Sunday, December 8, 2013

Cornbread (Gluten Free)

2 cups yellow cornmeal, coarsely ground, organic, non-GMO
1 teaspoon baking soda
2 teaspoons baking powder
1 large egg, at room temperature, beaten
4 tablespoons unsalted butter, melted and cooled
1 1/2 cups plain Greek yogurt, at room temperature, can substitute sour cream or buttermilk
4 tablespoons raw honey

1. Preheat oven to 400 degrees.

2. Butter a 12 inch cast iron skillet or an 8 inch square or round pan and set aside.

3. In a large bowl, place the cornmeal, slat, baking soda and baking powder and whisk to combine well.

4. In a separate bowl, mix the egg, butter, yogurt and honey and whisk to combine well.

5. Create a well in the dry ingredients and pour in the wet ingredients.  Mix until just combined.  The                 mixture will be relatively thin.

6. Pour the mixture into the prepared pan.

7. Bake for 20-30 minutes or until lightly golden brown and a toothpick inserted in the center comes out           clean.

8. Slice and serve immediately.

This works great for making cornbread dressing for Thanksgiving.

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