I love cornbread, or rather, I love everything that contains cornmeal! But I don't have the habit of consuming it in my daily life.
I've tried delicious cornbread in some bakeries, but I've also tried some that I couldn't even eat, they were hard and tasteless.
I developed this cornmeal bread recipe responding to requests there from Instagram @receitasaudavelblog, and I can guarantee that it is the best cornmeal bread I have ever eaten!
HOW TO MAKE A TRADITIONAL CORNMEAL BREAD BUT GLUTEN FREE
There are many traditional recipes for simple cornmeal bread, but practically all of them call for wheat flour.
When I developed this recipe I searched for “traditional cornmeal bread” and to transform it into a gluten-free and lactose-free recipe I used my own methodology.
Many people feel lost when they decide to stop consuming wheat flour, or when they are diagnosed with the need to avoid gluten.
But everything can be easier with the right shortcut!
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And with my online course Mastering Gluten-Free Flours You won't have to suffer from mistakes and waste.
In this online course you will learn:
- How to replace wheat flour of traditional recipes,
- As each of the 23 flours absorb water,
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- As replace and combine flours without errors and lots of special tips and bonuses that will help you create your own gluten-free recipes.
It is a method that has already been tested and replicated by hundreds of students and with satisfaction greater than 99%.
If you are interested in learning more about gluten-free flours I invite you to check out my Online Course – Mastering Gluten-Free Flours:
HOW TO MAKE CORNBREAD
Making cornmeal bread from Minas Gerais is simpler than you think, you just need a basin and a fork.
- Mix the dry ingredients in a bowl;
- Add the wet ingredients;
- Mix with a fork and then with your hand to form the dough;
- Make balls and flatten them to give them the shape of traditional cornmeal bread;
- Bake;
- Wait for it to cool;
- Enjoy!
For this simple cornbread recipe you will need cheap ingredients and the end result is wonderful.
You will leave your afternoon coffee even tastier with this quick and easy cornmeal bread.
CORNMEAL BREAD WITHOUT WHEAT FLOUR
With the exclusion of wheat flour you always need to combine more than one gluten-free flour to give the cornmeal bread dough the correct consistency.
In this recipe I used organic cornmeal, it is not transgenic and for me the flavor is more pronounced of corn, but any cornmeal works.
Ideally, you should use very fine cornmeal; the finer it is, the better the final texture of the recipe.
In addition to the cornmeal you will need rice flour and also sweet cassava starch, with this combination the dough is very similar to traditional cornmeal bread.
HOW TO MAKE A VERY FLUFFY BREAD
This simple cornmeal bread recipe is soft when fresh out of the oven, crispy as soon as it cools, but then it becomes fluffy and airy.
This is not a dry cornbread recipe. which is difficult to swallow, it has a balanced flavor and is just the right amount of soft.
Minas Gerais cornmeal bread crumbles easily, but this is an intrinsic characteristic of the recipe.
If you are one of those who likes soak the cornbread in coffee, know that it will not dissolve in the coffee but rather absorb the liquid.
My husband tried it with espresso and loved it!
EASY AND FAST CORNMEAL BREAD
This simple cornmeal bread recipe is made with just a fork and your hands. few minutes.
After mixing the ingredients, just make balls, flatten them and bake for approximately 25 minutes.
Ideally, it should be golden brown on the bottom and if you want it to be even more golden on top, I found some recipes that brushed egg yolk on top.
But I personally don't think it's necessary to brush anything on the cornbread, it already has a great color and all flavors well balanced.
This recipe makes 12 units, but if you want to make smaller cornmeal bread you can, just make the balls smaller.
Remember that when the cornmeal bread from Minas Gerais is smaller it can bake faster, so keep an eye out!
DURABILITY AND STORAGE OF CORNBREAD
After the cornbread have cooled down completely you should keep them in a glass tightly closed out of the fridge.
Here at home it didn't last that long, but I believe it stays intact for up to a few years. 15 days.
The tip is to always check the physical characteristics of traditional cornmeal bread, There must be no mold, strange stains or sour smells.
Because it is a recipe naturally drier it takes longer to spoil.
But if by any chance you are unable to eat the cornmeal bread from Minas Gerais within a few days, my suggestion is that you store it in the freezer. refrigerator for up to 1 month.
EASY AND FAST CORNMEAL BREAD
- Total Time: 45 minutes
- Yield: 12 units 1x
Description
A quick and practical recipe for cornbread that melts in your mouth and is perfect for coffee time!
