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.
Servings: 8 servings
Calories: 324kcal
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
Nutrition
Calories: 324kcal | Carbohydrates: 37g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 499mg | Potassium: 207mg | Fiber: 4g | Sugar: 9g | Vitamin A: 388IU | Vitamin C: 0.01mg | Calcium: 120mg | Iron: 2mg