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    Home » Gluten Free » Cornbread Without Flour

    Published: Dec 28, 2020 by Zerrin & Yusuf

    Cornbread Without Flour

    Jump to Recipe

    This cornbread recipe without flour will replace all those that came before. It has the most beautiful golden color, the richest buttery, and crumbly texture, and a simply divine flavor that can only be achieved over years of perfecting ratios and technique.

    Hot water cornbread baked in a round pan, sliced on a wooden board and a knife on the side.

    Corn flour cornbread is a great bread to pair comforting soups like Turkish lentil soup, roasted garlic tomato soup or an easy cabbage soup during winter.

    This is a crumbly bread that is perfect on soups. It is so yummy when you spread a little butter on it when it is still warm. This is definitely NOT a kind of sandwich bread, but makes an amazing companion for soups.   

    This homemade cornbread recipe is very easy to make and most of the time goes into the baking part. You can even make this cornbread in advance and freeze it for later use. It's easy, affordable, and delicious; what more could you want?

    Today, we will be discussing all things cornbread, from what it is, ingredients used, some substitutes, and how to actually make it.

    Jump to:
    • What Is No Flour Cornbread?
    • About The Ingredients
    • What Is Cornmeal?
    • How To Make It
    • What Can I Substitute For Butter?
    • Other Bread Recipes
    • Recommended
    • 📖 Recipe

    What Is No Flour Cornbread?

    This old fashioned cornbread is made with cornmeal, butter for richness, some seasoning, and boiling hot water. The combination of these ingredients, their ratios and the production method used gives the final product a very crumbly and buttery texture.

    This cornbread is not soft or fluffy, but rather very dense and almost heavy, therefore it is best served with soups like tomato rice soup, carrot tomato soup or Jerusalem artichoke soup and with accompaniments like homemade yogurt.

    Ingredients for homemade cornbread on a grey background.

    About The Ingredients

    Cornmeal: The most important ingredient for this old fashioned no flour cornbread is cornmeal, also known as maize flour. It is a gluten free flour with a crumbly texture. Please read more about it below.

    Butter: We add butter to this cornmeal bread for three reasons; the first being it adds richness and flavor. The second is that it helps bind the other ingredients together, and the third is that it helps add that beautiful sunshine golden color.

    Hot water: The last ingredient for this old fashioned cornbread is the water. This is a cornbread recipe with cornmeal only, meaning it needs to be hydrated thoroughly before the baking starts. Using boiling hot water helps speed up this process and softens the otherwise hard cornmeal granules before they are baked to prevent an uncooked, unpleasant bread.

    What Is Cornmeal?

    Cornmeal, corn flour, and cornstarch are often confused with each other, when in fact they differ quite a bit, mostly in function and use.

    Cornmeal is also known as maize flour. It is yellow and has a coarse, almost sand-like consistency whereas cornflour or cornstarch looks like powdered sugar both in texture and color. Cornmeal is a crucial ingredient for this cornbread with water and cannot be substituted easily.

    When mixed with water, the granules hydrate and help for a batter that eventually helps give a crumbly and buttery texture.

    Corn flour and cornstarch are often the same product, they just go by different names. We learnt that what we know as cornstarch in Turkey is called corn flour in the UK. These are made from corn as well but ground into an extremely fine, powder-like consistency. This form of processed corn is much better suited as a thickening agent and won’t be able to function as flours in breads do. 

    When they’re mixed with water, they will form a paste and won’t be suitable for bread baking.

    What we know as corn flour is sold under the name cornmeal in most of the European grocery stores.

    Corn flour and cornstarch should never be used as a substitute for this cornmeal bread. You can however use polenta. Polenta is a form of cornmeal, but its texture is even coarser, perfect for making the polenta dish, hence the name. You can substitute these in equal parts.

     Read more >> Cornmeal vs Polenta.

    Another substitute a lot of people make is a combination of all-purpose flour and cornmeal. The softer all-purpose flour helps you make a softer bread, however, personally, this cornbread’s texture is part of what makes it unique and appealing.

    A woman's hand is pouring oil into a large bowl with cornmeal on a grey background.
    A woman's hand pouring hot water into a cornbread batter in a glass mixing bowl on a grey background.
    A woman's hand pouring cornbread batter into a round pan.

    How To Make It

    Is there anything better than freshly baked cornbread? Even more so when it only takes a few minutes to assemble before being baked. You’ll be in awe of its deep golden brown color, irresistible taste, and perfect texture!

