0 from 141 votes
Gluten Free Cornbread (No Flour)
Gluten Free Cornbread without flour, just cornmeal. This is a delicious and rustic, authentic cornbread recipe that you can whip up in minutes.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 9
Calories: 244 kcal
Course:
Bread
Cuisine:
American
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 eggs large
- ¼ cup melted butter cooled
- 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.
Cup of Yum
Notes
- A cast iron skillet is the best pan for making cornbread. It's also a must have for any kitchen. If you don't already have a cast iron pan, I highly recommend getting one because it will quickly become your favourite pan, for so much more than just a skillet cornbread recipe. Cast iron pans are inexpensive, and, properly cared for, can last for generations. This is the one that I use to make this cornbread recipe: Lodge 8 inch Cast Iron Skillet. You can also use an eight inch square or round baking pan if you don't have a skillet.
- Preheat your skillet This step will keep the cornbread from sticking to the pan, and also gives it a lovely crisp edge. To do this, put the skillet in the oven while the oven is preheating. Don't grease the pan first or the oil may smoke and burn.
- Allow the cornbread to cool on a rack for at least ten minutes before slicing. While it is cooling, I recommend putting an oven mitt or pot holder over the handle of your skillet so that you don't forget that it's hot. (Speaking from experience!)
Nutrition Information
Serving
1g
Calories
244kcal
(12%)
Carbohydrates
33g
(11%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
57mg
(19%)
Sodium
476mg
(20%)
Potassium
307mg
(9%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
264IU
(5%)
Vitamin C
1mg
(1%)
Calcium
114mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 244
% 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.