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100% Cornmeal Cornbread (gluten-free)

I have a weird relationship with baked goods. In the past I have eaten too many of them, which then displaced other nourishing foods like vegetables and proteins.

So then I went the other direction and completely cut out all grains. I could probably live with this if it weren’t for another odd relationship that I have with butter.

Butter is one of the many reasons I get out of bed with a smile on my face in the morning. It makes an appearance at almost every meal here. It is one of the driving forces behind my desire for a dairy animal. And it may or may not have given me an easy childbirth this last time around.

Say what? I know it sounds weird, and it might just be a coincidence, but for the last few weeks before our daughter was born this past February I ate at least 2-3 pieces of bread per day with grass-fed butter slices so thick you could easily have mistaken them for cheese. And then I had a quick, easy (as easy as childbirth gets) four hour labor with the quickest recovery I’ve seen after three children.

Butter miracles aside, if I go a few days without good butter I start to crave anything and everything that I could spread butter on. Toast, bagels, bread, etc.

But wheat is no friend of mine, especially when it hasn’t been soured or soaked. So I made this 100% corn cornmeal bread the other day. It wasn’t soaked, but it was super simple and delicious smeared generously with pastured butter and honey and served alongside scrambled eggs for breakfast.

It left me feeling light yet satisfied in a way that wheat-containing baked goods just never seem to do. And did I mention that corn and butter are best buddies?

100% Cornmeal Cornbread

Ingredients

  • 1 3/4 cup cornmeal, preferably organic or non-GMO (find it here) (Some have had trouble with the cornmeal not absorbing enough of the milk. Due to their comments I do not recommend the Quaker brand of cornmeal or a blue cornmeal)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 tablespoon honey
  • 2 cups milk
  • 2 tablespoons melted butter (or bacon grease)

Directions

  1. Preheat oven to 450 degrees. Grease a 10″ cast iron skillet or an 8×8″ pan.
  2. In a small bowl combine cornmeal, baking powder, and salt and whisk well with a fork. In a medium sized bowl beat eggs and mix in honey, milk, and melted butter.
  3. Pour the dry ingredients into the wet and mix until just combined. Pour batter into prepared pan and place in oven.
  4. Bake 20-25 minutes or until a knife or toothpick comes out clean when inserted into center of the bread. Allow to cool before cutting. Serve with lots of butter (obviously).

 
  Leave a Reply

 
  • 2 cups of milk is too much . Typically for 2 cups of cornmeal/flour combination you use 1 and 1/3 to
    1 and 3/4 cup of milk. For this recipe I used 1 1/3 cups of milk. Perfect!

    Reply
    Ruth Cigainero June 5, 2018 AT 5:04 pm
     
  • This recipe looked great and I was very excited for gf cornbread, but it was a disaster :( batter was liquidy, bread came out a strange divided consistency and was raw in the middle even after half hour of baking. Other recipes I looked at had about 2 cups of meal to one cup of milk, so I’ll try that next time.

    Reply
    Ms May 27, 2018 AT 9:11 am
     
  • Thank you for your wheat free corn flour cornbread. I need to watch my diet carefully and due to ‘lectins’ must avoid wheat. I look forward to trying this recipe. Kind regards, Kim Grahame

    Reply
    Kim Grahame March 31, 2018 AT 1:44 pm
     
  • Really good recipe. Had some with butter as suggested, black beans and a salad.

    Reply
    Diana March 11, 2018 AT 7:28 pm
     
  • Thanks! Looks fantastic – I’m on a plan that eliminates white flour/refined white sugar from my diet – I feel fantastic and have lost 51 lbs. since Jan 8th! I love cornbread and will definitely try this out! Thanks for posting!

    Reply
    Kevin Smith March 8, 2018 AT 4:57 pm
     
  • Hi, just tried this recipe of yours. Is that correct, *2* cups of milk? The batter seems awfully watery! Any of the recipes I’ve read that use wheat flour it totals up to 2 cups of corn meal and flour and only 1 cup of milk. I am going to run a sample know and see what I come up with. I, too, am not friends with flour but that is due to my psoriasis and psoriatic arthritis.

    Reply
    Karen Menard March 1, 2018 AT 6:49 pm
     
  • I am so excited to see this recipe!!! I have never understood why there is wheat flour in cornbread. But I couldn’t find a recipe without it. Thank you so very much.

    Reply
    Lisbeth Slabotsky January 27, 2018 AT 11:55 am
     
  • This cornbread is wonderful! Made it “as is” except substituted almond-coconut milk for the buttermilk. Turned out beautiful without any (maybe a scant hint if you are looking for it) coconut flavor. I used the melted butter instead of bacon grease. Thank you for the recipe!

    Reply
    Debra Bellings-Kee January 8, 2018 AT 11:14 am
     
  • Way good

    Reply
    Diana Chabot January 7, 2018 AT 1:28 pm
     



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