Gluten Free Cornbread

November 16, 2016

Simple gluten free bread! Gluten free cornbread tastes just the way it should! Two versions a sweeter or a savory version. I like to make mine is a cast iron skillet, but a regular 8 by 8 baking dish works too!

Ingredients Savory Version:

2 cups cornmeal- any grind you want. I default to medium grind, you can often find this in bulk bins or through Thrive Market, which has a great price.
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups buttermilk- try and find the real stuff, that’s a little thick
1 egg
4 TBS melted butter, lard or coconut oil
4 TBS honey
1/4-1/2 cup finely grated cheddar cheese
1 tsp smoked paprika – optional for some more smoky flavor, makes the cornbread extra savory
Ingredients Sweet Version:

2 cups cornmeal- any grind you want. I default to medium grind, you can often find this in bulk bins or through Thrive Market, which has a great price.
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups honey sweetened yogurt. Or yogurt and about 6-8 TBS honey
1 egg
4 TBS melted butter, lard or coconut oil

Preheat the oven to 400 degrees Melt your cooking fat. I melt a smidgen more than the 4 TBS and use the extra to grease up my pan. Even if you are using a well seasoned cast iron skillet I still add a...
See the full directions on my site

Nutritions

Calories
3793

Sodium
19435mg
809% DV

Fat
118g
182% DV

Protein
60g
121% DV

Carbs
620g
210% DV

Fiber
22g
88% DV

Baked Gluten-Free