This cornbread is amazing!
It’s light and fluffy, while being made from mainly cornmeal. This means it’s gluten free! No wheat flour in here.
So how can a rather coarse flour/meal make fluffy bread? The key in this recipe is yogurt. I used Greek yogurt, but just plain yogurt, sour cream and even buttermilk will work as substitutions.
I love a piece or two of this cornbread with a hot bowl of chili or any other stew or soup, but it also makes great breakfast food.
>> Find the FULL RECIPE for this Gluten Free Cornbread on a Nomad’s Dream