Ingredients
DRY INGREDIENTS
- 1 cup of fine cornmeal (135 grams)
- 1/2 cup rice flour (65 grams)
- 1/2 cup of sweet cassava starch (60 grams)
- 1/2 cup of demerara sugar (100 grams)
- 1/2 tablespoon of baking powder (7,5 grams)
- 1/4 teaspoon ground cinnamon (optional)
- 1 teaspoon fennel seeds (optional)
- 1 pinch of salt
WET INGREDIENTS
- 1 egg (50 grams)
- 1/4 cup melted coconut oil (60 ml)
- 1/4 cup of coconut milk (60 ml)
Instructions
- Preheat the oven at 180ºC, grease a pan 30 x 40 cm with a little oil and sprinkle some cornmeal.
- In a bowl add all the dry ingredients and mix well with a fork.
- Add the wet ingredients to the already mixed dry ingredients and stir with a fork.
- When it gets too heavy to move with the fork put your hand in the dough to get the point, the mass it should not be dry and you should be able to make balls with the dough.
- If the dough is too sticky wash your hands and test again, if necessary add more corn flour.
- Make 12 balls of approximately 1 tablespoon of pasta and place in the greased and floured pan, leaving a space of at least 3 cm.
- Bake in a preheated oven 180ºC for approximately 25 minutes.
- Leave cool on a rack or plate lined with absorbent paper and then store them in a glass tightly closed.
Notes
- I have not tested the recipe with a “flax egg”, but I have received feedback that it works very well. To make the flax egg, use 1 tablespoon of flaxseed flour with 3 tablespoons of water, let it sit for 10 minutes before using.
- If you don't want to use coconut milk or any other plant-based milk, my suggestion is that you use 2 tablespoons of water with 2 tablespoons of oil. If you only use water, the cornbread will be drier.
- You can use another vegetable oil of your choice or even butter.
- You can replace the demerara sugar with another sugar of your choice or even sweetener, but with sweetener the texture is slightly affected.
- You can add up to 1/4 cup of shredded coconut.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Handmade
- Cuisine: Brazilian
Nutrition
- Serving Size: 12 units
- Calories: 219
- Sugar: 8.4 grams
- Sodium: 1%
- Fat: 6.2 grams
- Saturated Fat: 4.9 grams
- Unsaturated Fat: 0.8 grams
- Trans Fat: 0%
- Carbohydrates: 13%
- Fiber: 1%
- Protein: 3%
- Cholesterol: 5%
IF YOU LIKE CORNMEAL BREAD YOU WILL LOVE THESE RECIPES WITH CORNMEAL
I hope you enjoyed this cornbread recipe and that it is a big hit in your home!
When you make cornmeal bread at home, tell me what you thought by leaving a comment below.
You can also take a picture and send it to me via Facebook or by Instagram on @receitasaudavelblog so we can talk about your creation!
Oh, and if you're not already subscribed to Love for Food Subscribe to YouTube and stay up to date with the latest news!
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60 Comments
I made cornmeal bread and it was simply wonderful! I loved it! Healthy and delicious. I make all the recipes on your channel and they turn out amazing, I trust you a lot. Thank you!
Thank you so much for trusting me and my recipes! I'm so glad the cornbread turned out perfect and you liked the result!
Kisses
Thank you! Your recipes are easy and delicious. Would it be possible to substitute rice flour for this Cornmeal Bread recipe?
Hi Celia, I'm glad you're enjoying the recipes!
You can replace the rice flour with sorghum or millet flour.
But whenever you make substitutions you should be prepared for small corrections to the dough.
Kisses
I made the cornbread and it was wonderful!!! I always wanted a recipe like this to replace the traditional one and now you made it, thank you very much. I just had to add a little more coconut milk and a little water, I always use coconut sugar, because I'm allergic to sugar cane, and I suspect that it makes the recipes drier.
Congratulations on your work.
Hi Sandra, I'm glad you tried the recipe and liked the cornbread! Coconut sugar really does sweeten the recipe less and makes it drier.
Thank you for coming back here and sharing your experience 😉
Kisses
Hi Susan, how are you? I would like to know how much butter I can use to replace the oil and coconut milk, and also if I can replace the rice flour with peanut or almond flour? I would like to thank you in advance for your kindness!
Hello Gerlaine, I already talked about replacing oil in recipes in this video, watch it: https://www.youtube.com/watch?v=eo8R7zqja9A&t=3s
It is not possible to replace rice flour with oilseed flour, they are completely different flours.
Kisses
Hello Chef Susan, is it possible to replace rice flour with cornstarch in this recipe? Big kiss, I love your material.
Hi Caroline, rice flour and cornstarch have different functions in the dough, so I don't recommend substituting them in any recipe. Kisses
Hi Susan, I made them and they were really great! Congratulations! Thank you for the excellent recipes!!!
