This delicious old fashioned No Flour Cornbread is gluten-free and uses only cornmeal. Use as a side with soups, stews and salads.
How to Make No Flour Cornbread Recipe
If you’ve ever wondered if you can eat cornbread on a gluten free diet, you can! This recipe for No Flour Cornbread recipe is made with no flour at all—gluten or gluten-free.
It’s simple and easy to make and delicious as a side with meat dishes and with your favorite soups and stews.
And, you can make it sweet or savory, too.
This recipe uses pantry-ready items and can be made in 30 minutes or less. It’s basically a “dump” recipe, meaning that all of the ingredients are placed in a bowl.
And, then you dump it right into a prepared 8×8 inch baking pan that has been pre-greased with nonstick spray.
Bake the cornbread until golden brown.
Allow to cool for five minutes before slicing and serving.
I like to top my No Flour Cornbread with butter and honey, but it’s also delicious as is. Enjoy!
Love this recipe? Here are a few more of my favorite quick bread recipes, sweet and savory, that you can make and bake today!
No Flour Cornbread Recipe
Ingredients
- 2 cups yellow cornmeal
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1 large egg
- 1/4 cup butter salted or unsalted, melted and cooled
- 1 1/2 cups sour cream
- 4 tbsp honey
Instructions
- Preheat your oven to 375 degrees F.
- Pre-grease 8×8 inch baking pan.
- In a large bowl, add all of the ingredients in the order listed and stir well.
- Pour cornbread batter into prepared baking pan and place in the oven.
- Bake for approximately 25-30 minutes, or until the cornbread is golden brown, or a toothpick placed in center of the cornbread comes out clean.
- Allow to cool for 5 minutes before slicing and serving.
- Top with butter and honey, optional. Enjoy!
Does the 4TB honey go in the batter or is that part of the optional topping? Thanks!
Hello Paula: Yes, as it states in the recipe instructions, the four tablespoons of honey is part of the batter ingredients, so you will need to include it when you make this recipe. If you would like to drizzle honey on a slice of this cornbread–go ahead. It’s a delicious inclusion. Be well!–DLM
So easy and delicious. Also did variation adding blueberries rolled in some gluten free flour. Great dessert!
Hello Lorraine! I’m so glad you liked this recipe. You can’t go wrong with adding blueberries! Be well!–DLM
Love this cornbread – can’t stop eating it! I did a few things different, to use what I had on hand. First, I used a little over 1 cup of Bob’s Red Mill organic whole grain corn meal, which is pretty smooth, like a flour. I added the remainders of my course ground corn meal to fill the second cup (and about two teaspoons of oat flour). I believe the course ground meal made a big difference. I would not like it as well if I had used 2 cups of the smoother corn meal.
I used a mashed avocado half in place of the butter. I often replace fats with mashed avocado when baking quick breads and I’ve never been disappointed.
Lastly, I used whole milk plain yogurt instead of sour cream. I make this substitution in any recipe that calls for sour cream.
Results, fantastic. Can’t wait to try adding chiles or jalapenos next time. Thank you for the great recipe!
Hello Cornbread Lover! I’m glad you liked this recipe and that you added your own tweaks to make this recipe your own! Be well!–DLM