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.
- 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)
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.