This Mexican Flourless Cornbread recipe is an upgrade over traditional cornbread. It’s made with a few simple ingredients. Plus it’s grain free, gluten free, and perfectly spicy.
Frequently Asked Questions about this Mexican Flourless Cornbread recipe
Is this a sweet cornbread since it uses sugar?
No. The sugar amount is small and just helps balance the heat. I’m not a huge fan of sweet cornbread. But if you are, I recommend trying Krustez. Theirs is a failry sweet gluten-free cornbread mix.
Do I need to use xanthan gum since this recipe is flourless?
A lot of gluten free recipes do in fact need some sort of binding agent. But this recipe doesn’t. Making them in a mini muffin tin keeps the muffins small enough not to need any type of binder.
Can I make these with a dairy-free milk like almond milk?
Structurally, they will probably work. But be sure to use unsweetened almond milk so as not to tamper with the overall flavor.
Why did you make these with coconut flour and not simply use cornmeal? Isn’t cornmeal gluten-free?
Yes. It is. And If you’re looking for a gluten free cornbread, here’s my recipe for Homemade Cornbread. I wanted this recipe to be completely grain-free for those individuals who follow a grain-free diet.
Can I make this as a savory cornbread in a cast iron pan or cast iron skillet?
I haven’t tested it that way, but it may work.
Can I use egg substitute or egg whites in place of the eggs?
I don’t recommend it. In gluten-free baking recipes, eggs are crucial for the additional structure that’s missing minus the gluten in wheat flour.
Can I use maple syrup in place of the sugar?
Taste-wise it should be fine. It may increase the baking time since it’s adding more liquid to the batter.
If you like this recipe, try this Slow-Cooker 4-Ingredient Gluten-Free Chili with it!
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