The Best Flourless Cornbread Recipe: No Flour!
This flourless cornbread recipe is light, fluffy, and goes perfectly with soups, chili, and casseroles. Made with no flour, this easy recipe mixes together in no time.
Servings: 9 pieces
Calories: 345kcal
Ingredients
- 320 grams cornmeal about 2 cups
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups vegan sour cream
- 2 large eggs
- ¼ 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.
