Recipe: Old Fashioned Cornbread

Old fashioned cornbread – and it’s gluten free! This fluffy cornbread uses mediumed ground cornmeal and it’s so moist, hearty, yet not dense. Okay, let’s get the oven turned up and get our baking on!

Ingredients

• 2 cups of gluten free cornmeal
• 1 teaspoon of baking soda
• 2 teaspoons of baking powder
• 1 teaspoon of salt
• 4 tablespoons of agave
• 1 1/2 cups of plain yogurt (not Greek)
• 4 tablespoons of melted butter
• 1 egg

First, set the oven to 400 degrees and grab your favourite baking dish. I’ve made this cornbread twice and next time my plan is to make it in our cast iron skillet. Either way, make sure you grease your pan.

Once the oven is set, whisk all the dry ingredients (the first 4) together well. Melt the butter and measure out the yogurt (don’t use Greek yogurt, it’s too thick and the cornbread won’t be as moist as it could be) the egg and agave. In the dry ingredients, make a pit and then add in all the wet. Fold gently until incorporated, yet don’t over mix.

Then, add to the greased pan and bake for 25-30 minutes until the centre is done and the top is golden brown. Done – time to eat up!

See how big the cornmeal is?! The bigger it is, the more air that’s in between each pieces, so with medium gride there’s more fluffiness than with finly ground cornmeal, or corn flour. This old fashioned cornbread is just so good – Bryce knows to leave me the last piece.

Well, there you have it – one delcious recipe for cornbread.

My favourite yogurt for this is Astro plain, the larger container works well if you double the recipe (or I just freeze 1/2 the container for the next batch).

Thanks so much for stopping by – see you again soon. Up next, a fresh and light salad. Bye!