Corny Cornbread ~ Allergy-Friendly Options

Corny cornbread might be the perfect side dish, and fresh homemade cornbread has always been a crowd favorite.

My husband created this flavorful cornbread using my 20-year-old treasured home-style cornbread recipe. He proudly calls it corny cornbread, so sticking with that name for this post is only fair. This sweet, tender bread has little bits of corn that pleasantly surprise you bite after bite.

It all happened about a year ago when my husband suggested adding frozen corn to the cornbread batter; I was unsure about this, but I must admit that his idea was a tasty success. With or without the corn, it’s a quick and easy recipe we make on a regular basis.

Slice cornbread into squares or rectangles and serve with butter, a non-dairy substitute, honey, or honey butter. Honey butter is delicious on warm cornbread. Just stir some honey in softened butter, as much or as little as you like. I think you will find it to be the perfect flavor combination with cornbread.

This recipe is also easily made dairy, gluten, and egg-free. I use a one-to-one gluten-free flour blend or oat flour when making it gluten-free. It’s a little crumbly when made with oat flour, but still good.

I prefer these ready-made gluten-free flour blends for the gluten-free version of this recipe:

~ King Arthur Measure For Measure Gluten-Free Flour
~ Bob’s Red Mill One-To-One Baking Flour
~ Oat flour

To Make Corny Cornbread, You Will Need These Ingredients:

• Yellow cornmeal
• Flour ~ gluten-free if needed
• Sugar
• Baking powder
• Salt
• Oil
• Egg or egg replacer ~ two egg whites are also an option
• Milk or a non-dairy substitute
• Corn ~ frozen or canned (optional)

To test if the cornbread is done, I insert a knife in the center of the cornbread. The knife should come out clean.

Fresh cornbread is delicious with just about anything, but we serve it with:

• chili
• navy bean soup
• easy beefy bake
• meatloaf
• lentils and rice casserole
• Slow Cooked Chicken Quinoa Taco Soup

Be sure to try some honey butter on your corny cornbread, too. Just mix some honey into softened butter.

Enjoy your cornbread!

Print Recipe

4 from 1 vote

Corny Cornbread

Tender and sweet homemade cornbread with allergy-friendly options.

Prep Time7 minutes mins

Cook Time25 minutes mins

Total Time32 minutes mins

Course: Breads and Rolls, Brunch, Side Dish

Cuisine: American

Keyword: allergy-friendly, chili, cornbread, corny cornbread, dairy-free, egg-free, gluten-free, quick breads, side dish

Servings: 9 Servings

Calories: 254kcal

Author: Mary Krick

Ingredients

• 1 cup yellow cornmeal
• 1 cup flour ~ gluten-free if needed
• 1/4 cup sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1/3 cup oil
• 1 egg or egg replacer for vegans or two whites for less fat option.
• 1 cup milk or dairy-free product for vegans, I use soy milk often
• 1 cup corn (optional) frozen or canned

Instructions

• Preheat oven to 400. Spray a 9" x 9" square pan with a non-stick cooking spray.
• Combine dry ingredients in a medium-size mixing bowl. Mix well.
• Combine oil, egg or egg replacer, and milk or milk replacer in a small bowl. Mix well.
• Add liquid mixture to dry mixture and combine gently with a large spoon, stir until blended.
• Fold in corn. If corn is frozen, microwave it for about 2-3 minutes.
• Pour batter into prepared pan and bake for 25 minutes or until center is done. Test by sticking a butter knife into the center of the bread, it should come out clean.
• Remove from oven and cut into squares to serve.

Notes

**Gluten-Free flour blends:

King Arthur Measure For Measure 

Bob's Red Mill One To One Gluten-Free Baking Flour

Pamela's Artesian Gluten-Free Flour

 

Nutrition

Serving: 1Serving | Calories: 254kcal | Carbohydrates: 35g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 279mg | Potassium: 286mg | Fiber: 2g | Sugar: 8g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg