Gluten-Free Honey Cornbread
Cornbread made with coarse yellow cornmeal and no flour blend, sweetened with honey and kept tender with yogurt. It is ready in about 30 minutes.
Yield8 slices
Prep10 min
Cook20–25 min
Total30 min
Ingredients
- 480 ml (2 cups) coarsely ground yellow cornmeal
- 10 ml (2 tsp) gluten-free baking powder
- 5 ml (1 tsp) baking soda
- 5 ml (1 tsp) kosher salt
- 360 ml (1 1/2 cups) plain yogurt, at room temperature (or use the same amount of buttermilk, or half sour cream/half whole milk)
- 56 g (4 Tbsp) unsalted butter, melted and cooled
- 1 large egg, at room temperature, beaten
- 60 ml (4 Tbsp) honey
Method
- Preheat the oven to 190°C/375°F. Grease a 20-cm (8-inch) square baking pan or 23-cm (9-inch) cast-iron skillet with unsalted butter.
- In a large bowl, whisk together the cornmeal, baking powder, baking soda, and salt.
- Make a well in the center; add the yogurt, butter, egg, and honey. Mix to combine well.
- Pour into the prepared pan or skillet. Bake 20–25 min, until firm and a toothpick inserted in the center comes out clean. If using a cast-iron skillet, check at about 20 min.
- Slice and serve warm.
Notes
- Half of the cornmeal, by weight, may be replaced with an equal weight of corn flour; the recipe is otherwise unchanged.
- Half of the cornmeal, by weight, may be replaced with an equal weight of gluten-free all-purpose flour.
Read labels and use packaged or processed ingredients that are certified gluten-free.
