No Flour Cornbread Food
NO-FLOUR CORNBREAD
This recipe was the one my mother used, and her mother before her. Beyond that I can't go! It spoiled me for anything calling itself "cornbread" that has flour or sweeteners in it -- I call those "corn cake." This is great with chili, stew, and other hearty dishes. My dad used to crumble it up into buttermilk and eat it with a spoon. It's a requirement for our family's New Years Day dinner, along with the roast pork and black-eyed peas. It's also the main ingredient in Thanksgiving/Christmas/anytime turkey stuffing.
Provided by AzArlie
Categories Breads
Time 26m
Yield 8-12 serving(s)
Number Of Ingredients 7
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.
NO CORNMEAL CORNBREAD
Think you can't make cornbread without cornmeal? No problem! We use sweet in-season corn and blend it up with milk and sour cream to deliver all that good corn flavor, even without cornmeal. Don't hold back if you get the craving to stir a little Cheddar, scallions and crispy bacon in there, as well.
Provided by Food Network Kitchen
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Whisk the flour, sugar, baking powder, salt and baking soda together in a large bowl.
- Combine the sour cream, milk, butter, corn and eggs in a blender and blend until smooth. Add to the dry ingredients and whisk until smooth. Butter a 9-by 13-inch baking dish and pour in the batter.
- Bake until the cornbread springs back when pressed and is golden around the edges, 30 to 35 minutes. Let cool 15 minutes in the baking dish before slicing.
CORNBREAD (EGG-FREE/VEGAN)
My son is allergic to eggs, so I've tried many corn bread recipes that do not contain eggs. This is our favorite eggless corn bread recipe as it rises nicely and is very moist.
Provided by Chef Eggless
Categories Quick Breads
Time 30m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Grease an 8" or 9" square pan.
- Combine the dry ingredients--cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Stir in the wet ingredients--milk, oil, vinegar, and corn syrup.
- Pour batter into pan.
- Bake for 20 minutes or until the sides begin to pull away from the edge of the pan and wooden toothpick inserted in center comes out clean.
Nutrition Facts : Calories 268.9, Fat 13.9, SaturatedFat 2.5, Cholesterol 4.7, Sodium 342.3, Carbohydrate 32.8, Fiber 1.5, Sugar 6.2, Protein 4
GLUTEN FREE CORNBREAD (NO FLOUR)
Gluten Free Cornbread without flour, just cornmeal. This is a delicious and rustic, authentic cornbread recipe that you can whip up in minutes.
Provided by Colleen Milne
Categories Quick Breads & Muffins
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 g, Calories 244 kcal, Carbohydrate 33 g, Protein 7 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 57 mg, Sodium 476 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 4 g
CORNBREAD WITHOUT WHITE FLOUR OR SUGAR
Fantastic cornbread recipe that uses no white flour and no sugar. Found on a Core recipe board. Just as good as, and better than some cornbread recipes, normal ones, that I have used.
Provided by Kasha
Categories Breads
Time 35m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the ingredients and bake in a square glass pan in a 400° preheated oven for about 30-35 minutes.
Nutrition Facts : Calories 137.8, Fat 2.1, SaturatedFat 0.5, Cholesterol 2.8, Sodium 227.2, Carbohydrate 24.5, Fiber 1.5, Sugar 3, Protein 5.5
CORNBREAD LOW SODIUM
I adapted this from Rachel Savage's recipe and substituted non-dairy creamer for the milk and cut the salt to 1/2 teaspoon.
Provided by Chef m2little400842
Categories Breads
Time 15m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Grease 8 inch square pan and set side.
- In a large bowl, combine dry ingredients.
- In a medium bowl, whisk sour cream, milk and eggs together.
- Quickly stir in butter.
- Pour liquid mixture over dry ingredients.
- Stir with rubber spatula just to blend.
- DO NOT OVER MIX.
- Scrape batter into pan.
- Bake 20 minutes or until toothpick comes out clean.
- Cool and cut into squares.
Nutrition Facts : Calories 123.4, Fat 5.5, SaturatedFat 2.7, Cholesterol 35, Sodium 171.8, Carbohydrate 16.4, Fiber 0.9, Sugar 4.1, Protein 2.6
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