Gluten Free Cornbread

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.

Gluten Free Cornbread

>> Find the FULL RECIPE for this Gluten Free Cornbread on a Nomad’s Dream

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2 Responses to {Savory Creations} Gluten Free Cornbread

  1. Aww, man. I wish I had seen this before! I spent ages looking for a good GF cornbread but gave up and just made a regular recipe (which I guess doesn’t matter… I don’t have GF issues. I just thought it’d be a nice change. :))

    It looks nice and kind of fluffy!

    • Regina says:

      I was very surprised how it did come out so fluffish. Since baby was causing havoc with all of my eating I stopped trying to eat GF. Plain old white bread was the only thing staying down some days. And my other health issues haven’t worsened, rather improved – but that could be a weird pregnancy thing. Still I like to and will continue experimenting with GF baking.

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