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No Cornmeal Cornbread With Fresh Sweet Corn. Yes, you can make cornbread without cornmeal!
Why wait? It’s time to elevate your cornbread game! Grab this recipe and start baking this delightful treat today. Share this deliciousness with your family and friends at your next gathering or simply indulge in it as a scrumptious snack. Try No Cornmeal Cornbread with Fresh Sweet Corn now and experience the taste sensation that everyone’s talking about!
No Cornmeal Cornbread With Fresh Sweet Corn
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings depending on size 1x
- Category: Bread Recipes
- Method: Easy
- Cuisine: Native American
Description
Are you tired of the same old cornbread recipe? Craving something new and exciting? Look no further! Our No Cornmeal Cornbread with Fresh Sweet Corn is the answer you’ve been waiting for.
This mouth-watering cornbread is packed with the natural sweetness of fresh sweet corn and a soft, moist texture that will leave you craving for more.
Ingredients
- 2 Ears of Corn/Mielies (cut off the cob) or 1 1/2 Cup Frozen Corn or 1 Can Whole Corn Kernels
- 150g Butter (melted)
- 1/2 cup Erythritol/ Sugar
- 1/2 Teaspoon Salt
- 2 cups Self Raising Flour
- 1 1/2 cups Milk
Instructions
- Blend the corn (I prefer some texture)
- Mix the butter, sugar, and salt together and add to the corn.
- Sift in flour then pour in the milk and stir well.
- Pour into a greased baking pan and bake at 180C / 350F for 25-30 minutes until golden.
- Test doneness with a skewer which when inserted should come out clean. Enjoy!!
- Enjoy!!
Notes
Prepared, tried, and tested Rochelle Lazarus Govender from SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1 slice
- Calories: 194
- Sugar: 3.1 g
- Sodium: 363.2 mg
- Fat: 10.7 g
- Carbohydrates: 29.4 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 27.5 mg
What happens if you have to have a slice of cornbread but you find yourself without cornmeal?
Luckily, there are many ways you can make cornmeal bread without cornmeal. This easy cornbread recipe uses fresh corn instead of cornmeal, and the results are super delicious. It is slightly sweet (due to the fresh corn) but very moist and incredibly delicious made with fresh corn on the cob.
The top it off this specific recipe uses Erythritol which does not cause side effects and tastes almost exactly like sugar — without the calories.
Super easy recipe. A house favorite!
Hi Lizette. So glad to hear its a favorite and that you guys enjoy it. Thanks so much for letting us know.
You’re welcome, Esme, and thanks for sharing it at the TFT party. I’ll be featuring it at the party tomorrow. Congrats! 🙂 I’m hoping to make it very soon.
Hi Pam, Thank you so much for this, I truly appreciate your kindness in asking me to share it and now featuring it tomorrow. In fact, I just concocted my very own cornbread today for a light lunch. Also, no cornmeal, with lots of other goodies added. I did not use this recipe as a base, but just winged it, and it turned out pretty well, and hubby approved it, so that’s a win in my books. I hopefully will receive your notifications now, as I have clicked to be notified. Thanks again and please remember to participate in my linkup Monday to Saturday. My hope would be that we can have some of your followers and participants come and share their posts at #Senisal as well. Thanks again and I look forward to continuing to participate in your linkup.
Hi Esme,
Here is the url: https://www.anartfulmom.com/2021/05/thursday-favorite-things-tft-490.html?m=1
Thank you. I would be happy to leave a rating and review when I make the cornbread!
Thank you so much, done and thanks for your willingness to do a rating and review
This is wonderful! I’ve never made cornbread without cornmeal, and I’m excited to try it. I would love for you to share this with us at the Thursday Favorite Things ink party (open through Saturday.)
Hi Pam. Thank you so much for your kind note. I am more than happy to share this link with you. Please will you be so kind as to give this recipe a rating and review once you made it as this will be a huge help on the recipe for others? Thank you in advance