Old Fashioned Gluten Free Cornbread

2 cups ( 264 g) coarsely ground yellow cornmeal (See Recipe Notes)

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 ½ cups ( 340 g) plain yogurt at room temperature (can substitute an equal amount of buttermilk or half sour cream/half whole milk)

4 tablespoons ( 56 g) unsalted butter melted and cooled

1 ( 50 g (weighed out of shell)) egg at room temperature, beaten

4 tablespoons ( 84 g) honey

Directions at glutenfreeonashoestring.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer