Are you ready to elevate your cornbread game with a delightful twist? Introducing "Floyd Fluds Cornbread No Wheat" – a mouthwatering, gluten-free delight that will have your taste buds dancing! This American classic is not only easy to make but also perfect for any occasion, whether it's a cozy family dinner or a festive gathering. In just 35 minutes, you can whip up a batch of golden, fluffy cornbread that pairs beautifully with soups, stews, or even as a standalone treat. Trust us; once you try this recipe, it will become a staple in your kitchen!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 2 large eggs
- 2 cups milk
- 1/4 cup vegetable oil
Instructions
- Preheat your oven to 400°F (200°C). This ensures that the cornbread bakes evenly and rises properly.
- In a large mixing bowl, combine the dry ingredients: 2 cups of cornmeal, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/4 cup of sugar. Whisk them together until well blended to ensure even distribution of the baking powder and salt.
- In another bowl, crack the 2 large eggs and beat them lightly. Then, add 2 cups of milk and 1/4 cup of vegetable oil to the eggs. Whisk these wet ingredients together until they are fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Grease a 9-inch square baking pan or a similarly sized oven-safe dish with a bit of vegetable oil or cooking spray to prevent sticking.
- Pour the cornbread batter into the prepared baking pan, spreading it evenly with a spatula.
- Place the baking pan in the preheated oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cornbread from the oven and let it cool in the pan for about 5 minutes.
- After cooling, slice the cornbread into squares and serve warm. Enjoy your delicious, wheat-free cornbread!
Tips
- Use Fresh Ingredients: For the best flavor, make sure your baking powder is fresh. Old baking powder can lead to dense cornbread instead of the light, fluffy texture we all love.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can result in a tougher cornbread, so embrace those little lumps!
- Customize Your Cornbread: Feel free to add extras like shredded cheese, jalapeños, or even corn kernels for a fun twist on this classic recipe.
- Check for Doneness: Ovens can vary, so keep an eye on your cornbread during the last few minutes of baking. A toothpick inserted into the center should come out clean when it’s ready.
- Serve Warm: Cornbread is best enjoyed warm from the oven. Consider serving it with a dollop of butter or honey for an extra touch of sweetness.
- Storage Tips: If you have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze individual slices wrapped in plastic wrap.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 7g
Fat: 10g
Saturated Fat: g
Cholesterol: 55mg
