Gluten Free Cornbread
serves 8-12 depending on how you cut it
Ingredients
- 1 stick Butter + 1 tablespoon for greasing the pan
- 1 cup Sugar
- 1/2 cup Plain Yogurt
- 1 1/2 cup Whole Grain Brown Rice Flour I used Bob’s Red Mill
- 1 1/2 cup Whole Grain Corn Flour Also Bob’s Red Mill
- 1 teaspoon Salt
- 1 tablespoon Baking Powder
- 1 cup Buttermilk
- 2 Eggs
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl beat together butter and sugar, add yogurt, beat until smooth.
- In a small bowl combine rice flour, corn flour, salt, and baking powder. In another measuring cup measure out buttermilk add eggs to buttermilk and whisk with a fork.
- Alternate adding dry mixture and wet mixture to butter and sugar. Beat until just combined. Scrape sides of bowl and beat for another 15 seconds.
- Butter baking dish with 1 tablespoon butter. Pour or drop spoonfuls of batter into pan, smooth to all sides with spatula. Bake at 350 degrees for 25 minutes in a 9×13 or 35 minutes if you bake it in smaller deeper pan like a 10″ round or an 11×7″.
Notes
This cornbread makes great strawberry short-cake!
The leftovers can also be made into croutons. Cut into cubes, melt 2 tablespoons of butter in a cast iron skillet and toss the cubes around until browned and crispy on all sides. Use for salads, or stuffing.
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