Gluten free cornbread without eggs
Egg free, gluten free, nut free, xanthan gum free *Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy.
Equipment
- 8 Inch (20cm) cake tin in a square or round shape
Ingredients
Dry ingredients:
- 250 g corn meal or polenta (see notes)
- 50 g tapioca flour
- 5g (1 teaspoon)* baking powder
- 3.5g (1/2 teaspoon)* baking soda
- 5g (1 teaspoon)* fine salt (I used table salt) (use 2.5g or 1/2 teaspoon if your creamed corn is quite salty or if you prefer things less salty)
Wet ingredients:
- 350 g canned creamed corn/sweet corn (not regular canned corn kernels or fresh corn and not homemade creamed corn, which is not the same thing)
- 150 g plain thick Greek yoghurt (see notes)
- 25g (1 tablespoon)* honey
- 75-100 g butter, melted (salted or unsalted)
- 10ml (2 teaspoons)* lemon juice or neutral vinegar (white vinegar or apple cider vinegar)
To finish:
- 60ml (1/4 cup)* milk, as necessary (see notes)
Instructions
- Preheat the oven to 200C/400F. Grease and line an 8 inch cake tin - square or round.
- Whisk the dry ingredients together in a large mixing bowl.
- Whisk the wet ingredients (not the milk) together in a medium mixing bowl. Make sure all the honey is mixed in as opposed to sitting in a clump.
- Whisk the wet ingredients into the dry ingredients thoroughly, ensuring everything is evenly distributed.
- Assess your batter: it should look roughly the consistency of a muffin batter, although more silty. It could look a bit like a split butter cake mixture. You should be able to whisk it quite easily without encountering resistance or dry spots. The consistency should be very airy and bubbly but not dry or stiff. The centre of the bowl might have slightly more resistance as you whisk than the outer edges.
- If your mixture is drier than that described above, add some or all of the milk. If not, decant the mixture into your pre-prepared tin. With the right consistency, your mixture should need a spatula to smooth it out in the baking tin, but it should not be super dry.
- I like to use moistened hands to press down the top of the cornbread to create an even surface. It will still crack a bit in the oven, but this just helps give it a neater appearance.
- Place your cornbread in the oven and bake for 25-30 minutes or until golden brown and firm to the touch. Remove it from the oven and allow to cool before touching it. This is important as the cornbread doesn't have eggs and is therefore quite fragile before it cools.
- Leftovers keep well for a number of days in an airtight container in the fridge. They can also be frozen and defrosted.
Notes
- See the notes in the body of the post on using different types of corn meal - polenta, corn flour (not corn starch) etc.
- I have not tested a substitute for tapioca flour. It is a very important ingredient as it replaces binding and a bit of elasticity that is missing without the eggs.
- Greek yoghurt is thicker than 'Greek style' yoghurt. I recommend using Greek yoghurt here so it doesn't contribute too much liquid. I like Jalna lactose free Greek yoghurt. It is pot set so it is super thick.
- Canned creamed corn is different to canned corn. Regular canned corn will not work here. Canned creamed corn is different to homemade creamed corn - it should contain just corn, sugar, water and maybe a bit of salt.
- If your creamed corn is quite salty, you might need to add less salt than the recipe specifies.
- I am working on a gluten free vegan cornbread which will be suitable for those who need to avoid dairy. Stay tuned.
Tried this recipe?Let us know how it was!