Cornbread is a staple comfort food with deep roots in Southern and Native American cuisine. Traditionally made with a combination of cornmeal and flour, cornbread has a moist, crumbly texture and a slightly sweet, savory flavor. However, if you’re avoiding all-purpose flour—whether due to dietary restrictions, gluten intolerance, or personal preference—you can still enjoy delicious cornbread. This flourless version uses only cornmeal and other simple pantry ingredients to create a naturally gluten-free, rustic loaf that’s perfect alongside chili, soups, barbecue, or even as a snack with butter and honey.
Why Skip the Flour?
Leaving out the flour doesn’t just make this recipe gluten-free—it also results in a heartier, more textured bread with a richer corn flavor. Flour softens and lightens traditional cornbread, but going flourless highlights the wholesome goodness of cornmeal. It’s ideal for anyone seeking a more authentic, old-fashioned cornbread experience.
Ingredients
- 2 cups medium or finely ground yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar (optional, adjust to taste)
- 2 eggs
- 1 3/4 cups buttermilk (or milk with 1 tablespoon vinegar or lemon juice)
- 1/4 cup melted butter or oil (plus more for greasing the pan)
Optional Add-Ins
- 1/2 cup shredded cheddar cheese
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1 small diced jalapeño for heat
- Fresh herbs like thyme or chives for flavor
Instructions
1. Preheat and Prepare
Preheat your oven to 400°F (200°C). Grease a 9-inch cast iron skillet, baking dish, or muffin tin with butter or oil and place it in the oven to preheat. Heating the pan before adding the batter helps create a crisp, golden crust.
2. Mix Dry Ingredients
In a large bowl, combine the cornmeal, baking powder, baking soda, salt, and sugar. Mix well to evenly distribute the leavening agents.
3. Combine Wet Ingredients
In a separate bowl, beat the eggs and mix in the buttermilk and melted butter or oil. If you’re using regular milk with vinegar or lemon juice as a buttermilk substitute, let it sit for 5-10 minutes to curdle before using.
4. Mix the Batter
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable. If you’re adding cheese, corn, jalapeños, or herbs, fold them in at this stage.
5. Bake
Carefully remove the hot skillet or pan from the oven and pour in the batter, smoothing the top. Return it to the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve
Allow the cornbread to cool for at least 10 minutes before slicing. This helps it set and makes for cleaner cuts. Serve warm with butter, honey, or your favorite soup or stew.
Tips for the Best Flourless Cornbread
- Don’t overmix: Stir the batter just until combined to avoid a dense texture.
- Use medium-grind cornmeal: It adds a pleasant texture and a more robust flavor than fine cornmeal.
- Adjust sweetness: If you like a more savory bread, omit the sugar entirely. For a sweeter cornbread, increase the sugar to 3-4 tablespoons.
Final Thoughts
Making homemade cornbread without flour is easy, wholesome, and just as satisfying as the traditional version. With its golden crust and moist crumb, this flourless cornbread brings out the pure flavor of corn and makes a perfect addition to any meal. Try this recipe and enjoy a gluten-free twist on a classic favorite!
