Gluten-Free Cornbread
Cornbread is one of my absolute favourites and the perfect companion to my turkey chili. It’s lightly sweet without tasting like dessert, and stays moist thanks to yogurt and olive oil. Using olive oil instead of butter makes it a heart-healthy choice, ideal if you’re trying to reduce saturated fat. And of course, you can swap regular AP flour for gluten-free flour if you don’t need to eat gluten-free.
Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Nutrition Facts (per slice): ~180 kcal | 4 g protein | 26 g carbohydrate (1 g fiber) | 7 g fat
Ingredients:
1 c. All-Purpose Gluten Free Flour
1 c. Gluten Free Cornmeal*
1 Tbsp. Baking powder
1/2 tsp. salt
2 Large eggs, room temperature
1/2 c. maple syrup or honey
3/4 c. Greek yogurt
1/2 c. Unsweetened almond milk
1/2 Tbsp. Vinegar
5 Tbsp. Extra virgin olive oil
Directions:
Preheat oven & pan: Preheat oven to 400 °F. Place a cast-iron pan in the oven to heat while you prep the batter.
Make “buttermilk”: In a small bowl, stir 1 Tbsp vinegar into almond milk. Let sit 5 minutes.
Mix dry ingredients: In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
Mix wet ingredients: In a large bowl, whisk together eggs, syrup, yogurt, milk, and olive oil (including your almond “buttermilk”).
Combine: Add dry ingredients to wet and stir until just combined. Let batter rest ~5 minutes so the gluten-free flour absorbs the liquid.
Bake: Carefully remove preheated pan from oven. Pour batter into pan. Bake 20–25 minutes at 400 °F, until a toothpick inserted in the center comes out clean.
Cool & serve: Let cool 15 minutes before slicing. Serve warm with my turkey chili.
Freeze extras: Slice and freeze 2–3 pieces in zip-top bags for easy storage.
*If celiac, ensure you are using certified gluten free cornmeal. Learn more here.
