Corn Free "Cornbread"

I never had cornbread growing up (so sad).  The first time I tried it was probably when I was in college.  And I've loved it ever since!

Corn has been out of my diet for over a year now.  And I miss cornbread.  It's my go-to accompaniment for chili.  Corn muffins are great with just about any kind of soup.  It's easy and delicious.

So recently I decided to try a corn free version.  I know it sounds crazy.  But it can be done.

I used my usual cornbread recipe and made some modifications to remove the corn (including removing the baking powder...yes, that has cornstarch!).  I also made it egg white free so that it's better for me.

The result is a lightly sweetened cake that tastes almost just like cornbread.  It even looks like cornbread...the egg yolks give it a nice golden color.  All the picky eaters in my family loved it just as much as the original version.

It's also very easy to make.  Add the ingredients to a bowl, mix with a spoon, pour it in the pan and bake.  My 18 month old helped me make it last night (he did some pouring, mixing and egg cracking...while I held him...the whole time...yes, it's easy enough to make one handed while keeping a little one from spilling everything).

It makes a great pairing with chili.  Or it's a delicious breakfast topped with butter and honey or maple syrup.  My personal favorite way to eat it is with lots of butter and a little sprinkle of sea salt.  I love anything with a salty/sweet combo.

Can't have corn?  Try this corn free version of cornbread.  You don't have to go without anymore :)

This post is linked to Fat Tuesday and Real Food Wednesday.

Corn Free "Cornbread"

1/2 cup organic all purpose flour
1/2 cup organic whole wheat flour
1/3 - 1/2 cup organic cane sugar (depends how sweet you like it)
4 Tbsp. melted butter (you can also used coconut oil.  It will give a little different texture)
1/2 cup milk
1 1/2 tsp. baking soda
1/2 tsp. sea salt
3-4 egg yolks (more yolks will make it more moist and more yellow)

Heat oven to 400 degrees F.  Grease a 9" round pie pan.

Add the dry ingredients to the bowl.  Mix.  Add the butter and milk.  Mix.  Add the egg yolks.  Mix.

Pour into the prepared pan.  Bake for 25 - 30 minutes, until golden and baked through.