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This cornbread is gluten-free because it is made entirely with cornmeal (no flour). It’s wonderful baked in a cast iron skillet, and served hot with butter and honey!

2 c. yellow cornmeal (I preferBob’s Red Mill organic cornmeal)
1 tsp. sea salt
1 tsp. baking soda
2 tsp. baking powder
1 egg, beaten
4 Tbsp. unsalted butter, melted and cooled
1 1/2 c. plain full fat Greek yogurt
4 Tbsp. honey

Preheat oven to 400F. Grease a 12-inch cast iron skillet or a 9” cake pan.

In a large bowl, whisk together the cornmeal, salt, baking soda and baking powder, and make a well in the center. Set aside.

In a small bowl, whisk together the beaten egg, melted butter, yogurt and honey. Add to dry ingredients and stir until just combined. Pour into prepared pan, and bake until golden and a toothpick inserted in center comes out clean (about 20 minutes for a cast iron skillet and a bit longer for a cake pan, depending on its size). Cut into wedges and serve hot.

The Wary Buffalo 2015