They say – “Better late than never” – well, this is how it goes for this gluten-free cornbread. I promised you this recipe an embarrassing long time ago when I posted my crockpot sweet potato chili recipe. But then life got in the way – majorly!
I am explaining all the details over here in this post. (A future little eater and traveler is at fault 🙂 )
This post however, is about cornbread. The particular version is made from just cornmeal. Unlike most other recipes this cornbread requires no wheat flour at all, which makes this cornbread gluten-free!
I found this recipe from Nicole at gluten free on a shoestring. As the title indicates her site is entirely dedicated to gluten-free recipes which absolutely makes her an expert. And Nicole sure knew what she did with this cornbread recipe. The cornbread comes out soft, light and fluffy with a slight crunchy texture from the cornmeal bits.
A few pieces of the wonderful cornbread are perfect on the side of a hot bowl of hearty chili. And it even makes great breakfast food.
A delicious, light and fluffy cornbread that is gluten free! Perfect for chili or even breakfast.
- 2 cups coarse yellow cornmeal
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1 egg, beaten
- 4 tablespoons butter, melted and cooled
- 1 1/2 cups Greek yogurt (plain yogurt, sour cream or buttermilk work as well)
- 4 tbsp honey
- Preheat oven to 400 F. Grease an 8 inch square pan.
- 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.
Recipe slightly adapted from gluten free on a showstring