Welcome back.

Have you thought about subscribing? It's free.

Gluten-free cornbread

There are two secrets here:

  1. use a 8 or 9 inch preheated cast iron skillet
  2. buy whole corn kernels and grind them yourself

The first is easier than the second, both are worth it!

Just under 2 cups coarsely ground yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups vegan yogurt, either cashew or coconut
4 tablespoons melted coconut oil, but you can use oil or even butter
1 beaten egg
4 tablespoons maple syrup, barley malt or honey (barley isn’t gluten free)

Put the pan in the oven at 400 degrees for about ten minutes.

Mix the dry ingredients

Mix the wet ingredients

Mix the wet and dry together until it’s a batter

Grease the pan–more grease makes it more authentic. Spray (Pam) is fine, but so is a quarter stick of butter or anything in between.

Pour the batter into the pan, put the pan in the oven and cook for thirty minutes or so… until it’s firm.

Eat right away.