Cornbread (Gluten-free, vegetarian)
You'll never know this cornbread is flour-less. It bakes up beautifully, and is very moist. You'll definitely want to go back for seconds!
- 2 cups cornmeal
- 1 tsp baking powder
- 1 tsp baking soda
- 2 eggs room temperature
- 4 tbsp butter melted, slightly cooled
- 1 1/2 cups plain Greek yogurt
- 2 tbsp honey
- 1/4 cup milk
Preheat the oven to 400 degrees. Lightly grease a cast-iron pan with 1 tbsp oil.
In a mixing bowl, combine all of the dry ingredients and mix well.
In a second bowl, whisk eggs and honey together. Add the Greek yogurt and milk, then add the melted butter.
Pour the wet ingredients into the dry, and mix until just combined.
Pull the cast-iron pan out of the oven, and pour the batter into the pan. Spread evenly.
Bake for 12-15 minutes, until golden brown.
Allow to rest for 10 minutes before slicing.
If you don't have a cast-iron pan, an 8x8 baking dish will also work fine.
If you are using an 8x8 baking dish, add 5 minutes to the baking time.
Baking time will vary depending on the temperature of your oven. You can test doneness by inserting a toothpick in the center of the bread. If it comes out clean, it's done.