    • First, prepare your equipment. Preheat your oven to 400˚F/200˚C. Once your oven has been heated, preheat a 9-inch square or round baking pan until needed.
    • Second, mix your ingredients. Combine the cornmeal, softened butter, salt, olive oil, and baking powder in a large mixing bowl. Mix using a spatula until all the ingredients have been evenly distributed.
    • Third, add the hot water. Make sure you have boiling hot water and add it to the cornmeal mixture. Use a whisk to incorporate the water until you have a smooth, runny, and thin batter, very similar to crepe batter. If your batter is too thick and like normal bread dough, add more water until you achieve the correct consistency.
    • Prepare the heated baking pan. Once the pan has heated, brush it with melted butter or olive oil that will help prevent the batter from sticking. Pour the batter into the pan and bake for 40 minutes on the middle shelf.
    • Cool and serve. Cornbread can be served hot or cold, either way, it needs to rest for a minute or two.

    What Can I Substitute For Butter?

    Your best alternative for butter in this recipe would have to be clotted cream. This thick cream has a very similar consistency to that of softened butter and you can substitute them in equal parts.

    Another substitute that will do in a pinch is either crème Fraiche or buttermilk. Crème Fraiche would be the better between these two as its consistency is similar, whereas buttermilk is much runnier.

    When using buttermilk as a substitute for softened butter, you need to start with half the amount and add more until the required consistency is achieved. The buttermilk will make the batter runnier; that is why you should start with less.

    A stack of slices of cornbread made with hot water and wooden boards on the back.

    Other Bread Recipes

    • Easy Soda Bread
    • No Yeast Bread
    • Turkish Pepper Bread

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    📖 Recipe

    A round Turkish cornbread made without flour, baked to a golden brown and sliced into eight wedges on a wooden board.
    4.86 from 7 votes

    Cornbread Without Flour

    By Zerrin & Yusuf
    A wonderful smelling crumbly cornbread that goes perfect with soups!
    Yields: 8 slices
    Prevent your screen from going dark
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    PREP 10 minutes mins
    COOK 40 minutes mins
    TOTAL 50 minutes mins

    INGREDIENTS
      

    • 500 g cornmeal
    • 150 g butter softened at room temperature
    • 1 teaspoon salt
    • ¼ cup olive oil
    • 2 teaspoons baking powder
    • 650 ml water boiling hot

    INSTRUCTIONS
     

    • Preheat the oven at 400F/200C and heat the pan (9-inch square or round) you will use in the oven.
    • In a mixing bowl, mix together corn flour, softened butter, salt, olive oil and baking powder with a spatula.
    • Pour boiling water in it and mix with a hand whisk. 
    • The mixture should be runny and thin compared to normal bread dough. Like a crepe mixture.
    • If the consistency is not runny enough, you can add a little more water.
    • Brush the heated pan with melted butter or olive oil and pour the dough mixture into it.
    • Bake on the middle shelf of the oven for 40 minutes.

    NUTRITION

    Calories: 435kcalCarbohydrates: 46gProtein: 6gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 40mgSodium: 524mgPotassium: 206mgFiber: 6gSugar: 1gVitamin A: 469IUCalcium: 70mgIron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    ADDITIONAL INFO

    Course Bread
    Cuisine Turkish
    Tried this recipe? Leave a comment below!
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      4.86 from 7 votes

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      Recipe Rating




    1. Confused says

      November 11, 2020 at 5:28 pm

      I made this last night and I think the recipe is missing some kind of oil or binding agent. I followed the directions perfectly but what came out of the oven was inedible dusty dry corn flour. Could the ingredient list be missing something?

      Reply
    2. mirela says

      May 01, 2011 at 5:07 pm

      I'm Romanian so we eat a lot of cornbread(mamaliga,as it's called here),it's one of my favorite dishes,tho many consider it way to simple.We usually make it softer,because we use more water.Some make it so soft,that you need a spoon to consume it.We usually eat it with sour cream and cheese.I would recommend the next recipe: boil some eggs and mix them with grated cheese(i prefer cow cheese),butter and sour cream in a bowl.Then pour the cornbread(make it softer) on top of this mixture.It's easy to make and delicious.Some make small holes in the cornbread and crack some eggs in them,then put the bowl(heat resistant) in the oven until the eggs on top are well done.
      It's also great with stews and other meat dishes.

      Reply
    3. Spice Sherpa says

      February 09, 2011 at 12:18 am

      Even though I love spices I can enjoy my food in purist form. I'd like to try this cornbread. It looks simple, delicious and authentic. Gotta love that.

      Reply
      • Zerrin says

        February 10, 2011 at 12:40 am

        This is the simplest cornbread, but I think the best one to accompany yogurt or soup. But I think spices or additional flavors would be great in it when you consider cornbread as a snack.

