This gluten free cornbread recipe is a take on the classic quick bread that pairs beautifully with soups, stews, and chili. It uses coarse cornmeal which offers both an appealing texture and a slightly sweet taste. A dairy free option is included.
2cupscornmeal* yellow or white, medium or fine (I like PAN cornmeal)
2teaspoonsbaking powder
1teaspoonbaking soda
1teaspoonsalt
1largeeggbeaten
¼cupbuttermelted and cooled; or coconut oil
1 ½cupsGreek yogurtplain yogurt, sour cream or buttermilk work as well. For a dairy free version use coconut or almond milk yogurt
¼cuphoney
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Instructions
Preheat oven to 400°F/200°C. Grease an 8-inch/20cm square pan or large cast iron skillet.
In a large bowl whisk together the dry ingredients (cornmeal, salt, baking soda and powder). In a second bowl combine the wet ingredients (egg, butter, yogurt and honey).
Make a well in the dry mixture and pour in the wet ingredients. Whisk until just combined.
Pour into prepared pan and bake for 20-30 minutes until lightly browned on top (edges will be darker) and a toothpick inserted into the center comes out clean.
Slice and serve with chili, stews, or for breakfast.
Notes
* for a finer crumb texture 1 cup can be replaced with corn flour or masa harina. Or grind 1 cup of cornmeal in a spice mill/food processor until finely ground
Nutrition
Nutrition Facts
Gluten Free Cornbread
Serving Size
1 pieces (out of 9)
Amount per Serving
Calories
236
% Daily Value*
Fat
8
g
12
%
Saturated Fat
4
g
20
%
Cholesterol
33
mg
11
%
Sodium
464
mg
19
%
Potassium
285
mg
8
%
Carbohydrates
35
g
12
%
Fiber
3
g
12
%
Sugar
9
g
10
%
Protein
8
g
16
%
Vitamin A
182
IU
4
%
Calcium
91
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Gluten Free Cornbread
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