Imagine sinking your teeth into a perfectly golden, moist cornbread that defies traditional recipes - without using a single grain of cornmeal! This revolutionary "No Cornmeal Corn Bread" is about to transform your baking game, delivering all the rich, comforting flavors you crave with an unexpected twist that will leave your family and friends absolutely stunned. Get ready to revolutionize your bread basket with this incredibly simple yet extraordinary recipe that proves sometimes breaking the rules leads to delicious innovation.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup corn flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 eggs
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 1 cup of all-purpose flour, 1 cup of corn flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are well mixed and free of lumps.
- In a separate bowl, whisk together 1 cup of milk, 1/4 cup of vegetable oil, and 2 eggs until the mixture is smooth and well 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; it's okay if there are a few lumps.
- Grease an 8-inch square baking dish or a similar-sized oven-safe skillet with a little vegetable oil or cooking spray to prevent sticking.
- Pour the batter into the prepared baking dish, spreading it evenly with the spatula.
- Place the baking dish 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.
- Cut the cornbread into squares and serve warm. It pairs wonderfully with butter, honey, or your favorite savory dishes.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the batter - a few lumps are actually desirable for tender cornbread.
- For extra richness, consider substituting half the vegetable oil with melted butter.
- Test doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
- Let the cornbread rest for 5 minutes after baking to help it set and become easier to slice.
- For a crispy bottom, preheat your baking dish in the oven before adding the batter.
- Store leftover cornbread in an airtight container and reheat briefly in the oven to restore its fresh-baked texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 7g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 45mg
