cornbread.
September 22, 2011 I’m not sure I’ve ever met someone that wasn’t a fan of cornbread. There are just too many things to love about it.
For instance, it’s versatility.
- smothered in chili
- topped with maple syrup + butter
- topped with honey
- eaten as “breakfast for dinner”
- eaten for breakfast
- snacked on every time you pass through the kitchen
Cornbread is definitely a childhood favorite, and I had yet to make a traditional style cornbread since going GF. I’ve made a few cornbread breakfast bakes, but it was finally time to attempt real cornbread.
I know people are very particular about their cornbread.
Some say “absolutely no sugar!”
Some say “only with sugar.”
Some like to add peppers + spice.
Some like to add corn kernels.
Some like it with a very fine texture + some like it heartier with cornmeal crunch.
I think I fall somewhere in the middle…
Lightly sweetened, with a hint of salt, a medium-ground cornmeal, and sometimes with corn kernels.
After looking at about 20 recipes for cornbread, I saw many commonalities.
Typically – 1c cornmeal, 1c all purpose flour, anywhere from 0-1/2c sugar, 1-2 eggs, 2-4T baking powder, some with oil or butter and some without, 1c of milk, and 1/2-1t salt, and an oven temp anywhere from 350-425.
From there, I devised my first plan.
- 1 1/2c medium ground cornmeal
- 1/2c millet flour
- 1T baking powder
- 2 eggs
- 1c + 2T almond milk [mixed with 1T apple cider vinegar to turn into “buttermilk”]
- 3/4t salt
- 3T butter
- 2T honey
Instead of actually mixing the butter in the batter, a method I’ve learned is to heat it in the oven, in the pan. Then you remove the pan from the oven, carefully swirl the butter around to grease all the sides and pour in the batter. It soaks up the butter and makes an amazing crust on the bottom, especially if you use a cast iron pan.
The issues with trial 1:
- air pockets [evident below]
- too fluffy + cakelike, not dense enough [likely due to using 2 eggs]
- too gritty [too much cornmeal]
- slightly too salty
- sweetness was not detectable
- only had almond milk on hand to make the buttermilk, and the vinegar was slightly detectable
It worked and didn’t fall apart, but definitely was not the winning recipe.
On to version 2.
Plan of attack: lower salt, add more honey, only use 1 egg, change up flour ratios, use a finer grade of cornmeal
Bingo.
All I had on hand was course ground cornmeal, so I ground it in my blender until it was a finer consistency. Somewhere between a fine + medium grind.
The air pockets and cake-like texture disappeared. It was soft, thick + fairly smooth.
There were no issues with this being crumbly. It held together really well and didn’t seem at all delicate, when removing from the pan. The final recipe was actually the 3rd trial. There were two small changes from #2 and #3. The milk was slightly upped and instead of melting 3T of butter in the pan before baking, I added 1T of melted butter to the batter and 2T melted in the pan. It definitely helped keep things moist.
Cornbread
- 3/4c fine-medium ground cornmeal
- 3/4c masa harina [or plain corn flour]
- 1/2c raw buckwheat flour [ground in a blender from raw buckwheat groats]
- 1 1/4c milk
- 3T honey [brown rice syrup or maple syrup]
- 1 egg
- 3t baking powder
- 1/2t salt
- 3T butter
- Preheat your oven to 400* and get out a 8-9” square or circular baking dish or cast iron pan.
- In a medium sized bowl, mix together all of the dry ingredients, until combined.
- In a small bowl, vigorously whisk together the milk, honey, egg and 1T melted butter, until combined.
- Stir the wet ingredients into the dry, until just combined. Make sure the large lumps are mixed up, but the batter will not be completely smooth.
- Let sit 5min, and while that is sitting add 2T of butter to the baking dish or cast iron pan.
- Bake for 5min, pull out of the oven, and carefully tilt the pan to grease the edges with butter.
- Pour the batter in and gently spread it around the pan. It should be very thick.
