best cornbread
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Corny Cornbread ~ Allergy-Friendly Options

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Corny cornbread might be the perfect side dish, and from what I’ve seen, fresh homemade cornbread is always a crowd favorite.

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

 

homemade cornbread

 

I acquired a passion for cornbread at a very young age. I would order fresh homemade cornbread with honey-butter from a restaurant my family went to weekly in my teens. It was almost as good as dessert!

 

corny cornbread

About a year ago my husband suggested we add frozen corn to the cornbread batter; I was not so sure about this…but I have to admit, his idea is a tasty success.

 

Corn Bread

Slice cornbread in squares or rectangles and serve with butter, a non-dairy substitute, honey, or honey-butter.

 

This recipe is easily made dairy, gluten, and egg-free as well.

**I prefer these ready-made gluten-free flour blend options for this recipe:

King Arthur Measure For Measure Gluten-Free Flour

Bob’s Red Mill One To One Baking Flour

Pamela’s Artesian Gluten-Free 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

 

corny cornbread

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 especially like it with:

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

 

best cornbread

 

Enjoy your cornbread!

Corny Cornbread

Tender and sweet homemade cornbread with allergy-friendly options.
Prep Time7 mins
Cook Time25 mins
Total Time32 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

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 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.

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

Premade gluten-free flour baking blends I use:

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