Cornmeal-less Cornbread

Sometimes you just run low.

That kind of reminds me of a kids song that I grew up with:

Do your ears hang low? Do they wabble to and fro? Can you tie ’em in a knot? Can you tie ’em in a bow? Can you throw them over your shoulders like a continental soldier? Do your ears hang low?

Name that show! 😉


Like I was saying. You sometimes run low on ingredients.

Since my husband and I share a car, I have to be super-planner when it comes to groceries. No last minute trips to the grocery for me!

So, I was cooking vegetarian slow cooker chili and it NEEDED corn bread. It’s just a match made in heaven. But, I didn’t have any corn meal!?!? Ahhh!

I kept thinking, is it even POSSIBLE to make corn bread without cornmeal? I had never heard of such! To my pleasant surprise, this cornmeal-less cornbread tasted quite excellent!

So, next time you don’t have any cornmeal, make this cornmeal-less cornbread…why don’t cha?!?

Cornmeal-less Cornbread

adapted from New Mind Snack


  • 1 (15 ounce can) no salt added corn
  • 1/2 cup skim milk
  • 2 eggs
  • 1/4 cup unsalted butter, melted
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 1/2 cups unbleached all-purpose flour
  • 1 teaspoon salt (I didn’t add any because I was just going to be drowning the cornbread in my chili)


  1. Preheat the oven to 400°F.
  2. Spray an 8″ x 8″ non stick pan with canola oil. Set aside.
  3. In a bowl, combine the corn, milk, eggs, butter, and sugar. Beat until combined.
  4. Add in the baking powder and stir until combined.
  5. Add in the flour. Stir until combined.
  6. Bake for about 25 minutes, until the top is golden brown and a cake tester comes out clean.
  7. Cut and serve with your favorite soup or chili!

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  1. this looks absolutely delicious! despite living in the south for 12 years, i have never made cornbread from scratch, cornmeal-less or otherwise. how crazy is that?! yours looks like it turned out absolutely delicious + it’s reminding me that i need to try making cornbread ASAP!

  2. Thank you for your cornmeal-less cornbread recipe. I made it last night and it was very delicious. I used only 1 egg (added a little reserved canned corn liquid instead). I loved the texture which was lighter than cornmeal cornbread. It went very well with my Turkey chili.

  3. Thank you! You may be my life saver. I started making corn bread just now and realized I only had corn starch not cornmeal. However, I do have corn and I will try this.

    1. I just finished dinner and this cornbread was delicious. I had to use a 12 oz can of corn and had already poured 2/3 C sugar in my initial batch but followed all other guidelines and it was yummy! I loved the way the kernels popped in your mouth when you took a bite of bread. YUM! Thanks!

  4. Wow, these look good! I was thinking about trying these out myself and uploading the results onto my blog (with your permission, of course), but I might make it into a muffin instead. Also, did you find that the recipe came out really sweet or more on the savory side? Thank you!

      1. this is my first time making cornbread and not having any cornmeal was a quandary until I found your recipe.
        I too made mine in cupcake form (with wholewheat flour and ground flax, I also ‘chopped’ the canned corn in the blender) and the smell of them baking is intoxicating!
        Can not wait to try them

  5. YUM!!! Thank you for this super easy, super quick, and super fluffy recipe! It’s one of the few things i haven’t burnt in the oven lately!:) Really appreciate the share, so thanks again!

  6. It’s a great recipe but too salty. Should honestly cut it down to a teaspoon or half a teaspoon. Also, I reccomend lightly brushing the top with honey to get the traditional sweet top cornbread.

    1. Thank you for your feedback! I didn’t add any salt to mine and it was delicious (as noted in the recipe), so I could see why 1 tablespoon would be too much. I’ll modify the recipe to reflect that. Thank you! And what a wonderful idea with the honey! Sweet and delicious!

  7. OMG I MADE THESE AND THEY ARE DELICOUS… After I put the baking powder in I left for 2 minutes to get the flour and the milk baking powder corn mixture was bubbling and thicker and fluffier! I was so suprised, after I made the batter I saw it was really smooth (with the corn) and came out of the bowl like cake box mix! And after it baked it was sweet and fluffy and delicious TIP: don’t over mix the batter it will get hard and chewy do least amount of strokes as possible, that goes for all cakes, breads, and doughs too!!

    1. Yay! 😀 I’m so happy to hear that! Totally my go-to recipe when I don’t have cornmeal. Thank you for the great tip, too!

    1. I typically cut slices from my 8×8 pan into 9 slices, so I would say it’s enough for that many people. 🙂 Happy Baking!

  8. Thank you. I’m in Cambodia and I can’t get cornmeal. Been craving cornbread for months. You’ve just made my year.

  9. HI Caroline, I was wondering could your corn-less cornbread be made without eggs also and would there have to be an alternate to the eggs? Thanks

    1. Hi Shellie,

      Unfortunately, I haven’t had a lot of experience with eggless baking. If you eliminated the eggs, I bet they would be better cooking them like biscuits, cutting the cold unmelted butter into the flour and then rolling them out into biscuits. Good luck with everything!

      Happy Baking,

  10. This is one of the best recipes I have ever tried! I substituted water for milk because I didn’t have any, and I added chopped jalapenos for the flavor, and only used half a can of corn so that I would have enough corn for another batch in a day or two. The second time that I made it, I also added roasted peppers to it so that I could use them up. I bought the kind in a glass jar. I cooked both batches in a cast iron skillet which made the crust crispy like I like it. The inside was so soft and moist. Even the dogs loved it, what little bit I chose to share with them. LOL! I will use this recipe now instead of having plain cornbread any day. Thank you for sharing!

  11. Love this recipe. I didn’t have any all purpose flour so I used self rising flour and left out the baking powder. Next time I will use the salt. I didn’t this time and it was delicious but next time I think l will try half of the suggested amount of salt just to see what it tastes like. I am saving this recipe.

  12. I just baked this tonight and thumbs up. It is absolutely delicious. I never stock cornmeal or buttermilk which is how I found this recipe. Great texture. I used 2% milk (I hate skim), salted butter which eliminates need for salt, and added about 1 tbl of vinegar to milk (let rest at least 5 min). And are you ready for this? I used frozen corn, just thawed it out first. I never have canned corn, and it’s the frozen corn that gives that fresh taste. Thank you very much!!!!!!!

    1. I’m so happy to hear that and what a great idea to use frozen corn! Love it!!! Thank you so much for letting me know!

  13. I am trying to folloe the recipe but the baking powder doesnt combine with the first other ingredients, it becomes lump. Pls help

    1. Yikes, I’ve never heard of that sort of thing happen! Has it expired? I’m not sure what would have happened.

  14. Baked this cornbread with fresh corn for breakfast, it was absolutely delicious! We ate it before I could even take a picture. Will bake one again. Tomorrow. Tnx for sharing.

  15. Just made this and it turned out great! Nice and fluffy! I’m vegan and was able to easily veganize this recipe by replacing the eggs with flax eggs, and milk with water. Currently eating it with homemade vegan chili by OhSheGlows. So good!

    1. Yay! That’s so wonderful to hear. One of my sisters just started eating vegan and I’m going to have to make this for her! 🙂

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