A picture of nine cupcake formed cornbread. — This is a plain cornbread that is the base upon which I add ingredients to meet the needs of my guests or the meal I am planning to serve. I will add more pepper, cheese, corn, bacon, cream of corn, honey, and any number of things to up the flavor and make it fit the meal. Although you can serve this as is, I recommend you add your special touch so it tastes appropriate to your style of cooking. Photo by PattyCooks.

Diet
[x] Flexitarian + Omnivore
[x] Vegetarian
[x] Pescatarian
[O] Vegan
[x] Gluten Free
[O] Weight Maint
[O] Keto
[O] Mediterranean Diet
[O] Lectin Avoidance: corn, milk, egg
[O] Oxalate Avoidance: cornmeal
[x] Purine Avoidance
[x] Allergies: EGG, MILK

Cornbread (Plain)

A plain, gluten free cornbread base.

5 from 1 vote

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Course: Lunch

Cuisine: American

Keyword: Basic cornbread, cornbread, gluten free cornbread

Servings:

Calories: 170kcal

Author: Patty

Equipment

2 bowls (1 for eggs, 1 for mixing ingredients)
Whisk
Rubber spatula
Cupcake pan and silicon inserts
Cooling rack

Ingredients

1 minced + deseeded jalapeño or serrano pepper
1-1/2 C grated extra sharp cheddar cheese
1/4 second olive oil spray
1/2 C cornmeal
1.5 C cornflour
1 T baking powder
1/4 C organic granulated sugar
1 t kosher salt + pepper
1/3 C olive oil
2 medium whisked eggs
1-1/4 C buttermilk

Instructions

First, set oven to 375F. Put silicone cupcake holders in a cupcake tin and spray oil.
Dice jalapeno pepper removing the membrane and seeds from the inside, and set aside. Grate 1C cheese and set aside.
Using a whisk, mix dry ingredients in a bowl: cornmeal, cornflour, sugar, baking powder, salt and pepper.
In another bowl whisk eggs and the other wet ingredients: oil, and buttermilk.
Make a well in the dry ingredients and add the wet ingredients. Using a fork, mix the wet and dry. Then add the diced pepper and grated cheese, folding them into the batter until it is all integrated. Do not work the batter much, you want it a bit clumpy.
Spoon the batter into the cupcake holders and place in oven for 40-45 minutes.
This cornbread does not rise so fill the cupcake holders to the brim. Check it at the 40 minute mark, you are looking for some browning on top to indicate it is done.

Notes

This is what I consider a minimal plain cornbread, it is not savory nor sweet, but has a great texture and heat. You need to decide what to do with it. Add sweeteners if you want it sweet. You can add portions of frozen sweet corn or some canned creamed corn to the batter for a more corn taste. Add more cheese if you want it cheesier. Add herbs or more peppers. The main thing is that I have provided a very basic recipe, you need to mix this to your taste.

Also most all of the recipes call for cornmeal and a wheat-based flour but I prefer to use corn flour so that it continues as a gluten free muffin.

Source:I reviewed Lil’ Luna recipe when I started so that I credit her with some of the ideas. However, it was my gluten free friend who caused to to check out how to do this without gluten.

Nutrition