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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 the best cornbread recipe I’ve made. I soaked the cornmeal in the almond milk for 2-3 hours to soften. I used lard instead of butter.

    Reply
    Mandy November 8, 2016 AT 8:50 pm
     
  • I was very pleased with my baking results with this recipe. After reading lots of comments, I decided to make some changes to the recipe. I doubled the recipe and used a 13 x 9 inch pan. I used half cornmeal/half corn flour. I doubled the amount of honey called for and cut the amount of salt in half. I used canned coconut milk to accommodate allergies. I reduced the milk amount by 1 cup for the double batch, which would be 1/2 cup if just making the regular recipe without doubling it. Even with using coconut milk, the cornbread did not taste at all like coconut. I shook the can of coconut milk before opening it, making sure it was a uniformed liquid content. It baked up very well. I took it over to my sisters house to go with chili and everyone seemed to enjoy it. I will be making this recipe again! Thank you so much for sharing the recipe!! =o)

    Reply
    Marianna October 9, 2016 AT 12:25 pm
     
  • I am so pleased! Thank you, so much! I once heard: “simple ingredients, equate to good food! Love you, from the bottom of my heart!

    Reply
    Tamika August 20, 2016 AT 7:35 am
     
  • Great recipe! I used stone ground unbolted cornmeal from a historic water powered grinding mill here. I substituted almond milk and baked this in a wave convection device, adjusting the temperature down after the top browned first. Topped with raw honey, it was a wonderful addition to our breakfast of easy over eggs with green onions and portobello mushrooms today. We avoid most grains, so this was a nice change

    Reply
    Judy August 13, 2016 AT 10:23 am
     
  • I’m making this gluten free corn bread tonight. Sounds super good thank you .Mary

    Reply
    Mary March 24, 2016 AT 5:19 pm
     
  • The measurements are excellent. It turns out moist. I use 1 cup corn flour and 3/4 cup corn meal which helps absorb the liquid. Learned from my nearly 80 year old mother to use baking soda if I choose to use buttermilk, which I did. It is a wonderful recipe. Mom also taught me to cook it on top of the stove just until it starts to bubble a little then into the oven. Makes a lovely crust. Thanks so much for this recipe.

    Reply
    Brenda January 30, 2016 AT 5:54 pm
     



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