Cornbread
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Gramma’s Cornbread

Cornbread is one of those things which varies a lot depending on who makes it. My Gramma (that’s how she spelled it) passed down this recipe and it has been my favorite of all the ones I have tried. It is easy to make gluten, dairy, and sugar free. 

Gramma’s Cornbread:
1 c Flour (1/2 c oat flour, 1/4 c millet, 1/4 c cassava flour, 2 tsp psyllium)
1 c Cornmeal
1/4 c Sugar (I do honey)
4 tsp Baking powder
3/4 tsp Salt
2 Eggs
1 c Milk
1/4 c Oil (Olive or avocado)
(Optional) 2 scoops protein powder

About the ingredients 

If you’re unfamiliar with cassava flour, it is very similar to tapioca starch (the same plant root). If you don’t have cassava but do have tapioca, use that.

The psyllium is included to help the gluten free cornbread not crumble so bad, and retain some moisture. If using wheat flour just skip the psyllium. For the milk, use regular or a non-dairy milk (see almond or cashew) (but not coconut – the flavors don’t go together in my opinion). I do olive or avocado for the oil but use another if you prefer. I like adding a couple scoops of protein powder but that is optional.

Directions

Simply add all the ingredients to your mixing bowl and stir. Use a spoon, fork, or an electric mixer. 

Your batter will be pretty runny, that’s ok. Pour it in a greased 8-9 inch square pan. Bake 25-30 minutes at 400, until it looks done or a toothpick inserted in the middle comes out clean. 

Enjoy it best while warm. We often cut it and drizzle it with honey (and butter/margarine if it’ll spread without crumbling to bits). If served with a soup, feel free to put it directly in your bowl, breaking off pieces with your spoon as you eat.

Gramma’s Cornbread

Print Recipe
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes

Ingredients

  • 1/2 c. Oat flour
  • 1/4 c. Millet flour
  • 1/4 c. Cassava flour
  • 2 tsp Psyllium ground/powdered
  • 1 c. Cornmeal
  • 1/4 c. Honey or sweetener of choice
  • 4 tsp Baking powder
  • 3/4 tsp Salt
  • 2 Eggs
  • 1 c. Milk
  • 2 scoops Protein powder optional

Instructions

  • Simply add all the ingredients to your mixing bowl and stir. Use a spoon, fork, or an electric mixer.
  • Your batter will be pretty runny, that’s ok. Pour it in a greased 8-9 inch square pan. Bake 25-30 minutes at 400, until it looks done or a toothpick inserted in the middle comes out clean. 
  • Enjoy it best while warm. We often cut it and drizzle it with honey (and butter/margarine if it’ll spread without crumbling to bits). If served with a soup, feel free to put it directly in your bowl, breaking off pieces with your spoon as you eat.

Notes

About the ingredients:
  • If you’re unfamiliar with cassava flour, it is very similar to tapioca starch (the same plant root). If you don’t have cassava but do have tapioca, use that.
  • The psyllium is included to help the gluten free cornbread not crumble so bad, and retain some moisture.
  • If using wheat flour do 1 cup, and skip the psyllium and gluten free flours.
  • For the milk, use regular or a non-dairy milk (see almond or cashew) (but not coconut – the flavors don’t go together in my opinion).
  • I do olive or avocado for the oil but use another if you prefer. 
  • I like adding a couple scoops of protein powder but that is optional.
Servings: 9

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