Hi Susan, I made them and they were really great! Congratulations! Thank you for the excellent recipes!!!
Hi Aparecida, I'm glad you got the cornbreads perfect! I'm glad you liked the recipe, kisses
I'm glad you liked the recipe, I hope you make it again at home, kisses
Hello Susan,
I'm going to copy the cornbread recipe, when I make it I'll make another comment. Kisses.
I hope you like the recipe! Many people have already tried it and loved it, I hope you love it too 🙂
Kisses
Excellent recipe...I loved it...but it turned out crumbly, I followed the recipe...I just replaced the coconut milk with yam, could that be it? Or could it have been the time in the oven?
Yam and coconut milk are definitely very different ingredients. Yam does not have the same fat as coconut. If you bake it too much, it will become drier, but this recipe is naturally drier due to the intrinsic characteristics of the flours used in the dough.
Kisses
I also made cornmeal cookies and I was in love with the result. I used coconut sugar. Everyone in my house loved it!
????????
I love the recipes on this blog and they always turn out well!
Yay! I'm glad everyone liked the recipe and that you're getting every recipe you try right.
I hope you continue testing more and approving the results.
Kisses
I made cornmeal cookies and they were very fluffy and delicious. I didn't have sweet cassava starch and used cornstarch instead. Ummm, very tasty! Thank you for the recipe description, it helps a lot when measuring on the scale! Always grateful!!!??
Hi Lilian, the cornstarch really changes the texture of the cornbread a little, I'm glad you liked the recipe.
Thank you for rating the recipe with stars, they help more people try the recipe at home.
Kisses
I loved it, mine was delicious, I'm going to leave it in the oven for a little longer so it gets firmer. Congratulations.
I'm glad you loved the recipe!
kisses
Delicious!!!! Everyone loved the broinhas. Thanks!
I'm glad the recipe was a success!
Kisses
Is the yeast used chemical? Like “royal”?
That's right, chemical yeast
Hello Susan, I loved this recipe. The cornbread was delicious and a huge success. Congratulations on the recipes. Kisses
Thank you Ana!
I love your recipes, they are always a big hit here at home. I would like to know if I can replace the rice flour in this recipe with oat flour.
I do not recommend
Can I freeze the balls?
Dough before baking them? Thanks
Never tested
Very tasty, Susan! They were similar to the ones from the bakery, but much better. After all, it's a pleasure to do the whole process. I've already made bread and cakes, following your recipes, and they all turned out great!
I'm glad you're enjoying and taking advantage of the recipes!
Kisses
Wonderful! I loved it! Thank you so much, Susan! ❤️ Your recipes always work, thank you so much for sharing your knowledge so clearly.
Wonderful! I loved it! Thank you so much, Susan! ❤️ Your recipes always work, thank you so much for sharing your knowledge so clearly 🙂
I'm glad you liked the recipe, thanks for the compliment!
I'm glad I could help!
Hi, I made the cornmeal bread recipe, I added two tablespoons of peanuts, I would like it to be more moist, do you have any tips?
Bake for less time.
Recipes with cornmeal are naturally drier, this is a characteristic of the flour.
My friend, this cornbread is delicious!!!!!
I'm glad you loved the recipe!
Hello!
I replaced the egg with chia and it worked really well, the difference is that it is harder, just don't let it brown too much😉.
That's great that it worked out and you liked it!
Kisses
Good afternoon, thank you for the recipe.
Is there a way to replace demerara sugar? Like with coconut sugar or rice jelly…
Thanks
I recommend using granulated sugar, you can use coconut sugar.
I would like to know if funá flour is the same as corn flour? Thank you very much.
I love your recipes. I was unsure about the grams. 1 cup is about 220 or 240 grams. In this recipe you are referring to 135 grams in a cup. How can I make it? I'm confused.
I was unsure about the nutritional value, could you explain it to me better? How many calories does each cornbread have?
Each bread/unit has 219 calories.
The density of ingredients is different from the volume.
Watch this explanatory video: https://www.youtube.com/watch?v=TvpWXFA5iqI
That's it, same thing
I just made the recipe. Delicious. Congratulations and thank you very much for the recipe. I replaced the sugar with maple syrup and dates. Approved. Thank you very much.
I'm glad you were able to adapt the recipe and it turned out well!
The recipe is wonderful, I reduced the sugar and I still found it sweet. Here's a tip.
In addition to sweetening the recipe, sugar also provides a crispier texture.
But I'm glad you liked it.
I made the cornmeal cookies and they were very good. I loved them and now I'm going to make them all the time. Your recipes are wonderful.
Thank you very much Rita, I also love these buns!