Cornbread Without Cornmeal

Cornbread with cornmeal? Could it be possible? Yes, it’s possible.

Are you aware of the days of dreary and dullness when you need something warm and delicious? Cornbread is the ideal comfort food for those times.

Cornbread is a must include as a dish served with chilies (beef or simply bean) alongside fried chicken or along with a good Cajun steak.

What do you do if you aren’t able to find cornmeal? There are plenty of ways to make cornmeal bread with cornmeal.

The first step is to need to understand the definition of cornmeal. The cornmeal is essentially ground and dried corn.

Cornmeal, in terms of consistency, is fine or coarsely ground. It also serves as a basis for polenta. Medium-grind corn is employed for it, as well as Grits – which are made from very coarsely ground corn that has been dried.

How To Make Cornbread With Cornmeal

Preheat the oven to 350F. Line the bottom of a loaf pan that measures 9 inches with baking parchment and oil the edges.

Step 1: Gather your materials.

Step 2: In a food processor, mix egg and buttermilk. Blend until the mixture is smooth.

Step 3: Add corn with softened butter and sour cream, and blend until the mixture is smooth.

Step 4: In a bowl, mix together your dry and wet components. Pour in the liquid mixture and mix until you’ve got a dough that is smooth.

Step 6: Transfer the dough to the prepared loaf pan, then bake at 350 degrees for approximately 30 minutes.

Step 7: Cool on a wire rack, then slice before serving.

Cornbread Without Cornmeal

This cornbread recipe is simple and uses the freshest corn instead of cornmeal, and the result is delicious.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup of fresh Corn (or container or frozen)
  • 1/2 tbsp baking flour
  • 1/4 cup sour cream
  • 1 cup buttermilk
  • 1 large egg
  • 1 cup butter softened
  • 3 Tbsp sugar

Instructions

Preheat oven until 350F. Line the bottom of a loaf pan 9 inches with baking parchment and coat the pan’s sides with grease.

In a food processor, blend buttermilk and egg. Blend until the mixture is smooth.

Incorporate corn with softened butter and sour cream, and blend until the mixture is smooth.

A bowl is used to mix all the dry ingredients.

Incorporate the liquid mixture, and mix until you get an even dough.

Put the dough into the loaf tin that has been prepared to bake it for about 30 mins.

Then cool it on the wire rack. Then cut into slices before serving.

Best Cornmeal Substitutes

Now that you’ve figured out what cornmeal is let’s dive into the most effective substitutes:

  • Polenta As previously mentioned dried corn is utilized to make polenta. Thus, polenta in dried form can be used instead of cornmeal. Use exactly the amount of polenta you would with cornmeal. The result could differ slightly. The cornmeal used to make the cornbread is a medium grind however, the polenta is moderately ground. However, there isn’t that much distinction.
  • Corn Fresh The fresh corn that can be used as a substitute for cornmeal is likely the most suitable option. What do I know? It’s because I’ve experimented with both methods – fresh corn and polenta. The fresh corn produced a superior result in terms of texture and flavor. When the bread is baked, it is bright yellow, soft and airy, and delicious even it is served alongside butter or a spoonful of Sour cream.
  • Corn Canned In A Can even the corn in the can was part of the test. The main difference between canned and fresh corn lies in the amount of liquid. Fresh corn taken straight off the cob would be the ideal alternative, but if can’t find one or possess a can of corn, you can make use of it. Be sure to take it out of the can thoroughly and remove any extra liquid.
  • The Frozen CornThe fresh corn frozen is most desirable thing, following fresh corn. In contrast to canned corn, it hasn’t been stored in the liquid used for canning. Be sure to defrost it properly before use. Place it in the fridge overnight , and in case you need to put it in a colander 30 minutes prior to any use. It is also possible to skip the colander altogether and just dry corn.

Others Cornbread Ingredients

As cornbread is a staple in Southern food, it’s very natural to prepare the cornbread along with other Southern food items.

It is possible to add chili powder, fresh jalapenos, or even pickled. Jalapenos can be chopped, or blended into the corn. They will provide a spicy kick.

The cornbread I prepared uses buttermilk as the primary liquid. It has a slight acidic, sour taste. That is what gives cornbread its distinctive flavor.

If you don’t have buttermilk on hand, you could create your own. Making a mixture of regular yogurt with water (to make it thinner) is another excellent idea, or you can make half-and-half.

A tip: it is possible to make buttermilk at home by mixing 1 cup of milk that is full-fat together with 1 teaspoon freshly squeezed lemon juice or distilled white vinegar. It should be left to sit over 5-10 mins.

The cornbread can also be made by adding bacon, chives or even a bit of cheddar.

Other Applications For Cornbread Batter

Why is that? This batter is ideal for making Cornbread Muffins.

Simply line the muffin with 12 holes with liners made of paper, and then add the batter. Fill each liner about 3/4 of the way. The muffins are baked for 20 to 22 minutes or until a toothpick is clean.

It’s an amazing and unique method to serve cornbread. It’s also useful for those who want to keep their cornbread in the freezer and store it for different uses. You just need to defrost the muffins and warm them in an oven or a microwave.

Cornbread Serve Suggestions

As I said, cornbread tastes wonderfully with chili. It also can be enjoyed warm, topped with butter or sour cream.

The cornbread is great with veggies, greens, and pork; also, it’s great with honey for dessert.

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