What's a good corn bread recipe with a good yeast substitute?

Question

It must also be wheat free.

Please keep in mind the flour must be wheat-free. Thanks :)

Answer 1

I make this recipe all the time. It's very good.

* 1/4 pound butter
* 2/3 cup white sugar
* 2 eggs
* 1 cup buttermilk
* 1/2 teaspoon baking soda
* 1 cup cornmeal
* 1 cup all-purpose flour
* 1/2 teaspoon salt

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Answer 2

Sweetie,i make corn bread all the time,and i NEVER have used yeast in it?I take one cup corn meal,one cup "self rising" flour(You can substitute equal measures of rice flour,or the flour you usually use in place of wheat containing flours).Egg replacement equivalent to one egg,(you certainly can use an egg).Next,you will need two tablespoons of cooking oil and milk.I dont measure everything e.g. the milk.I simply add until it is the consistancy that suits me.The batter i like to be thick.The best way i have found to cook it,is either make corn cakes.Basicly,you fry it up on top of the stove with a little butter and oil.Ultimately,my favorite is baking it in a cast iron skillet.Yum.You can add pretty much anything to corn bread.Good luck hun and have a good day!!

Answer 3

Cornbread

1 cup yellow cornmeal
1 cup all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/4 cups buttermilk
1/2 stick (1/4 cup) unsalted butter, melted and cooled

Preheat the oven to 425 degrees F. Grease a 9-inch-square pan generously. In a bowl whisk together the cornmeal, flour, baking powder, baking soda, and the salt. In a small bowl whisk together the eggs, buttermilk, and butter, add the buttermilk mixture to the cornmeal mixture, and stir the batter until it is just combined. Heat the greased pan in the oven for 3 to 5 minutes, or until it is very hot, add the batter, spreading it evenly, and bake the corn bread in the middle of the oven for 15 minutes, or until the top is pale golden and the sides begin to pull away from the edges of the pan. Let the corn bread cool for 5 minutes, turn it out onto a rack, and let it cool completely. Cut the corn bread into 9 squares.

Answer 4

Cornbread, as mentioned, usually doesn't have yeast. But does usually call for allpurpose flour which is inevitably wheat. You can substitute this in equal measures with potato or rice flour, and isn't there a corn flour? I think they may make wheat flour without gluten too, not sure. That is what many anti-wheaties are allergic to so maybe it will be okay for you.

Answer 5

* Exported from MasterCook

CASSIE'S EGG CORNBREAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ts Baking soda
2 c Buttermilk
2 c Cornmeal
1 t Baking powder
1 tb Sugar
2 Eggs, beaten

Dissolve soda in buttermilk; stir well. Combine
cornmeal, baking powder, and sugar. Add eggs and
buttermilk mixture, mixing well. Heat a well greased
cast-iron skillte in a 400 degree oven for 3 minutes
or until very hot. Pour batter into hot skillet.
Bake at 425 degrees for 30 minutes or until lightly
browned. Cassie was a cook serving the residents of
Tolville, Arkansas from the late 1920s through the
1940s. Her Egg Cornbread was a favorite.



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Answer 6

Yeast? in cornbread? Huh? just Leave out the flour or use masa flour and the sugar yuk that's not cornbread that's cake. Ok Cassies recipe sounds good, no wheat flour, and very little sugar. Think I will try that. BTY masa flour is corn flour. Gee folks she said NO wheat.

Answer 7

* SKILLET CORN BREAD

1 (12 oz.) can vacuum packed golden kernel corn with sweet peppers.
4 tbsp. butter (1/2 stick)
2/3 c. milk
1 egg
1 1/4 c. of yellow cornmeal
3/4 c. all purpose flour
1/4 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt

Reserve 1/2 cup corn, set aside. In 10 inch skillet over low heat, melt butter. Spoon 2 tablespoons melted butter (1/4 stick) into medium bowl. With fork, stir in milk, egg and remaining corn with its liquid.
In large bowl, mix cornmeal, flour, sugar, baking powder and salt. Stir milk mixture into cornmeal mixture just until cornmeal mixture is moistened.

Into remaining butter in skillet, evenly spoon batter; sprinkle reserved corn on top. Cover skillet and cook over low heat 25 to 30 minutes until toothpick inserted in center of bread comes out clean.

Makes 8 servings.


Yeast Substitute:
1 min 1 min prep
Change to: tablespoon US Metric
1 tablespoon baking soda
1/2 teaspoon unbuffered vitamin C powder (ascorbic acid) or 1 tablespoon baking soda
1 teaspoon freshly squeezed lemon juice (kept separate until needed)
*Use one of the above combinations in place of one tablespoon yeast.

Answer 8

1 cup corn meal
1 cup flour(w/e kind u want)
2 tsp baking powder
1sp salt
1 cup butter milk( or 1/2 cup yogurt or sour cream annd 1/2 cup wholemilk)
1egg
1/4cup of butter(1/2 stick)
1/2 cup sugar( optional depending on if u dont believe in sugar in cornbread)

Sift dry ingredients. mix eggs, sugar, buttermilk, and butter until smooth. add wet to dry and mix until just combined. put in a butter cast iron pan and bake in a 425 degress oven for 20 mins

Answer 9

Hey SITY CENT'S !!!
My best friends husband is from Tennessee and he says .. no flour, no baking powder, no yeast, no shortening, and just a little water and salt. Believe me it bakes up into a corn brick but he loves it topped with soup beans and a slice of onion, with a cup of coffee served on the side. He says anything else is "Journey Cake" like you said... cake!!!

Answer 10

the second answer you had, you didn't need to explain a bit more to. You said: If anyone has a recipe out there that is close, I can always substitute. Thanks for your help! so that was close, you can substitute.....