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.
For a lighter version of this recipe, substitute equal amount of Greek Yogurt in place of sour cream. You’ll still have the same great taste but less calories.
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!
I have a question – the exact ingredients make it dry – that turns it into more of a sponge – is that the Greek yogurt over sour cream or is that the 2 cups of corn meal – either way it’s not soft – is there a way to change that – I was disappointed I had used my last money for meal prep and had to stuff down corn rocks lol
Hello Reggie! I’m sorry you had difficulty with this recipe. It shouldn’t matter if you use Greek Yogurt or sour cream–both work very well. As for the rest of the ingredients, they are listed in the order to be added to the bowl, so I’m not sure what happened to make this recipe not turn out for you. Be well!–DLM
I love this recipe. I do substitute either Greek or Whole Milk Yogurt for the sour cream. Same ratio. Using the full amount of honey is best. The first time I made this recipe I put in less to cut sugar and it didn’t come out as well. I see another user substituted 1/2 an avocado for the butter. I can’t wait to try this! As a southerner, this recipe is legit! Enjoy!
Hello Gabrielle! I’m so glad you like this recipe! It’s one of my family favorites, too, that gets requested very often. And, yes, substituting with Greek Yogurt not only offers less calories but you still retain the same delicious flavor of traditional cornbread! Be well!–DLM
This was not good on its own. It was just okay with my pot of beans with ham hocks.
I’m from the south and have made a lot of cornbread. This is similar to cornbread used in stuffing. I eat cornmeal mush, cornmeal pancakes both without flour. I love the hearty taste of cornmeal so that’s not it! Something about this recipe is not right
Hello Sandra! I’m sorry that you felt that the recipe for No Flour Cornbread Recipe failed to taste the way you expected it should. I would say that this recipe is different from the southern versions I too have made in the past. Being that it is made without flour and along with a couple of other non-traditional ingredients, it may seem different to folks who’ve grown up with it from little on. For me as well as a host of other folks who look to gluten free alternative recipes, this seems to fit the bill for what I feel is as close to authentic cornbread as I could get it. I do hope you find a gluten free version that will compliment your recipe of beans with ham hocks–which by the way sounds amazing! Be well!–DLM
Hi! This recipe looks amazing! How can I double the recipe??
Hello Debi! Great question! There are two ways you can do this. First, you can change the number of servings x2 in the upper part of the recipe card. For example, this recipe says 12 servings, then change servings to 24. That will change the amounts in the ingredient list automatically. Or if you want, just double each ingredient, for example: 2 cups yellow cornmeal to 4 cups yellow cornmeal, etc. Hope that helps! Be well!–DLM
HI! Love this recipe! Is the serving size for the whole thing? Or just a square of it?
Hello Glutenfreequeen! The recipe card indicates 12 servings, so you would need to divide the cornbread into 12 equal squares and one of those squares equals one serving. Hope this helps. Be well!–DLM
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
Hello! Excited to try this ! What size pan for a double batch ?
Hello Marie! If you want to make a double batch, double all ingredients and use a 9×13 inch pan that has been greased per recipe instructions. Note: the baking time might be a bit longer, too. Be well!–DLM