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.
PRO TIP: If you love the flavour and texture of cornbread, you just might also like a twisted yet delicious variation of it from Konrad’s birth country called Sopa Paraguaya. And if you are trying to find an alternative to gluten based bread, consider trying my famous coconut flour bread recipe.