        Reply
    4. A Canadian Foodie says

      February 08, 2011 at 12:48 am

      I have a friend from Romania on the Black Sea and they make the same bread called Mamaliga...sp? It is or porridge consistency, then left to set. Often it is layered with cheese, or just left plain and fried. In the Balkans it is called Proya (again - spelling - proja...) but there is flour in some regions there. Both places serve it with yogurt or fresh thick cream. Of course, this is so similar to Italy's version. I would LOVE to get my hands on the corn flour from the Black Sea. I believe what they say!
      🙂
      Valerie
      And you had me craving this so much - I stopped amid the response and mixed up a bowl that is now setting.
      YUM!
      🙂
      valerie

      Reply
    5. Summer Rose says

      February 07, 2011 at 1:09 pm

      Ha ha , i now see a cornbread that shines like the sun!
      Looks real good on ur lovely blog!

      Reply
    6. Breville BJE200XL says

      February 07, 2011 at 8:29 am

      This cornbread looks amazing!!....I haven't tasted one before, don't know why?....But I would definitely like to try this! 😀

      Reply
      • Zerrin says

        February 07, 2011 at 1:10 pm

        You will get addicted if you try once!

        Reply
    7. Anna Johnston says

      February 07, 2011 at 7:18 am

      The colour in the corn bread is amazing, and thanks for sharing about corn flour in the Black Sea Region, I love it when I learn stuff like this.

      Reply
      • Zerrin says

        February 07, 2011 at 1:09 pm

        Mom says she tried to make this bread with the cornmeal she bought from market and the result was not as shiny. People in Black Sea Region are definitely so lucky! And I am lucky too to have that nice student bringing that special cornmeal to me.

        Reply
    8. Cakewalker says

      February 07, 2011 at 6:02 am

      Hi Zerrin! It's so nice to stop by for a visit... The cornbread is deliciously golden for it caught my eye immediately. Terrific as a standalone or paired with a bazillion things - a wonderful dish indeed.

      Reply
      • Zerrin says

        February 07, 2011 at 1:06 pm

        Yes, I agree it's yummy even on its own, but most people might find it dry, so a cup of Turkish tea might also make a good pair for them.

        Reply
    9. The Mom Chef says

      February 06, 2011 at 11:28 pm

      Amazingly, there is a grain mill that uses water very close to me so I will have to visit it and see if they grind corn. Maybe it will end up similar (?). Thank you for sharing more of your country as well as this beautiful corn bread.

      Reply
      • Zerrin says

        February 07, 2011 at 12:59 pm

        Wow! If there is a water mill nearby, go ask him! If they don't grind corn there, you might at least cause them to think about it.

        Reply
    10. torviewtoronto says

      February 06, 2011 at 10:28 pm

      delicious looking cornbread

      Reply
    11. Daily Spud says

      February 06, 2011 at 9:30 pm

      Oh Zerrin, I don't think I've ever had a cornbread "as shining as the sun" (though I'd love to, of course!) We don't really have a tradition of cornbread in Ireland, so it's not something I make often - if I find some high quality cornmeal, I'll have to give this a go.

      Reply
      • Zerrin says

        February 07, 2011 at 12:57 pm

        If there is an Asian or Middle East market in your place, you might find high quality cornmeal. And I'm sure you will find a great way to combine it with potatoes.

        Reply
    12. Hester Casey - Alchemy says

      February 06, 2011 at 4:03 pm

      Ireland isn't famous for its cornbread. I make an american version with all sorts of additions but I love your simple unadulterated version too.

      Reply
      • Zerrin says

        February 06, 2011 at 6:21 pm

        It's so easy and tasty. You will love it when you try!

        Reply
    13. Zeinab says

      February 06, 2011 at 2:31 pm

      delicious delicious..... what a nice cornbread?
      really it's a great recipe. I like it very much.

      Reply
    14. megi says

      February 06, 2011 at 1:37 pm

      Zerrin, your cornbread looks amazin. Most cornbread recipes I have seen or tried so far has fat, sugar and some sort of other flavoring such as cheese, jalapenos or onions. I would love to try the real thing.

      Reply
      • Zerrin says

        February 06, 2011 at 6:24 pm

        This one is traditionally the basic cornbread, but I'm sure it tastes great with other flavorings too.

        Reply
    15. Corina says

      February 06, 2011 at 12:17 pm

      I've never had cornbread before so it really is something I should try.

      Reply
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    Zerrin & Yusuf

    Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

    More about us→

    POPULAR RECIPES

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