It's FRIDAY!!!! After a drop in the temperature, the sun is back out and shining bright. As promised, today I am going to share with you my gluten free cornbread recipe. Now it isn't quite as crumbly as your typical cornbread, but it taste wonderful and is a great option for those of you that can't enjoy gluten. Hey guess what, it's also easy!!! :)
I like to make cornbread in a cast iron skillet because it pops right out when you are ready to serve it. If you don't have a cast iron skillet, any type of oven proof dish will work, but I would suggest you grease it.
I also use almond yogurt in this recipe. If you can enjoy milk, you can use plain, dairy yogurt.
Lets get to baking!
Gluten Free Cornbread
Ingredients:
1 cup GF all purpose flour
1 cup GF corn meal
1/4 cup sugar
1 t baking soda
3/4 t table salt
1 cup GF/DF almond milk yogurt
2 eggs
1 cup corn kernels
What to do:
If you are using frozen corn kernels, make sure you defrost. You could easily use canned corn as well.
Preheat oven to 400°.
Add the first 5 ingredients into a large bowl.
Mix well.
Beat your eggs in a small bowl.
Add yogurt and beaten eggs into the bowl with the flour mixture.
Mix everything together.
Stir in your corn kernels.
Pour your mixture into your cast iron skillet or greased baking dish.
Bake for about 20 minutes, or until a toothpick inserted in the middle comes out clean.
Told you it was easy!!
Thanks Y'all!
-Wise Wife
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