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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Bread
Cuisine: American
Diet: Gluten Free
Servings: 8servings
Calories: 324kcal
Author: Lois Carter Crawford
Ingredients
2tablespoonscanola in the skillet
2cupscoarsely ground cornmeal
¼cupgranulated sugar
1teaspoonkosher salt
2teaspoonsbaking powder
½teaspoonbaking soda
1 ⅓cupmilk
2eggslightly beaten
6tablespoonsunsalted buttermelted
1 15-ounce cancorndrained 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.