Easy Flourless Cornbread Recipe Card

5 from 2 votes

Easy Flourless Cornbread Recipe Card

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Prep Time10

Cook Time20

Total Time30

Course: Appetizer, bread, Side Dish, Snack

Cuisine: American

Diet: Gluten Free, Low Lactose, Low Salt

Servings: pieces

Calories: 242kcal

Author: Heidi

Ingredients

320 grams cornmeal about 2 cups
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups vegan sour cream 1 16-oz container
2 large eggs
1/4 cup shortening melted

Instructions

Preheat the oven to 400F.
In a large bowl, mix the cornmeal, baking powder, baking soda, and salt.
To the large bowl, add the sour cream, eggs, and shortening.
Mix the batter well, until completely combined, about 15-20 seconds.
Prepare a 9" baking pan by buttering it well with vegan butter. Place in the oven to heat the pan while the oven preheats.
Pour the batter into the hot pan and bake immediately for 20 minutes or until a toothpick inserted into the middle comes out clean.
Remove from the oven, slice, and serve warm.

Notes

Make sure the ingredients are at room temperature.
This batter does not need a rest time. Pour it into the prepared pan and bake right away.
Melted butter or vegan butter can be used, but the shortening is highly recommended.
Cool the cornbread in the pan for 5 minutes, then remove it from the pan and serve.
This cornbread can be stored at room temperature for up to 2 days - reheat individual pieces in the microwave for 30 seconds.
For longer storage, freeze individual slices of cornbread in an airtight container. Defrost each piece in the microwave for 30 seconds to 1 minute. Serve immediately.

Nutrition