Gluten Free No Flour Cornbread
If you’re on a gluten-free journey, you know the challenges of finding delicious alternatives to your favorite baked goods. Cornbread, a staple in many households, often relies on traditional flour. But what if you could enjoy this classic without the gluten? Enter gluten-free, no-flour cornbread—a game-changer for your kitchen.
Why Go Gluten-Free?
Many people choose a gluten-free diet for health reasons, whether due to celiac disease, gluten sensitivity, or personal preference. Removing gluten can lead to better digestion, increased energy, and even clearer skin for some. But the transition can be tough, especially when it comes to baked goods.
Perfect for Any Occasion
Whether you’re hosting a family dinner or looking for a quick snack, gluten-free cornbread fits the bill. Pair it with chili, soups, or salads, or enjoy it on its own with a pat of butter or drizzle of honey. It’s versatile enough to complement any meal.
Easy to Make
One of the best parts about this cornbread is how simple it is to make. With just a few ingredients and minimal prep time, you can have a warm, delicious bread ready in no time. It’s perfect for busy weeknights or last-minute gatherings.
Conclusion
Gluten-free, no-flour cornbread is a delightful addition to any gluten-free diet. It’s easy to make, delicious, and versatile, making it a must-try for anyone looking to enjoy the comforts of cornbread without the gluten. Give it a try and experience the joy of baking gluten-free!
Gluten Free No Flour Cornbread
Ingredients
- 2 cups coarsely ground yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ½ cups plain yogurt at room temperature can substitute an equal amount of buttermilk or half sour cream/half whole milk
- 4 tablespoons unsalted butter melted and cooled
- 1 egg at room temperature beaten
- 4 tablespoons honey
Instructions
- Preheat your oven to 375°F. Grease an 8-inch square baking pan or 9-inch cast iron skillet with unsalted butter and set it aside.
- In a large bowl, place the cornmeal, baking powder, baking soda, and salt, and whisk to combine.
- Create a well in the center of the dry ingredients, and add the yogurt, butter, egg and honey, and mix to combine well.
- Pour the mixture into the prepared baking pan or cast-iron pan. Place the pan in the center of the preheated oven and bake for 20 to 25 minutes, or until the cornbread is firm and a toothpick inserted in the center comes out clean.
- If you’re baking in a cast iron pan, the cornbread will likely be done in about 20 minutes.
- Slice and serve warm.
