Gluten-Free Cornbread

Wed, Jan. 2, 2013
2 cups coarsely ground yellow cornmeal 1 tsp kosher salt 1 tsp baking soda 2 tsp baking powder 1 egg at room temperature, beaten 4 tbs unsalted butter, melted and cooled 1 1/2 cups plain yogurt, at room temperature (can substitute an equal amount of sour cream or buttermilk) 4 tbs honey 1. Preheat oven to 200C. Grease a muffin tin and set aside. 2. In a large bowl, place the cornmeal, salt, baking soda and baking powder. Whisk to combine well. In separate bowl, mix the egg, butter, yogurt and honey. Whisk to combine well. 3. Create a well in the dry ingredients and pour in the wet ingredients. Mix until just combined. The mixture will be relatively thin (thinner if you used buttermilk). Pour the mixture into the prepared pan. 4. Bake for 20-30 minutes or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean. Slice and serve immediately.
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