How To Make Cornbread Without Cornmeal

How to Make Cornbread Without Cornmeal: Easy Alternatives

Last Updated on June 22, 2024 by Lori Walker

Ever wanted to bake **yummy cornbread** but discovered there’s no cornmeal in the pantry? Had that exact problem not long ago, but guess what—I found a way to make **cornbread without cornmeal**.

With that, I’ll share my experience and show you an easy recipe using everyday ingredients you already have in your kitchen. Keep reading. 

Simple Guide To Bake Cornbread Without Cornmeal

Slice of Cornbread with Margarine on Top


  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking powder 
  • 1/2 teaspoon baking soda 
  • 1 teaspoon kosher salt 
  • 3/4 cup sour cream  
  • ½ cup milk
  • 3 tablespoons sugar or ½ cup honey
  • 1 stick unsalted butter, melted
  • 2 ears corn, kernels cut off (about 2 cups)  
  • 2 eggs 

Step By Step Guide:

  1. Preheat the Oven: To start making cornbread without cornmeal, the first step is to preheat your oven to 400 degrees Fahrenheit.
  2. Mix Dry Ingredients: Mix the dry ingredients in a large bowl. This includes flour, sugar (or honey if you prefer it as an alternative sweetener), baking powder, salt, and baking soda. Whisk them together thoroughly to ensure an even distribution of these ingredients.
  3. Blend Wet Ingredients: Next, it’s time to prepare the wet ingredients. Combine sour cream [1], milk, butter, corn, and eggs in a blender. Blend these ingredients until they form a smooth and creamy mixture. 
  4. Combine Wet and Dry: Carefully move the smooth, moist mixture from the blender, directing it into the bowl containing the dry ingredients. Use a whisk to combine everything until you have a smooth batter. 
  5. Grease Baking Dish: To prevent your cornbread from sticking to the baking dish, generously butter a 9-by-13-inch baking dish. Greasing the dish ensures that your cornbread will come out easily after baking.
  6. Pour in Batter: Carefully pour your prepared cornbread batter into the greased baking dish. Ensure the batter is evenly distributed throughout the dish to ensure uniform cooking.
  7. Bake: Place the baking dish into your preheated oven. Allow the cornbread to bake until it becomes firm to the touch, springs back when lightly pressed, and takes on a lovely golden color around the edges. Typically, this takes about 30 to 35 minutes.
  8. Cool Before Slicing: Once your cornbread is done baking, remove it from the oven and let it cool for approximately 15 minutes inside the baking dish. This cooling period helps the cornbread set, making it easier to slice into servings. 

Also Read:

What Alternative Can I Use Instead Of Cornmeal In Cornbread?

1. Corn Flour 

Corn flour is a fantastic substitute for cornmeal in your cornbread. 

If you prefer something else to the coarse texture that cornmeal can sometimes have, corn flour provides a smoother texture while still bringing that delightful sweetness that cornmeal imparts to various dishes. 

“Don’t just throw the seed at the people! Grind it into flour, bake it into bread, and slice it for them. And it wouldn’t hurt to put a little honey on it.”

Charles Spurgeon, Preacher

It blends seamlessly into your cornbread mix, making it an easy swap that won’t drastically alter your recipe’s outcome.

But how long will cornmeal last?

2. Almond Flour

Another excellent alternative to cornmeal is almond flour. Almond flour offers a finer texture and introduces a subtle nutty flavor to your baked goods. 

If you’re a fan of almonds and want to infuse a slightly different taste into your cornbread, almond flour is a perfect choice. 

Plus, it won’t require significant adjustments to your ingredient list, making it a convenient substitute for cornmeal in your cornbread recipe.

3. Wheat Flour

Wheat flour can be an excellent substitute if you’re looking to steer clear of corn-based ingredients in your food, whether due to a corn allergy or dietary preference. 

However, when using wheat flour in your baked goods instead of cornmeal, it’s important to remember that you may need to add sugar to achieve the desired level of sweetness. 

Check out the steps to make popcorn flour here.

4. Grits

For those who find cornmeal’s texture too fine, grits are a compelling alternative. 

While grits may not be the best choice for recipes like cookies or bread, they excel in dishes where cornmeal is traditionally used. 

“Cooking is all about adaptation. When life hands you a shortage of cornmeal, whip up a batch of cornbread using unexpected yet delightful alternatives.”

Leonelli Bakery

Grits offer a coarser texture, adding a unique dimension to your cornbread and other food products that call for cornmeal. 

5. Breadcrumbs

Breadcrumbs can serve as a suitable substitute for cornmeal in your cornbread recipe. They offer a texture and coarseness similar to cornmeal, making them a convenient choice. 

However, being mindful of store-bought breadcrumbs is essential, as many come with added seasonings and flavors. 

Finding unseasoned bread crumbs for your baking needs requires extra searching. 

6. Coconut Flour

Coconut flour is an intriguing alternative that can lighten the texture and introduce added fiber to your baked goods. 

While coconut flour doesn’t possess the same sweetness as cornmeal, it can contribute a subtle hint of sweetness without overpowering the flavors. 

This makes it a viable option for maintaining the desired level of sweetness in your cornbread.


What serves as an equivalent to cornmeal?

If you’re looking for alternatives to cornmeal, consider corn grits, cornflour, and polenta. These options are all derived from corn but offer varying coarseness levels.

But how can you make cornmeal pudding?

Which is superior: cornmeal or flour?

Both cornmeal and corn flour have their unique qualities. Cornmeal’s coarse and gritty texture is excellent for breading and adding crunch to dishes like cornbread. 

In contrast, corn flour has a fine and smooth texture, making it suitable for thickening sauces and baking. 

Check out these methods to make corn flour from cornmeal here.

Is it possible to substitute cornstarch for cornmeal in cornbread?

You can’t substitute cornstarch [2] for cornmeal in cornbread. 

Cornstarch has a completely different texture and behavior when used in recipes, so that it will provide different results than cornmeal. 

On A Final Note

Making cornbread without cornmeal is indeed possible, and there are various alternatives to explore. 

As someone who has experimented with these options, I’ve learned that each alternative brings unique characteristics. 

But whether you choose wheat flour, breadcrumbs, or coconut flour, you can craft delicious cornbread without cornmeal while maintaining the desired texture and flavor. 

So, rest assured that you can still savor the joys of homemade cornbread tailored to your liking.


Lori Walker

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