Gluten-Free Homemade Cornbread
Being from New England, I tend to add some honey or sugar to the batter, for a more “Yankee-style” cornbread recipe. You would traditionally find a more savory, less sweet version of this in the South.
Recipes for cornbread often include a mix of all-purpose white flour, in addition to cornmeal. This recipe includes only cornmeal, without the added gluten. And for those of you making your own homemade yogurt, this is a great recipe to use more yogurt in your baking!
One minor item to note is that, similar to salt, the consistency of the cornmeal you are using will affect the quantity of required added liquid. This recipe was made using some relatively finely-ground cornmeal, where the final consistency of the unbaked cornbread mixture resembles that of a thick pancake or sponge cake batter.
Instructions
6 stepsPreheat the oven to 375˚F.
Combine the finely-ground cornmeal, baking powder, baking soda, Kosher salt, Greek yogurt, melted butter, honey, and egg.
Add roughly ½ cup of water, stirring until the mixture is smooth and resembles the consistency of a thick pancake batter.
Pour the batter into a lightly-oiled, 9-inch cast iron skillet.
Bake the cornbread for roughly 45-50 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
Allow to cool slightly before cutting and serving.
