As I’ve stated in the past, I shy away from grains (with the exception of oats and quinoa) because when you live a gluten-free life style it’s really easy to over do it on corn and rice. However, I am totally okay with the occasional gluten-free treat. Some nights just call for soup and corn bread! I love taking a bite and it transporting me back to my grandmother’s round kitchen table. She always made her cornbread in tins that were shaped like corn. I am pretty sure they were made with a mix and dipped in cane sugar, but my memory is that they’d melt in my mouth and I loved them. This corn bread is just as good but about as clean of ingredients as you can get! It’s also super frugal and you don’t have to have any special gluten-free flour blends!
I adapted this recipe if you want to check it out!
No Flour Cornbread. Gluten-free and Refined Sugar Free
- 2 cups of yellow corn meal
- 2 eggs
- 2 cups of milk + 1 teaspoon of lemon juice or 2 cups of buttermilk
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/4 cup of naturally refined coconut oil (make sure it's the kind that says it has a neutral flavor).
- 1/2 teaspoon of kosher salt
- 1 tablespoon of honey
- Butter for greasing your pan
- Preheat your oven to 425 and grease a pie pan or cast iron skillet. If you use a cast iron skillet place it (greased) in the oven as it preheats.
- Add lemon juice to your milk and mix the remaining ingredients until it isn't lumpy.
- Cook for 15 minutes.
- Serve with butter and a yummy soup.