Gluten-Free Cornbread
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 2 cups yellow cornmeal (coarsely ground)
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 XL egg, beaten
  • 4 Tbsp unsalted butter, melted and cooled
  • 1½ cups greek yogurt (** Note: buttermilk also works well)
  • 4 Tbsp honey
Instructions
  1. Preheat oven to 400
  2. Prepare you cooking vessel .. I've had good luck with a 10" cast iron skillet .. 2 6" cast iron skillets .. or an 8" square pan
  3. In a medium sized bowl, combine the dry ingredients
  4. In a separate bowl, mix the wet ingredients until they're well combined
  5. Create a well in the dry ingredients and pour in the wet ingredients. Mix until just combined. It will be relatively thin (thinner if using buttermilk).
  6. Pour the mixture into the prepared pan and bake for 20 minutes (a little longer if not using a cast iron skillet), or lightly golden brown on top and around the edges .. and a toothpick inserted in the center comes out clean
  7. Slice and server immediately (it's best when warm & drizzled with a bit of honey)
Notes
Nutritional Data by %
% Protein: 16
% Carbs: 61
% Fat: 3
Nutrition Information
Serving size: ⅛ Total Recipe Calories: 190 Fat: 5.76 Carbohydrates: 29.73 Sugar: 1.71 Protein: 7.76
Recipe by Veggies By Candlelight at https://www.veggiesbycandlelight.com/brunswick-stew-with-gluten-free-cornbread/