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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 169.2
  • Total Fat: 6.0 g
  • Cholesterol: 51.2 mg
  • Sodium: 376.4 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 5.9 g

View full nutritional breakdown of Cornbread Gluten-free calories by ingredient
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Cornbread Gluten-free

Submitted by: GEORGIAGAL


Number of Servings: 8

Ingredients

    1 C (130g) gluten-free corn flour (like masa harina)
    1 C (115) gluten-free corn meal (I like medium grind)
    2 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    2 large or extra large eggs
    3/4 C yogurt (170g)
    1/3 C half & half
    1/3 c water
    2 tsp bacon grease

Tips

You can substitute the half & half & water for 3/4 cup of milk


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Directions

Preheat oven to 425 degrees. When oven is heated to temperature, place bacon grease in skillet and place skillet in oven to preheat and to melt the grease.

As skillet is preheating, in a large bowl, mix together corn flour, corn meal, baking powder, baking soda, and salt.

In a medium bowl, whisk together eggs, yogurt, half & half and water until fairly smooth. Add egg mixture to corn mixture and mix with a large spoon until combined.

Carefully remove hot skillet from oven. Grease should be melted. Carefully swirl grease around the skillet to make sure it covers bottom of pan fully. Pour batter into skillet. Place skillet back into oven and bake for about 20 minutes–until top is golden brown and bread is firm. The top will have cracked a bit–that’s fine. Remove from oven and cool in skillet on top of stove.

Cut into 8 wedges and serve.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user GEORGIAGAL.





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