Are you getting bored at home? Up for a new challenge? Then making beef
And to tell you, this cornmeal-less cornbread tasted quite excellent, which was not my expectation at all. Let me share the cornbread recipe without cornmeal with you guys.
Cornmeal is grounded from dried corn. It ground to coarse and fine consistencies. Cornmeal, by the side, a base for polenta and grits. These use very coarsely grounded dried corn.
And talking about cornbread, it is a comfort food for me. It is something that you can eat with almost everything. Let’s say, fried chicken, beef with Cajun, you name it. Today I am going to save you if you ever run out of cornmeal while having a good intention to make my comfort food. I am the savior here.
Table of Contents
Cornbread from Scratch Without Cornmeal:
My special cornbread is full of flavors. It is delicious and nutritious as well because you shouldn’t have to choose. It is also moist and tender, I must tell you. I will be using sweet in-season corn and blend it up with cream to bring out the corny flavor, and yes, we are still talking about using no cornmeal.
Let’s get know about cornbread substitute a little bit. From my end, I use fresh corns most of the time. The fresh grains give a better result in terms of both texture and flavor.
And if you can add some butter or sour cream while serving, you are in my comfort zone. You can also use polenta. The endgame will be a bit different as it is a medium grind. There is also Semolina and grounded Flaxseed. Holding my chit chat here. Now, let’s jump in how to make cornbread without cornmeal.
Ingredients:
- 2 cups of all-purpose flour
- 1 cup of fresh corn
- 1 tbsp of baking powder
- 3 tbsp of sugar
- 1/2 cup of sour cream
- 1 cup of buttermilk
- 2 eggs
- ¼ cup unsalted butter
- 1 tsp of kosher salt
Methods of Preparing Step by Step:
Step 1:
Preheating the
Step 2:
Taking a large bowl and whisking the flour, sugar, salt, and baking powder all at once.
Step 3:
Now to combine the sour cream, buttermilk, butter, corn, and eggs in a blender until the smooth texture. The buttermilk here is the main liquid.
The sour taste gives the cornbread a specific flavor that we want as a comfort food. Now don’t worry if you don’t have the buttermilk at the moment. Simply mix plain yogurt and water to thin it. It’s a great substitute.
Step 4:
I am adding the mixture into the dry ingredients little by little. I will be using a fork over a blender to whisk. By using a fork, it is really easy to get the tender structure.
Step 5:
Getting a light cooking spray to spray over an 8-inch square baking pan. Lining it with a piece of parchment paper. Now, pour all the batter and spread it evenly.
Step 6:
Bake in the preheated
Done? Yes. Smell? Terrific. Let’s get it off and cooled down before serving.
Vegan Cornbread Recipe:
Don’t leave yet. I have more tales to tell. Now, this one, my friend, is a little bit special. I tried to use no grains at all. Crazy, right? Turned out I found something exciting, delicious, so tender, and a healthy recipe. Don’t worry, it’s really easy to make as well.
I used chickpea flour as my key ingredient with a bit of pumpkin. Both combined to create a remarkable cornbread. In my opinion, the chickpea flour has the earthy taste that infuses with the sweetness of the pumpkin. Let’s jump into this homemade cornbread without cornmeal in vegan style recipe.
Ingredients we Need:
- 2 cups of chickpea flour
- 1/2 cup of pumpkin puree
- 1/4 cup of olive oil
- 1 tsp of ground cumin
- 1 tbsp of baking powder
- 1 tbsp of maple syrup
- 1 cup of non-dairy milk
- 1 tsp of kosher salt
Methods of Preparing Step by Step:
Step 1:
Preheating the
Step 2:
Taking a large bowl and whisking the chickpea flour, salt, and baking powder all at once. The chickpea flour here plays the role of all-purpose flour, cornmeal, and eggs altogether.
Step 3:
Now to combine the non-dairy milk, pumpkin puree, and maple syrup in a blender until the smooth texture appears. Pumpkin puree here contributes to the bright color, moist, and tender texture of the cornbread. You can use any kind of sweetener instead of maple syrup in an equal amount.
Step 4:
I am adding the mixture into the dry ingredients little by little. I will be using a fork over a blender to whisk.
Step 5:
Getting a light cooking spray to spray over an 8-inch square baking pan. Lining it with a piece of parchment paper. Now, pour all the batter and spread it evenly.
Step 6:
Bake in the preheated
After removing from
Conclusion:
Now, folks, that is your 300 calories worth of a vegan and non-vegan cornbread. Do try them both, as they both are quite challenging.
Anyways, my written recipes are completely clear, so hope, you don’t find any problem preparing. Let us know about your experiences. As always, Bon Appetit! Till next time.
