Gluten Free Cornbread (No Flour)
User Reviews
5
Gluten Free Cornbread (No Flour)
Description
The Gluten Free Cornbread recipe omits traditional flour, relying on cornmeal, baking powder, baking soda, and xanthan gum to provide leavening and a crumb structure suitable for gluten-free diets. Eggs contribute to binding and richness, while melted butter and plain yogurt maintain moisture and tenderness. Honey adds a subtle sweetness.
For best results, a cast iron skillet or an 8-inch baking dish is preheated in the oven to ensure the cornbread forms a crisp, caramelized crust around the edges. The batter is combined and transferred quickly to the hot pan, then baked until golden brown. Cooling for about ten minutes helps the bread set, making it easier to slice cleanly.
Using a cast iron skillet is recommended due to its heat retention and even baking, enhancing the texture and flavor. If unavailable, a baking pan can be used instead, but the skillet's preheating step is key to preventing sticking and promoting crust development.
Safe handling of the hot skillet is important; use mitts and be cautious to avoid burns. The cornbread pairs well with meals or serves as a standalone snack.
Ingredients
- 2 cups cornmeal gluten free, medium grind
- 2 teaspoon baking powder gluten free
- 1 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1 teaspoons salt
- 2 egg large
- ¼ cup butter cooled, melted
- 2 cups PLAIN yogurt
- 2 tablespoons honey
Instructions
- Preheat oven to 375° Set an 8" x 8" cast iron skillet or an 8" baking dish in the oven while it's preheating
- Whisk together the cornmeal, baking powder, baking soda and salt in a large bowl.
- In another bowl, combine the eggs, butter, yogurt and honey.
- Add the egg mixture to the dry ingredients and stir until completely combined.
- Carefully remove the skillet or baking dish from the oven and grease it with butter, vegetable oil or cooking spray.
- Immediately spread the cornbread batter evenly in the prepared hot pan and return the pan to the oven.
- Bake 25 minutes or until the cornbread is golden brown.
- Remove from the oven and allow to cool ten minutes before slicing.
Notes
- A cast iron skillet is ideal for this cornbread, producing a crisp edge and even baking. If you don't have one, an 8-inch baking dish works as a substitute.
- Preheating the skillet in the oven before adding batter helps prevent sticking and creates a better crust.
- Allow the cornbread to cool at least ten minutes before slicing to ensure it sets properly.
- Be cautious with the skillet handle after baking as it remains very hot; cover with a mitt or towel to prevent accidental contact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 244kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 476mg | 20% |
| Potassium | 307mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 264IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 114mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
