I have been experimenting with multiple cornbread recipes with the goal to find the sweetest most delicious GLUTEN FREE Cornbread. Well folks, I am happy to say it is AMAZING!!!! My family enjoyed it with Hoppin Johns this New years Day, but I could seriously eat it for breakfast or dessert :)
2 cups coarsely ground yellow cornmeal
1 teaspoon Himalayan salt (you could also use sea salt, just make sure it is fine ground)
1 teaspoon baking soda (Bob’s Red Mill is my favorite)
2 teaspoons baking powder (aluminum free)
1 egg at room temperature, beaten with a fork
4 tablespoons unsalted butter, melted and brought back to lower heat or room temp
1 1/2 cups plain full fat yogurt, at room temperature (Nancy’s is my favorite brand)
4 tablespoons maple syrup (we get ours from Vermont, please make sure you are getting pure maple syrup)
Butter for greasing skillet
Preheat your oven to 400°F. Grease a 12-inch cast iron skillet with butter
In a large bowl, place the cornmeal, salt, baking soda and baking powder, and whisk to combine well. In separate bowl, mix the egg, butter, yogurt and maple syrup and whisk to combine well….use a whisk or a fork!
Create a “well” in the dry ingredients and pour in the wet ingredients. Mix until combined. Pour the mixture into the prepared pan. Bake for 20-25 minutes, or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean. Slice and serve.
Serve with butter. Because of the maple syrup this is a sweet cornbread so it balances out spicy dishes nicely!