Homemade Cornbread Without Cornmeal

Homemade Cornbread Without Cornmeal

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Homemade Cornbread Without Cornmeal is a recipe that will stay in your family for generations! These cornbread muffins are cooked until golden and are irresistible when covered in butter or honey. If you’re out of cornmeal but are still craving fresh cornbread, this recipe is for you!

With a hint of sweetness and the option for savory mix-ins, this quick bread recipe will be on the table in under 30 minutes and will have your house smelling heavenly.


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Homemade Cornbread Without Cornmeal

Sweet or Unsweet?

Cornbread tends to be very regional and is as diverse as it can be! Surprisingly, is not only a Southern dish. This article is a great resource that talks about the history of this quick bread.

Originating from the Native Americans, cornbread recipes varied based on the variety of corn growing in the area. The southern US had white corn, the north had yellow corn.

I have lived in the south my entire life, and while I would say this is classic southern cornbread, I would be wrong! This recipe uses honey, or sugar, to provide a little bit of sweetness. And historically, that would fall under the northern variety.

Now that is quite the opposite of how we enjoy our iced tea. (Sweet tea or nothing!)

Northern cornbread favored sweeteners like honey or molasses, while the south tended to use lard or animal fat.

Corn was plentiful and cheap and was an integral part of the Native American diet. Luckily for us, it has lasted through the centuries and we can enjoy this delicious quick bread dish today!

Traditionally, the cornbread recipe uses ground up corn aka cornmeal. If you’re like me and never have cornmeal in your pantry, this homemade cornbread without cornmeal will do the trick. Grab a can of corn and you’re ready to go.

I love mixing it up even more by adding in jalapenos and cheese for even more flavor and a little kick. 

How do you like to enjoy your cornbread?

Homemade Cornbread Without Cornmeal

Make it a Meal!

Serve up the cornbread as a side or a snack alongside these recipes to round out your meal!

Drinks

Mains

Dessert

Homemade Cornbread Without Cornmeal

How to: Make Homemade Cornbread Without Cornmeal

You do NOT have to slave away to have delicious cornbread on your table this year!

Swap out cornmeal for a can of corn or corn on the cob and you are in business.

Preheat the oven to 400°F.

Start by whisking all wet ingredients: eggs, milk, honey, and melted butter.

In a large, separate bowl, mix flour, baking powder, and salt until combined. Pour the wet ingredients into the dry ingredients and stir until mixed well.

Next up, the corn!

Whether using canned corn or fresh corn, throw it in a food process to grind it down into smaller pieces and release the juices.

If using jalapenos, avoid chopping altogether and throw some into the food processor with the corn.

Add food processor contents into the mixture, and add shredded cheese if using. Stir well until combined.

Pour into a well-greased muffin pan or one with muffin liners and bake for 25 minutes or until golden brown.

Enjoy warm with butter and additional honey drizzle!

Homemade Cornbread Without Cornmeal

Ingredients Needed

Homemade Cornbread Without Cornmeal

Materials Needed

Homemade Cornbread Without Cornmeal
Homemade Cornbread Without Cornmeal

Homemade Cornbread Without Cornmeal

Homemade Cornbread Without Cornmeal is cooked until golden and is an irresistible treat when covered in butter or honey.
4.69 from 19 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: fall, side dish, vegetarian

Ingredients

  • 2 eggs
  • ½ cup milk
  • ½ cup honey
  • 8 tbsp butter melted
  • 2 cup flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 15 oz can of corn
  • 1 jalapeno diced (optional)
  • ½ cup shredded cheddar cheese (optional)

Instructions

  • Preheat the oven to 400° F.
  • In a medium bowl whisk eggs, milk, honey, and butter.
  • In a large bowl mix flour, baking powder, and salt. Combine the wet mixture and the dry mixture in the large bowl and stir well until combined.
  • Add the corn (and jalapeno if using) to the food processor and chop for about 30 seconds. Stir into the batter and mix well.
  • Pour the batter into a lined or heavily greased muffin pan. Bake for 25 minutes or until the tops are golden brown.
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Cornbread does not have to follow the traditional recipe to be delicious! What are some of your favorite recipe swaps that are just as good as the original?

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31 thoughts on “Homemade Cornbread Without Cornmeal”

        1. 2 stars
          Good appearance and texture but flavorless. I’m a low salt cook but this recipe needs way more salt and more flavor in general. It smelled tantalizing in the oven but the honey flavor doesn’t come through in the finished muffin which is almost tasteless. Nor does the corn flavor come out. Really disappointing considering it’s a laborious recipe using many containers and utensils as well as lots of honey and butter. This recipe needs finessing.

    1. 5 stars
      These are Wonderful! I didn’t put my cream corn in the food processor, just used out of the can, it was thick, but these are Awesome, I will definitely make them again!!

  1. 5 stars
    These look delicious and super simple to make. You have explained the recipe really well and they sound like the effect snack especially on these colder days. Thank you for sharing your blog post.

    Lauren – bournemouthgirl.com

  2. 5 stars
    I made this cornbread to go with some soup that I’d made for lunch. There were really wonderful. It made a lovely accompaniment and I’ll definitely be making them again.

  3. 5 stars
    This recipe sounds not only amazing but very easy to make as well.
    Love that you use corn kernels, I can only imagine the depth of flavor. And the jalapeno… a must in my book.
    Thank you for sharing

  4. 5 stars
    I made the recipe as-is without the cheese or jalapenos and the muffins were delicious! Mine only needed to bake for about 18 minutes.

  5. 2 stars
    Good appearance and texture but flavorless. I’m a low salt cook but this recipe needs way more salt and more flavor in general. It smelled tantalizing in the oven but the honey flavor doesn’t come through in the finished muffin which is almost tasteless. Nor does the corn flavor come out. Really disappointing considering it’s a laborious recipe using many containers and utensils as well as lots of honey and butter. This recipe needs finessing. (Why are there so many comments by people who haven’t even made this? Just helping bump each other’s blogs? Makes me dubious to try your other recipes.)

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