Cornbread Without Cornmeal

Cornbread without cornmeal? Is it even possible? Oh yes, it is.

Do you know those dull days when you need something comforting and tasty? Cornbread is the perfect comfort food for those days.

Cornbread is something you must have as a side dish with chilies (beef or just bean), with fried chicken, or with some good Cajun steak. 

But what if you find yourself without cornmeal? Luckily, there are many ways you can make cornmeal bread without cornmeal. 

First of all, you need to know what cornmeal is. The cornmeal is simply dried and ground corn.

Cornmeal, in terms of consistency, can be finely and coarse ground. Cornmeal is also a base for polenta medium-grind corn is used for it, and grits – which use very coarsely ground dried corn. 

Best Substitutes For Cornmeal

Now that you know what the cornmeal is, let’s dive into the best substitutions:

• Polenta – As mentioned, dried corn is used for making polenta. So, polenta in dry form can be used instead of the cornmeal. Just use the same amount of polenta as you would use your cornmeal. Still, the result may be slightly different. The cornmeal used for the cornbread is a medium-grind, while the polenta is a medium grind. Still, not a much a difference.
• Fresh corn – now the fresh corn as a substitution for the cornmeal is probably the best option. How do I know? It is because I have tested both methods – polenta and fresh corn. The fresh corn gave a better result in terms of flavor and texture. Once baked the bread is sunny yellow, moist and fluffy, and quite appealing even if served with butter or a dollop of sour cream. 
• Canned corn – even the can corn was on the test. The difference between can and fresh corn is in the liquid content. The fresh corn cut straight from the cob is the best solution, but if you cannot find one or just have a canned corn, you can use it. Make sure you drain it thoroughly and remove all that excess liquid.
• Frozen corn – the frozen corn is the next best thing right after the fresh corn. Unlike the canned corn, it has not been soaked in the canning liquid. Make sure to thaw it properly before use. Leave it in a fridge overnight and just in case pop in a colander for 30 minutes before any use. You can also skip the colander and pat dry the corn. 

Other Cornbread Ingredients

As the cornbread is a staple of Southern cuisine, it is quite logical to make the corn with some other Southern staples.

You can add in some chili powder or fresh or even pickled jalapenos. The jalapenos can be chopped or blended with the corn itself. It will give a nice spicy kick. 

The cornbread I made use buttermilk as the main liquid. The buttermilk has a slightly sour acidic taste and that is what gives a cornbread some of its specific taste.

If you do not have buttermilk, you can make your own. Using a mix of plain yogurt and water (to thin it) is another great idea, or just go with-half-and-half. 

Pro tip: you can make your own buttermilk by combining 1 cup of full-fat milk with 1 tablespoon freshly squeezed lemon juice or distilled white vinegar. Let it stand for 5-10 minutes. 

The cornbread can be also made with an addition of bacon, chives, or a little cheddar. 

Other Uses For Cornbread Batter

Hey, why not? This batter is perfect to be used for cornbread muffins.

Just line the 12-hole muffin with paper liners and pour in the batter. Fill each the liner up to ¾ full. Bake the muffins for 20-22 minutes or until an inserted toothpick comes out clean.

This is a great and interesting way to serve cornbread. It is also handy if you want to freeze your cornbread and store it for some other use. Just thaw the muffins and reheat in an oven or a microwave. 

Cornbread Serving Suggestions

As mentioned the cornbread pairs amazing with chili, but it also can be served warm with a dot of butter or sour cream.

The cornbread pairs great with greens, veggies, pork, and as a sweet treat, it is great with honey. 

How To Make Cornbread Without Cornmeal

Preheat oven to 350F. Line a bottom of a 9-inch loaf pan with baking paper and grease the sides. 

Step 1: Gather your ingredients.

Step 2: In a food blender, combine buttermilk and egg. Blend until smooth.

Step 3: Add corn, softened butter, and sour cream and blend until smooth. 

Step 4: In a bowl, whisk together the dry ingredients. Pour in the liquid mixture and stir until you have a smooth dough.

Step 6: Transfer the dough into the prepared loaf tin and bake for 30 minutes.

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

Up Next: Cornbread Without Buttermilk