HOW TO MAKE IT
INGREDIENTS: 1 1/2 cups cornmeal ½ cup 1:1 gluten free flour 2 tsp baking powder 1 tsp baking soda 1 tsp salt 1 large egg 3/4 cup milk ¼ cup plain Greek yogurt ¼ cup unsalted butter , melted and cooled ¼ cup honey
Preheat the oven to 425°F and prepare a 9-inch baking dish with parchment paper and nonstick cooking spray.
In a mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Add the egg, milk, yogurt, butter, and honey and use a whisk to make a smooth batter.
Pour the batter into the prepared baking dish. Bake the cornbread for 20 to 25 minutes. The cornbread is done when it’s set in the center and golden brown on the edges.
Remove the baking dish from the oven and let it cool for 10 minutes before using the parchment paper to remove the bread from the pan. Let the cornbread cool on a wire rack before slicing and serving.