAKE WITHOUT FLOUR RECIPES
NO-FLOUR CORNBREAD RECIPE - FOOD.COM
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
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
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
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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NO-FLOUR CORNBREAD RECIPE - FOOD.COM
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.
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