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! ;-)

ANYWAY.

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

Ingredients

  • 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 tablespoon salt (I didn’t add any because I was just going to be drowning the cornbread in my chili)

How-To

  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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18 comments

  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!

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