Bread machine Recipes – 100% Corn Bread

Cornbread was created and baked by cultures and cultures for centuries. This happened in South, Central and North America in which the corn plant originated. It’s a extremely common bread in the southern United States, and is a normal accompaniment to poultry, fish and virtually every barbecue. What a lot of folks don’t understand or love is that corn meal is 100% gluten free. That makes it an ideal ingredient for gluten free baking and it is simple to do on your bread machine.

This recipe is a batter cake or bread bread recipe. You won’t find a dough ball form from the bread machine, but instead a batter that appears loose and moist. Do not include any more dry ingredients to find a dough ball. It is supposed to look like a batter. You can always tell a batter bread once you see baking soda or baking powder at the ingredient listing. There’s absolutely not any yeast so that this bread batter won’t rise before baking. The rise happens towards the end of the baking cycle. The standard test to know when a batter bread is done would be to insert a toothpick into the middle of the loaf. If it comes out moist, the loaf needs additional time. If it comes out dry, you are done.


2 cups of cornmeal (Be sure it’s the granular cornmeal rather than a cornmeal or corn mixture that’s been ground to a flourlike consistency)
1 tsp. Salt
1 tsp. Baking powder
1 egg
4 tablespoons. You may also combine them in any manner you like to complete 1 1/2 cups
4 tablespoons. Honey
Add water to find a batter-like consistency up to a cup
Place all the ingredients to the bread machine bread pan in the order indicated. Pick the cake batter or bread bread setting. If your machine does not have one, choose the dough setting but take out the batter before the dough setting starts the rise cycle. For those who have a pizza or pasta dough setting you can use that too. Those two settings don’t have an increase cycle.

When oven reaches temperature place in the centre baking rack and bake for 15 to 20 minutes. Examine the cornbread after 15 minutes and test the centre with a toothpick and if it comes out dry remove from oven, allow it to rest for 10 minutes.