Name: Cornbread Flourless
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons canola in the skillet; 2 cups coarsely ground cornmeal; ¼ cup granulated sugar; 1 teaspoon kosher salt; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 ⅓ cup milk; 2 eggs (lightly beaten); 6 tablespoons unsalted butter (melted); 1 15-ounce can corn (drained or 1 cup frozen corn, thawed)

This Cornbread (Flourless and Gluten Free) is moist and flaky, with whole kernel corn throughout. If I didn't tell you, you would never know this recipe is gluten free.

Cornbread Flourless (which makes it gluten free), made with cornmeal instead of flour. So yummy!

Cornbread Flourless, Ready in 30 Minutes

This flourless cornbread is super easy to make. Turn on the oven. Heat the cast iron pan with some canola oil coating it in the oven. Using two mixing bowls, one for dry ingredients and one for wet, mix the dry ingredients in the bigger bowl. Mix the wet ingredients in the smaller bowl. Melt the butter and add it to the wet ingredients. Whisk. Stir the wet ingredients into the dry. Pour it in the hot skillet and bake for 20 minutes. Not much more to it than that. You're welcome.

What You Need

For best results, use a 10" Cast Iron Skillet. You'll also need mixing bowls, measuring cups and spoons and a wire whisk. Cook at home and don't skimp on your tools. Buy the best kitchen tools you can afford.

Cornbread Flourless Recipe

Cornbread Flourless

Whole grain, coarse cornmeal, and whole kernel corn make this Cornbread Flourless one of the best gluten-free cornbread recipes. It is moist and cake-like. Perfect with Black Bean Vegetarian Chili.

Author: Recipe Idea Shop

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Prep 10

Cook 20

Total Time 30

Course Bread

Cuisine American

Servings servings

Calories 324 kcal

Ingredients

2 tablespoons canola in the skillet
2 cups coarsely ground cornmeal
¼ cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
½ teaspoon baking soda
1 ⅓ cup milk
2 eggs lightly beaten
6 tablespoons unsalted butter melted
1 15-ounce can corn drained or 1 cup frozen corn, thawed

Instructions

Heat the oven to 400°F.
Pour the canola oil into a 10" cast iron skillet, and coat the inside bottom and sides of the skillet evenly.
Place the skillet in the oven and heat it as the oven preheats.
Mix the dry ingredients (cornmeal, sugar, salt, baking powder, baking soda) together with whisk.
Whisk the wet ingredients (milk, eggs) together in separate bowl.
Melt the butter and pour it into the wet ingredients.
Pour wet ingredients into the dry, and mix until all is wet. There may be small lumps, and that's okay.
Add 1 cup whole kernel corn, and mix until well combined.
Pour the batter into the hot skillet.
Bake the cornbread in the oven for 20 minutes until the top is nicely browned, the sides are pulled away just a bit, and a toothpick inserted comes out clean.
Serve warm with butter and/or honey.

Notes

For a little bit tangier taste, use buttermilk instead of whole milk. The recipe is based on a recipe by Don McQueen.

https://RecipeIdeaShop.com/cornbread-flourless

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Recipe Nutrition Information

This recipe is GF, NF, SF, V*

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

*Allergen Key

Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked "gluten free," etc. There can be cross-contamination in facilities.

Kathy Owen

Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.