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–+ servings
Corn Bread
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4 from 1 vote

Corny Cornbread

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