Although long considered a staple in the south, where it’s served alongside greens and black-eyed peas, the first time Americans tasted cornbread was after the pilgrims landed. 

Trick: Try adding a few teaspoons of fresh chopped herbs for a new twist on this gluten-free favorite.

Ingredients

  • ½  cup white rice flour
  • ¼  cup sorghum flour
  • ¼  cup tapioca flour
  • ¾  cup white or yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½  teaspoon kosher salt
  • 2/3  cup plain, gluten-free yogurt
  • 1/3  cup reduced fat sour cream
  • 2 large eggs, lightly beaten
  • 3 tablespoons honey
  • 2 tablespoons vegetable oil (plus more for brushing on skillet)

Instructions

Preheat oven to 400°. Place an 8-inch cast iron skillet in oven to heat while mixing batter.

In a large bowl, combine rice flour and next six ingredients and whisk together.  Set aside. 

In a separate bowl, whisk together yogurt and remaining ingredients. Combine wet and dry ingredients and stir just until combined.

Brush skillet with a little vegetable oil before pouring batter into skillet. Bake 15 to 20 minutes or until a toothpick inserted in center comes out clean.  Cool in pan for five minutes before turning out onto wire cooking rack.  Cut into eight wedges and serve warm. 

Nutrition

Servings

8

Serving Size

1 wedge

Calories

204

Total Fat

6.7 g

Sat Fat

1.5 g

Cholesterol

51 mg

Sodium

461 mg

Potassium

107 mg

Carbohydrate

33 g

Protein

5 g