I made mine with corn flour instead of meal because that’s all I could find and you could frost that sucker and serve it as a gluten free birthday cake.
With cornmeal, which is far more traditional you get that crumbly texture you’re probably used to.
Wether you make it with corn meal, flour, or a mixture this recipe is a hit and something I make weekly, at least.
The people who rated this cornbread recipe low probably was raised eating sweet cornbread. I grew up eating this kind of cornbread.
Great recipe. Turns out beautiful every time. If you're used to sweet cornbread this recipe isn't for you. I do add 1/2 tsp. of baking soda and I upped the salt to 1 tsp. I have used a cast iron skillet but we have a big family so I like to bake it in muffin tins. Two reasons: I can make enough to freeze a batch and it's good portion control.
Beat my expectations for sure! I didn't have buttermilk so I just whipped up a sour milk substitute. I also used a whole teaspoon of salt and added a teaspoon of baking powder for some extra lift. I used stone ground white corn meal which according to my research is the only corn meal you should use when making a corn bread without flour and sugar. absolutely do not use cheap yellow corn meal! I don't even really like "typical" corn bread much and so I went looking for a new corn bread recipe trying to eat a little healthier and googled "corn bread no sugar or flour." This was the first recipe I tried and I may just whip up a batch of this every day. Smear a little butter on there or drizzle with some honey. Even plain is still so good. The only thing I would say is watch it closely. I pulled mine out after 13 minutes and it was golden brown and moist done all the way through and not overly dry at all. It is more crumbly than a corn bread made with flour would be but that's just the nature of corn meal.
I didn't like it as much as other reviewers but grew up on sweet corn bread so this recipe was an opportunity to try out "real" corn bread. I had some cornbread and dried buttermilk in the house so figured I'd give this recipe a try. I don't think I'll make it again although I suggest that EW adds some variations to this bread (see EW's salsa cornbread) to make it more of a side dish at a meal. I guess I'd use this cornbread for a chili cornbread supper.
I'm flabbergasted this recipe has a 3 star rating. It was as dense as a rock and tasted like absolutely nothing. Seriously makes me question whether to follow other recipes on this website. Total waste of time and ingredients.
Used half and half increased salt to 1.5 tsp added 1 TB unbleached sugar added at least 1/2 tsp of fresh cracked black pepper greased pan with butter also used butter instead of canola and upped to 4 TB but 3 would probably be good. Was very moist. The black pepper made it. Next time I'll add red pepper flakes too.
From Japan I have made this cornbread 3 times and it has come out GREAT each time. Love it for it is super-easy and delicious. The only cornbread recipe I will every need to use.
Very pleased! This cornbread was a great pairing with the homemade venison stew made from leftover roast we had for a warm winter meal last night. I sub'd 1/2 cup flour for 1/2 cornmeal used olive oil in place of what was recommended and added 1/2 cup stevia. 8 inch cast iron skillet I used made a beautiful presentation but I may subtract 2-3 minutes from cooking time next time. it was a bit browner than I prefer. But despite that my family especially my cornbread expert husband loved it! Will be posting this to the inside of one of my kitchen cabinets today! Pros: When baking soda is added it raises very well for a very appetizing look unlike many healthwise re Cons: I was a bit dry and not sweet. Some Stevia added to the mix helped with that.
Watch out for Broken Glass! This sounded so good. I followed the method exactly using a glass pie pan b/c I don't have a cast iron pan. When it got to the point where I had added the hot oil to the batter and started adding the batter to the pan it shattered. Imagine my surprise. Nothing like this has ever happened to me before. I was able to salvage enough batter and decided to bake it in two tin pie pans like the kind you get from a pie shop. There were no issues with those.
The Real McCoy My family hails out of Louisiana and this is exactly how we do it down there. Really can't screw this up unless you burn it. I use a full teaspoon of salt and a tablespoon of baking powder as it helps fluff it out a little better. Certainly want to use whole buttermilk if you can get it. And for a real treat you use bacon grease on the skillet and in the mix. Pros: The Best Cornbread Cons: Eight servings is never enough.....
This is the way cornbread should be made! My grandmother made cornbread just like this every day of her life. If we didn't have cornbread with our meals we had yeast rolls or biscuits all homemade. I had never heard of putting flour in cornbread until recently and would even consider never doing it. It changes the texture completely. And although I'm from the South we never had sweetened cornbread. My grandmother cooked her cornbread on a griddle on the stove like pancakes. Crispy outside golden and buttery inside. Not low cal low fat stuff but she lived to a ripe old age so I'm not worried. Take some of this cornbread and crumble it in a glass of sweet milk or buttermilk. Delicious!
Cornbread Looked and finally found it! Old fashion cornbread as it should be! Pros: Great
Quick and easy! I rarely bake and was craving some corn bread so I found this to be the most straight forward recipe. I did it in a cast-iron skillet and it was easy! My oven cooks a little hot so I will probably bake it for less than 20 minutes next time. I was very happy with the result but I feel like either adding a pinch of butter and sugar would make it a little better even though I am not one for sweet foods. I used coconut oil instead of canola oil and that added a very light flavouring. The texture was perfect. Pros: Very simple fast and tastes good. Cons: Needs just a pinch of sweetness
Real cornbread in brazil Couldn't find baking powder or buttermilk in Rio. Used baking soda and sour milk (added 3 tsp of vinegar to 1 cup of milk.). Also added 2 packets of sugar - it turned out perfect! Pros: Tasty good crumble sturdy enuf to spread peanut butter on.
Dry and flavorless I needed a quick cornbread receipe and decided to try this since I had the basics on hand (made according to the receipe did not use buttermilk.) My family found this cornbread to be dry tasteless and in desperate need of some butter and a pinch of sugar. The healthy edge loses it's advantage when you have to smother it in butter to get it down.
Needed something... I tried this recipe for a few reasons...needed it done quick was healthier and easy to adjust. I did use the buttermilk and substituted 1 cup flour for 1 cup cornmeal as mentioned in the recipe notes. Loved the texture! Only took 15 mins to bake but was missing something. Maybe needed some brown sugar in recipe or possibly something savory like peppers and onions. I will try again with new addition. Pros: good basic recipe easy to prepare Cons: was missing something?
I just used this recipe. It was awesome! I thought it would be stiff and packey. But not so it was just the right texture and had a lil sweetness to it which is the way the children like it. Thanks
Yummy yummy gluten free! This wasn't quite as sweet as other cornbreads I've had but I will absolutely use this recipe again. Hooray for delicious gluten free breads! Pros: gluten free delicious easy
Thumbs down I didn't enjoy this at all. I like my cornbread soft and sweet. Pros: easy to make Cons: bland dry
Thanks for the tasty gluten-free cornbread recipe! Good recipes are hard to find!
For best results always make cornbread in a seasoned cast iron skillet but one can use a seasoned black metal pan for square or rectangle bread. This recipe is pretty good but I usually use 2 tablespoons of oil and 1 tablespoon of mayonnaise. (Not salad dressing.) Do not mix the wet ingredients into the meal until after heating the skillet with the oil in the oven. Make a hole in the center of the dry meal and pour in the oil. Sprinkle some dry cornmeal (taken from the sides before the oil is stirred in) to make your bread crust more crunchy. Add other wet ingredients and stir just until mixed pour into skillet and bake. Remove bread to a serving dish immediately to prevent sweating. SSCollins
This cornbread is GREAT! The texture is spot on what cornbread should be. Not cake-y; more dense & crumbly. I will say that it would be great to experiment w/ different flavors (like adding in some onion peppers etc). I am going to make this again & again & I plan on serving this at Thanksgiving. Very quick to make as well!
