Cornbread with Gluten Free Flour
Author: Sherry
Recipe type: Baking
Serves: 12 portions
- 1 heaping cup gluten free flour
- 1 heaping cup GMO free cornmeal
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- ¼ cup sugar - you can use more or less
- 2 eggs
- 1 stick = ¼ cup solid - butter [melted]
- 1 cup whole milk
- 1 cup Greek yogurt - optional [will make the cornbread moister]
- Preheat oven to 400 degrees.
- In a large bowl, stir together the dry ingredients until incorporated.
- In a separate small bowl, whisk together the wet ingredients until they are completely combined.
- Pour the wet ingredients into the dry and stir together, just until incorporated (do not over mix!).
- Pour mix into a greased pan
- Bake in a greased skillet or pan in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for at least 20 minutes before slicing and serving.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/yukon-gold-soup/
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