Gluten-Free Cornbread
This is the best gluten-free cornbread! It's so easy to make and has the perfect crumbly, moist texture and lightly sweetened flavour.
Servings: 16
Calories: 141kcal
Equipment
Ingredients
- 1 cup cornmeal
- 1 cup almond flour
- 2 teaspoon baking powder (be sure to pick gluten free)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups plain yogurt
- 4 tablespoon coconut oil
- 1 egg
- 4 tablespoon honey or maple syrup
Instructions
- Preheat your oven to 400F and grease a 12 inch cast iron skillet or an 8 inch round or square pan or line the pan with parchment paper.
- In a large bowl whisk together the dry ingredients.
- Add the wet ingredients to the dry ingredients.
- Mix the ingredients until they are just combined (try not to over-mix them).
- Transfer the batter to the baking dish or cast iron skillet and spread the batter out evenly. Bake the bread for 20-26 minutes (closer to 20 minutes if using a cast iron skillet) or until the cornbread is golden brown on the top and a toothpick inserted in the centre comes out clean.
- Let the bread cool for a few minutes, then cut it into pieces and serve and enjoy!
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- To make this into a cornbread with no flour, replace the almond flour with another cup of cornmeal.
- To make this into egg free cornbread, replace the egg with a chia egg or flax egg.
Nutrition
Calories: 141kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 13mg | Sodium: 282mg | Potassium: 74mg | Fiber: 2g | Sugar: 6g | Vitamin A: 38IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 1mg