Your family has been eating store-bought cornbread for years and you want to try something different that is better for the environment. But without a trip to the grocery store, it will be difficult finding your own recipe because everyone’s recipes are different.
You have no idea what ingredients can replace cornmeal in this quick bread recipe so stay tuned as we go through step by step instructions on how to make homemade Cornbread Without Cornmeal!
Yellow corn is used to make cornmeal. Yellow corn is ground up to make cornmeal, which gives it its proper consistency and flavor.
Some cornmeal will have a slightly different consistency than others. You can buy very coarse cornmeal, but some cornmeal has a fine texture.
The grinding techniques used determine the consistency of the cornmeal. Cornmeal ground with stone mills will be coarser, whereas cornmeal ground with steel rollers will be finer.
Depending on whether you prefer fine or coarse cornmeal in your cornbread, you may need to look for fine or coarse cornmeal. Some people prefer one over the other so much that they won’t eat cornbread made with the wrong one.
Cornbread is commonly made with both coarse and fine cornmeal. When making cornbread with cornmeal, you can choose which you prefer, but this article will teach you about alternatives to cornmeal that are worth considering.
There are many different ingredients that can replace cornmeal in this recipe. You should be able to find most of them at your local grocery store. If not, we have also provided you with a list of substitutes below the article!
Can you make cornbread without cornmeal?
Yes! You can make cornbread without cornmeal. Replace the cornmeal with a can of corn grit or cornflour and you’re good to go. Cornmeal is often used in cornbread, which can be a difficult dish to replicate without the right ingredients. Cornmeal makes up for this issue by being similar to and substituting for corn flour or polenta.
These substitutes will not produce an exact replica of what would have happened had it been made with regular cornmeal, but will still provide you with satisfying results that are convincing enough on their own merit!
Corn flour and polenta are both good substitutes for cornmeal. When it comes to your favorite recipe, you can still make a satisfying and convincing version of this classic American dish without going through all the trouble to find some cornmeal.
How to make cornbread without cornmeal
- 2 eggs
- ½ cup milk
- ½ cup honey
- 8 tbsp butter melted
- 2 cup flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 15 oz can of corn
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine the flour, sugar, salt, and baking powder.
- In a blender, combine the sour cream, buttermilk, butter, corn, and eggs until smooth. The main liquid in this recipe is buttermilk.
- The sour flavor gives the cornbread a distinct flavor that we seek in comfort food. Don’t worry if you don’t have any buttermilk on hand right now. To thin it out, simply combine plain yogurt and water. It’s an excellent substitute.
- Gradually incorporate the mixture into the dry ingredients. You can whisk with a fork rather than a blender. It is very simple to obtain the tender structure by using a fork.
- Using a light cooking spray, coat an 8-inch square baking pan. Using parchment paper to line the pan.
- Pour in all of the batters and spread it evenly.
- Bake for about 30 minutes, or until the golden color appears, and insert a toothpick into the center of the bread to see if only the moist crumbs remain attached.
- All done! you can serve.
Best Substitutes For Cornmeal you should Try
Those looking for ingredients that can be used in place of cornmeal should consider the following.
As previously stated, dried corn is used to make polenta. As a result, dry polenta can be substituted for cornmeal. Simply use the same amount of polenta as you would cornmeal. However, the outcome may differ slightly.
The cornmeal used for the cornbread has a medium grind, as does the polenta. Still, there isn’t much of a difference.
As a replacement for cornmeal, fresh corn is probably the best option. How do I know this? It’s because I’ve tried both polenta and fresh corn methods. In terms of flavor and texture, fresh corn performed better. Once baked, the bread is bright yellow, moist, and fluffy, and it tastes great with butter or a dollop of sour cream.
Even canned corn was put to the test. The liquid content of canned corn differs from that of fresh corn. The best solution is fresh corn cut straight from the cob, but if you can’t find any or only have canned corn, you can use it. Make sure to thoroughly drain it and remove all excess liquid.
After fresh corn, frozen corn is the next best thing. It has not been soaked in the canning liquid, unlike canned corn. Make sure it’s completely thawed before you use it. Place it in the fridge overnight and, just in case, place it in a colander for 30 minutes before using. You can also pat dry the corn instead of using a colander.
Now that you know which ingredients can be used to substitute cornmeal, it’s your choice to decide which one you’d like to use. There are other ingredients that can be used to replace cornmeal in other recipes, but they won’t work as well when making cornbread.
When you make cornbread, you’re trying to get the right amount of corn flavor as well as the right consistency. If you don’t have those ingredients, you’ll end up with bread that doesn’t look like cornbread at all.
Other ingredients will help you achieve the desired consistency but will lack the necessary corn flavor. For example, instead of cornmeal, you could try ground oats or even breadcrumbs.
These may help you make bread with the proper consistency, but the corn flavor will be completely absent. It wouldn’t be cornbread unless it had both the flavor and the consistency of cornbread.
If you want the best results, stick to corn products. Corn grits will work very well to help you make cornbread and should be the first thing you try.
Corn flour will suffice, and some people use polenta because it is commonly used as a cornmeal substitute. In this case, cornflour is preferable because it is a true corn-based product.
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