Crispy Outside, Soft Inside! Savory Cornbread (No Flour)
Flour-Free! Crispy Exterior, Moist Interior! How to Make Delicious Cornbread
This is a special cornbread recipe I developed for those who are avoiding gluten. Enjoy the perfect texture—crispy on the outside, tender on the inside—and the rich, corn-forward flavor, all made easily at home.
Main Ingredients- 1 cup (approx. 100g) Corn Flour
- 2 Eggs
- 25g Butter (room temperature or melted)
- 25g Sugar
- 3g Baking Powder (approx. 1 tsp)
Cooking Instructions
Step 1
In a bowl, whisk together 1 egg, 25g of butter (softened at room temperature or slightly melted), 25g of sugar, and 3g of baking powder until smooth. If your butter has lumps, you can gently melt it over a double boiler.
Step 2
Add 1 cup (approx. 100g) of corn flour to the mixture.
Step 3
Using a spatula or your hands, gently combine the corn flour into the batter, being careful not to let it fly everywhere. Mix just until no dry flour is visible; avoid overmixing. If the dough seems too stiff, you can add a splash of milk.
Step 4
Add the remaining 1 egg to the batter and mix until well incorporated. Whisk the egg thoroughly before adding it to the dough.
Step 5
Once all ingredients are evenly combined and you have a smooth batter, prepare to wrap it for chilling.
Step 6
Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to 1 hour. This resting period helps the dough firm up, making it easier to handle, and improves the bread’s final texture.
Step 7
Once chilled, cut the dough into your desired portions (e.g., 4×4 cm squares). Place them onto a baking sheet lined with parchment paper or into baking molds. Firmly press extra sugar (prepared separately) onto the tops of each piece. This sugar coating will caramelize during baking, creating a delightful crispiness.
Step 8
Bake in a preheated oven at 170°C (340°F) for about 20 minutes, or until the tops are golden brown and the bread is cooked through. Baking times may vary depending on your oven.