Flourless Corn Cake Food

FLOURLESS CORN CAKE

Steps:

• Preheat the oven to 375º (180ºC). Grease a rectangular pan of about 14 x 9 inches (35 cm x 23 cm).
• In a blender or a food processor blend the corn kernels until you get a smooth mixture.
• Here you have two options: add the rest of the ingredients in the blender and blend until it all fully integrates or pour the blended corn in a bowl, and add the rest of the ingredients and mix using a whisk.
• Once it´s all integrated, add in the greased pan and bale for 45-55 minutes until a wooden comes out clean when inserted.
• Let it sit for 20 minutes before cutting and serving.

REAL CORNBREAD

Steps:

• Preheat oven to 450 degrees F. Place oil in a 9-inch cast-iron skillet or similar-size glass baking dish and transfer to the preheating oven.
• Mix cornmeal, baking powder and salt in a medium bowl. Add egg and milk (or
• buttermilk); stir until just combined. Remove the pan from the oven and swirl the oil to coat the bottom and a little way up the sides. Very carefully pour the excess hot oil into the cornmeal mixture; stir until just combined. Pour the batter into the hot pan.
• Bake until the bread is firm in the middle and lightly golden, about 20 minutes. Let cool for 5 minutes before slicing. Serve warm.

NO-FLOUR CORNBREAD

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.

GLUTEN FREE CORNBREAD (NO FLOUR)

Steps:

• Preheat oven to 375° Set an 8" x 8" cast iron skillet or an 8" baking dish in the oven while it's preheating
• Whisk together the cornmeal, baking powder, baking soda and salt in a large bowl.
• In another bowl, combine the eggs, butter, yogurt and honey.
• Add the egg mixture to the dry ingredients and stir until completely combined.
• Carefully remove the skillet or baking dish from the oven and grease it with butter, vegetable oil or cooking spray.
• Immediately spread the cornbread batter evenly in the prepared hot pan and return the pan to the oven.
• Bake 25 minutes or until the cornbread is golden brown.
• Remove from the oven and allow to cool ten minutes before slicing.