- Place in the oven and bake for 24-28min, varying slightly with pan size. I used a 9” cast iron pan and it took 26min. Toothpick test for doneness. The edges will be golden brown and the top will be cracked.
- Let cool for 10min, then slice + serve.
High altitude modifications: 1 1/3c milk : 2.5t baking powder
*The flour ratios are very adaptable. Feel free to sub in other flours besides buckwheat. Even whole wheat flour will work. Just realize, some flours might affect the flavor [like garbanzo, amaranth, quinoa, etc.]
*The type of milk is also very flexible. I used unsweetened almond milk, because it was all I had on hand. Feel free to use cow’s milk, 1/2 milk + 1/2 cream, real buttermilk, or any nut-milk.
*You can use oil in place of butter, but butter makes a noticeable difference in the flavor. Coconut oil can also be used.
*Feel free to add chopped jalapenos or 1c frozen [but thawed] corn to the mix as well.
My favorite thing about this recipe, is that you can throw it together in a pinch!
And to add to the versatility list…
It can be heated and plopped in a bowl of oats with maple syrup + butter, the morning after a chili feast.
So long zucchini bread. I’ve made a new friend.
Ashley
Recipes, corn, cornbread, masa harina 
Reader Comments (66)
Your cornbread looks amazing! I can't wait to try it! A chili & cornbread feast sounds perfect right now. It's definitely going on the menu for this weekend.
I never would have thought of using cornbread as an oatmeal topping, but it sounds delicious - two of my favorite foods in one dish!
I've never eaten cornbread, it's not something we eat over here, but me and the boyfriend loveeeeeee chilli, so will have to try making this! Thanks for the recipe!
Ive never made cornbread but you make it look easy and do-able. Thanks, Ashley :)
Looks fabulous! Whenever we go to this one mexican restaurant, instead of serving chips and salsa, they serve cornbread-I think I eat about 3 squares of it before my meal comes! So good! :)
THis looks amazing - sometimes I wonder if I can have REAL corn and if my intolerance stems from just the HFCS and additives like maltodextrin (etc.). Because I reeeallly miss cornbread.
I absolutely love cornbread -- I don't care if it is sweet or not, it just can't have corn kernels in there. That is my deal breaker!
Oh my goodness...cornbread! <3
I remember baking them with my Mom when I was a little girl. SO many memories and SO delicious! :-D
I hardly ever have or make cornbread! That needs to change! Looks great :)
I think we're going to have to start calling you the quickbread queen!! I only tried my first cornbread earlier this year (I know, you probably think I live under a rock!) and loved it. Just out of curiosity, do you know if cornmeal and masa harina are considered to be whole grain flours?
On top of oats?? Genius. You're right, there's absolutely no reason not to love cornbread :) My favorite version is with added green chiles!
I love cornbread!!! My favorite is pumpkin cornbread. It's a great fall dish and one that I always bring to the Thanksgiving table.
Yes, I love love cornbread. I like to put a couple pieces in a bowl, pour cold milk over them and top them with some almond butter. The sogginess is actually awesome.
I loooove cornbread! Like you mentioned above, I'm one of those people who insist in putting corn kernels into the batter!
I haven't done g-free cornbread yet but I did do a vegan one a few weeks ago. It was AWESOME. I'll have to combine the two! :)
I love cornbread, especially with chili. My dad however, is not a fan. He like Saltines with chili, which is just WEIRD. :)
I haven't made cornbread but my family made it when I was younger and I loved eating it with honey and some chili....YUM!
I love corn bread and how you perfect your receipes. Can you come live with me?
the other day i was thinking about how i haven't used my cast iron in a while... i really need to change that because i love using it. i want to try making this version!
I had never had cornbread till about a year ago! Recently we bought and tried Trader Joe's cornbread mix - my husband is obsessed with it, but I found it a little to sweet! I am going to try your recipe next time :)
Yay! I do not eat eggs much, but we have chickens where I work and I think i will snag an egg for this recipe and make a big ole pot of veggie chili. It will be amazing! Now, could you give me a recipe to make Texas feel a little more like fall?
