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, 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 RecipePrint
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 or Instant Pot Lamb Stew.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
- 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 of corn (drained) or 1 cup frozen corn, thawed
- 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.
For a little bit tangier taste, use buttermilk instead of whole milk. The recipe is based on a recipe by Don McQueen.
Keywords: cornbread flourless, cornbread, gluten free,
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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.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
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.
This recipe was originally posted on Recipe Idea Shop February 23, 2021. It is based on a recipe by Don McQueen. Thank you, Don!