It is chili season- FINALLY. There is something so comforting about a hearty bowl of chili. Someone asked us recently what our favorite brothy soup was, and we had to scoff a little. We are not broth lovers, and prefer a chunky chili any day of the year. The love of a chunky chili is paired with a love of another thing: Cornbread.
Growing up, we both had moms that made cornbread for the family when we sat down to eat during the fall and winter. This is no fault of theirs of course, but they went the boxed route. *tiny gasp* We obviously are slightly more high maintenance than that, and wanted to whip up something homemade as an alternative to a box. This gluten free cornbread is extremely easy, and has a thick texture when you need to load a scoop of chili onto it! We cannot get enough, and love this recipe for this time of year. Upon reflection, the thing that we may love most about a big ol’ slice of cornbread is the addition of honey…
Gluten Free Cornbread
Ingredients
- 1 cup yellow cornmeal
- 1 cup gluten free baking (or all purpose) flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1/4 cup honey
- 2 eggs
- 1/2 cup nonfat Greek yogurt
- 1/2 cup low fat 1% milk
Instructions
- Heat oven to 400°F. Prepare an 8 or 9-inch square baking pan with nonstick baking spray and set aside.
- In a large bowl whisk together cornmeal, gluten free flour, baking powder, baking soda and salt until fully combined.
- In a medium bowl combine butter and honey and beat until creamy. Add eggs and mix well. Stir in Greek yogurt and milk. Add dry ingredients to wet ingredients and stir until just combined.
- Pour batter into prepared pan and spread batter to evenly distribute. Bake for 25-30 minutes or until golden brown and toothpick inserted in center comes out clean.
Notes
The gold gluten free cornbread topped with some golden honey. It does not get any more cozy than that! Let us know what you think of this recipe in the comments below!
XO,
Amanda and Christina
