This recipe is made with naturally gluten-free cornmeal. It bakes up soft on the inside while maintaining a light, crisp edge. Cornbread can be enjoyed as a side dish alongside soups or barbecued meats (or more!).
1. Preheat oven to 375°F. Grease an 8-inch square baking pan or 9-inch cast iron skillet with unsalted butter and set aside.
2. In a large bowl, use a whist to combine cornmeal, baking powder, baking soda, and salt.
3. Create a well in the center of the dry ingredients and add the yogurt, butter, egg, and honey. Mix well to combine.
4. 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 cornbread is firm and a toothpick inserted in the center comes out clean). If baking in a cast iron pan, the cornbread will likely be done in about 20 minutes.
5. Once done, slice and serve while warm.
Chef's Note: You can top the cornbread with honey for additional sweetness.
Per Serving: Calories: 223, Saturated Fat: 5.2g, Sodium: 346mg, Added Sugars: 6g, Fiber: 17g, Protein: 7g
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