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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

 
  • This is a great recipe! Was searching for a flourless cornbread recipe because of husband’s intolerance to gluten. Easy, delicious and husband approved !

    Reply
    Ruth Cigainero February 28, 2017 AT 5:37 pm
     
  • What did I do wrong? It was cooked on the outside and raw on the inside. I even cut off the browned tops of the muffins and put it back in the oven to bake for 15-30 minutes. Again the top browned but the insides were raw. The only difference I made was subbing sugar for honey and using muffin pans.

    Reply
    Tina January 20, 2017 AT 11:32 pm
     
  • I found this recipe on a different website about 2 years ago and then it was gone. I was so glad to have found it again! The cornbread comes out perfectly whether you use milk or non-milk (almond, coconut, etc). I also never use the salt. The finished texture is beautiful!!

    Reply
    Susan Wilkins January 9, 2017 AT 8:59 am
     
  • I followed the recipe exactly and baked in an 8×8 pan. When I poured the batter into the pan the cornmeal did sink as some other commenters wrote, but I gave it a good stir before putting it in the oven to spread out the cornmeal and it came out perfect. For me it was a little buttery, I may substitute olive oil next time and reduce the salt a bit but overall a great recipe :)

    Reply
    tartntiny December 30, 2016 AT 9:26 am
     
  • An excellent corn bread was produced using this recipe.
    Didn’t have honey; used a tbs of cane sugar.
    This corn bread was moist and spongy – not dry or crumbly as is so often the case with 100% corn meal, corn bread.
    I mix all ingredients in a bowl and allowed it to set on the counter for 20’minutes or so as oven came up to temperature.

    Reply
    Jimmy Hudson December 29, 2016 AT 11:55 pm
     



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