This traditional cornbread is made without flour, isn't sweet and has a crumbly texture. You can change the adaptable recipe to suit your cornbread preference. For a variation, substitute 1/2 teaspoon baking soda for the baking powder and use buttermilk instead of milk. If you're looking for a more muffinlike texture, substitute flour for half the cornmeal.

Real Cornbread

canola oil

cornmeal

baking powder

salt

egg,

milk buttermilk

Preheat oven to 450 degrees F. Place oil in a 9-inch cast-iron skillet or similar-size glass baking dish and transfer to the preheating oven.


Mix cornmeal, baking powder and salt in a medium bowl. Add egg and milk (or


buttermilk); stir until just combined. Remove the pan from the oven and swirl the oil to coat the bottom and a little way up the sides. Very carefully pour the excess hot oil into the cornmeal mixture; stir until just combined. Pour the batter into the hot pan.


Bake until the bread is firm in the middle and lightly golden, about 20 minutes. Let cool for 5 minutes before slicing. Serve warm.


Thanks for the tasty gluten-free cornbread recipe! Good recipes are hard to find!

For best results always make cornbread in a seasoned cast iron skillet but one can use a seasoned black metal pan for square or rectangle bread. This recipe is pretty good but I usually use 2 tablespoons of oil and 1 tablespoon of mayonnaise. (Not salad dressing.) Do not mix the wet ingredients into the meal until after heating the skillet with the oil in the oven. Make a hole in the center of the dry meal and pour in the oil. Sprinkle some dry cornmeal (taken from the sides before the oil is stirred in) to make your bread crust more crunchy. Add other wet ingredients and stir just until mixed pour into skillet and bake. Remove bread to a serving dish immediately to prevent sweating. SSCollins

The Real McCoy My family hails out of Louisiana and this is exactly how we do it down there. Really can't screw this up unless you burn it. I use a full teaspoon of salt and a tablespoon of baking powder as it helps fluff it out a little better. Certainly want to use whole buttermilk if you can get it. And for a real treat you use bacon grease on the skillet and in the mix. Pros: The Best Cornbread Cons: Eight servings is never enough.....

The people who rated this cornbread recipe low probably was raised eating sweet cornbread. I grew up eating this kind of cornbread.

Quick and easy! I rarely bake and was craving some corn bread so I found this to be the most straight forward recipe. I did it in a cast-iron skillet and it was easy! My oven cooks a little hot so I will probably bake it for less than 20 minutes next time. I was very happy with the result but I feel like either adding a pinch of butter and sugar would make it a little better even though I am not one for sweet foods. I used coconut oil instead of canola oil and that added a very light flavouring. The texture was perfect. Pros: Very simple fast and tastes good. Cons: Needs just a pinch of sweetness

This cornbread is GREAT! The texture is spot on what cornbread should be. Not cake-y; more dense & crumbly. I will say that it would be great to experiment w/ different flavors (like adding in some onion peppers etc). I am going to make this again & again & I plan on serving this at Thanksgiving. Very quick to make as well!

Needed something... I tried this recipe for a few reasons...needed it done quick was healthier and easy to adjust. I did use the buttermilk and substituted 1 cup flour for 1 cup cornmeal as mentioned in the recipe notes. Loved the texture! Only took 15 mins to bake but was missing something. Maybe needed some brown sugar in recipe or possibly something savory like peppers and onions. I will try again with new addition. Pros: good basic recipe easy to prepare Cons: was missing something?

Cornbread Looked and finally found it! Old fashion cornbread as it should be! Pros: Great

I made mine with corn flour instead of meal because that’s all I could find and you could frost that sucker and serve it as a gluten free birthday cake.
 With cornmeal, which is far more traditional you get that crumbly texture you’re probably used to.
Wether you make it with corn meal, flour, or a mixture this recipe is a hit and something I make weekly, at least.

real cornbread

Total: 30 minutes

Author : Sarah Fritschner

Ingredients

Instructions

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