Ok, I'm going to be that person that admits, I really don't care for cornbread LOL. I don't hate it, I just wouldn't go out of my way to eat it. I do like it a littl ebetter if it's in the form/texture of a muffin...which I guess really isn't cornbread. It looks like you have a winnter though!!
I made cornbread last night to go with our pintos! It is a family favorite here too. I use a mix of cornmeal, corn flour and brown rice flour. I prefer muffins, while my husband prefers bread. I may not be a good southern girl for not liking fried chicken, but I think I make up for it with my love of cornbread!
Maybe you've never met anyone who doesn't like cornbread (and the other Jennifer above doesn't count, 'cause she says she doesn't hate it~), but have you ever met anyone who's never had it? That would be meee! Your cornbread breakfast bakes tempted me to buy ground cornmeal, but I'm too short on space to fit anything else in my pantry... Maybe I will buy some from the bulk section of WF and give it a go. Your recipes have not failed me yet, and if you say it's good... well, it must be!
Looks delicious. I will give it a go using a flax egg or some chia.
Ooooh LOVE the idea of plopping a square into your bowl of oats with some syrup!
Did you guys actually eat all that zucchini bread already!?
I love the oatmeal combo, reminds me of your breakfast cornbread bakes (one of my absolute favorites!).
Mmm :) This makes me want cooler temps for chili and cornbread!
LOVE. Cornbread is one of my favorites. And I love that you baked it in that iron pan!
I am in looooooove with your new friend! Thank you for introducing us.
I love cornbread with chili! Sugar or not, spicy, salty, with kernels-I don't care, I love it anyway!
I learned something today (in my nutrition class) that made me think of you (because you are the only gluten-free person I "know"). People with gulten intolerances generally avoid oats (the universal health blogger's favorite food, it seems) because of cross-contamination with rye, wheat, etc. I am sure the package will indicate whether or it is "made in a factory that also produces..." Just thought I'd share :)
Oh heck yes. I'm all about the sweet (syrup laden) corn bread. I just made one from the Babycakes cookbook that used Bob's GF flour - and honestly, yours looks better. That crumbly texture is right up my ally.
This looks utterly fantastic. Can't wait to give it a try. I have never decided on a cornbread recipe I love, but would be all happy if this is *it*! Especially since we are in soup weather now...nothing goes with a bowl of soup or chili or stew like a big slab of cornbread.
Nice work! XO
OMG that sounds fantastic! Maybe I'll try to create a vegan version!
Yum! Can't wait to veganize. I love everything that involves my cast iron skillet!
Hmm..this makes me crave cornbread. I used to be a strictly savory cornbread fan, but lately I love it a little sweetened. Bit of honey on top never fails either :)
Ah, Cornbread... We meet again. I too have had issues with this wonderful baked fiend. I think it has more to do with the cornmeal than anything. Rumor has it if you cook it like polenta (with the liquid for the cornbread itself), it results in soft and dense deliciousness.
Also, applesauce could help a ton for the desired crumb texture. :)
I think he is crazy for this, but my husband doesn't like cornbread. Crazy! I can't get enough... Love the stuff. Yours looks so good :)
I'm pretty sure you can sub all corn flour, instead of the cornmeal, if it's the gritty texture you don't like.
Hoping to come up with a vegan version in the next few days!
Hope you like it Jenn!
Yes, definitely true about the contamination of oats. Luckily, regular oats haven't bothered me yet, but you can find certified gluten free oats and other oat products. :)
Almost!! There is about an equivalent of just 1 loaf left in the freezer...mmm
Whoa. Definitely not!! You have to give it a go! :)
Mmmm, I do like cornbread muffins too!
I knew someone would fess up! :)
Chickens where you work?? Ahhh...a dream!
I hadn't used mine in FORever because I let it get a little rusty. Finally read how to get rid of it, and I've been using it every single day. It's awesome for cooking eggs in!
Thanks Judy!
Ooooh, saltines with soup or chili is always a good combo. LOVE them. :)
I've never had it but was just thinking that would be a fabulous combo! Will have to give it a go.