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+ servings

Gluten-Free Cornbread


  • 2 cups yellow cornmeal, coarsely ground
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 egg, beaten (large or XL)
  • 4 Tbsp unsalted butter melted, but not hot
  • 1 ½ cups Greek yogurt (or buttermilk)
  • ¼ cup honey


  • Preheat oven to 400° F
  • Prepare your cooking vessel. (I've had good luck with a 10" cast iron skillet, 2 6" cast iron skillets, or an 8 x 8" square pan)
  • In a medium-sized bowl, combine the dry ingredients
  • In a separate bowl, mix the wet ingredients until they're well combined
  • 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).
  • 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
  • Slice and serve immediately (it's best when warm and drizzled with a bit of honey)